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Semi-Hard Cheese – Cheese Making Technology

  • Victoria Ferragut
  • Toni Trujillo
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)

Objective And Learning Outcomes

  1. (1)

    To produce a rennet coagulated cheese made from cow’s milk for obtaining a semi-hard, pressed curd cheese.

     
  2. (2)

    To know the role of the ingredients used in cheese -making.

     
  3. (3)

    To understand the importance of each step of the process and its influence on the characteristics of the final product.

     

Introduction 1. Introduction

Cheese making is the process of removing water, lactose and some minerals from milk to produce a concentrate of milk fat and protein. The essential ingredients for cheese are milk, rennet, starter cultures and salt. Each step of the process has a relevant importance to obtain a good quality and characteristic cheese.

Pasteurization

This preservation process is one of the major critical control points in the cheese makingcheese making process. It destroys the pathogenic micro-organisms present in the raw milk . Pasteurization also contributes to the increase of yield by promoting the association of whey proteins and casein....

Keywords

Starter Culture Critical Control Point Potentiometrical Determination Hazard Analysis Critical Control Point Cheese Flavour 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. FOX, P.F., 2004 Cheese: chemistry, physics and microbiology. 1 and 2 Vol. (3rd edition) Elsevier Applied Science, London.Google Scholar
  2. IDF, 1982, Cheese and processed cheese: determination of the total solids content. IF F Standard 4A. International Dairy Federation, Brussels, Belgium.Google Scholar
  3. IDF, 1991. Milk and milk products: enumeration of microorganisms. IDF Standard 100B. International Dairy Federation. Brussels, Belgium.Google Scholar
  4. IDF, 1993, Milk: determination of the nitrogen (Kjeldahl method) and calculation of the crude protein content. IDF Standard 20B. International Dairy Federation. Brussels, Belgium.Google Scholar
  5. IDF, 1987, Milk and powdered milk, buttermilk and powdered buttermilk, serum and powdered serum: detection of alkaline phosphatase activity. Standard 82A. International Dairy Federation. Brussels, Belgium.Google Scholar
  6. ISO, 1975, Cheese: determination of fat content. Van Gulik method. ISO Standard 3433, International Organización for Standardization. Leusden, Netherlands.Google Scholar
  7. ISO, 1976, Milk. Determination of fat content. Gerber method. ISO Standard 2446. International Organization for Standardization, Leusden, Netherlands.Google Scholar
  8. FOX, P.F., 1999, Fundamentals of cheese science. Chapman & Hall, LondonGoogle Scholar
  9. Law, B.A., 1997. Microbiology and biochemistry of cheese and fermented milk. Blackie Academic & Professional, London.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Victoria Ferragut
    • 1
  • Toni Trujillo
    • 1
  1. 1.Departament de Ciència Animal i Dels Aliments, Facultat de VeterinàriaUniversitat Autònoma de Barcelona Centre Especial de Recerca Planta de Tecnologia Dels Aliments (cerpta)Spain

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