🧀 Technology of Cheese Production
- Definition
Cheese is a concentrated dairy product made by the coagulation of milk proteins (casein), followed by draining whey and maturing (ripening).
It contains milk fat, casein, minerals (especially calcium and phosphorus), and water.
- 2. Raw Materials
Milk (cow, goat, sheep, or buffalo), usually standardized for fat and protein content.
Starter cultures (lactic acid bacteria).
Rennet (enzyme preparation, traditionally from calf stomach, or microbial/vegetable substitutes).
Salt.
- Main Technological Steps
🔹 1. Milk Standardization and Pasteurization
Milk is standardized to achieve the desired fat-to-protein ratio.
Pasteurization (72–75 °C for 15–20 sec) ensures safety and improves consistency.
Some traditional cheeses may use raw milk for specific flavors.
🔹 2. Cooling and Inoculation
Milk is cooled to 30–32 °C.
Starter cultures (lactic acid bacteria) are added to convert lactose → lactic acid, lowering pH and improving coagulation.
🔹 3. Coagulation (Curdling)
Rennet is added to coagulate casein proteins.
Within 30–40 minutes, milk transforms into a gel-like mass (curd).
🔹 4. Cutting the Curd
The curd is cut with special knives into small cubes to release whey.
The size of curd particles influences cheese texture:
Small curd → hard cheese (e.g., Parmesan).
Large curd → soft cheese (e.g., Brie).
🔹 5. Heating and Stirring
The curd is gently heated (to 38–55 °C depending on cheese type) while stirring.
This promotes whey expulsion and strengthens curd particles.
🔹 6. Whey Removal
Whey (liquid fraction) is drained.
In some cases, part of the whey is replaced with warm water (“washing the curd”) to control acidity.
🔹 7. Molding and Pressing
The curd is placed into molds.
Pressing removes remaining whey and gives cheese its shape and texture.
🔹 8. Salting
Salt can be added by:
Dry salting – rubbing salt on the surface.
Brine salting – soaking cheese in salt solution.
Salt improves flavor, acts as a preservative, and regulates microbial growth.
🔹 9. Ripening (Maturation)
Cheese is stored under controlled temperature and humidity.
During ripening, bacteria, enzymes, and molds break down proteins and fats, developing texture, flavor, and aroma.
Ripening time varies:
Fresh cheese – consumed immediately (e.g., cottage cheese).
Soft cheese – ripens in weeks (e.g., Brie, Camembert).
Hard cheese – ripens in months or years (e.g., Cheddar, Parmesan).
- By-products
Whey – contains proteins (whey proteins), lactose, minerals. Used in drinks, protein powders, bakery, or animal feed.
- Types of Cheese (by texture and ripening)
Fresh cheeses – not ripened, e.g., cottage cheese, cream cheese, ricotta.
Soft cheeses – high moisture, short ripening, e.g., Brie, Camembert.
Semi-hard cheeses – moderate ripening, e.g., Gouda, Edam.
Hard cheeses – long ripening, low moisture, e.g., Cheddar, Parmesan.
Blue cheeses – ripened with mold cultures, e.g., Roquefort, Gorgonzola.
- Summary
Cheese production involves:
Milk preparation → Inoculation → Coagulation → Curd cutting → Heating → Whey removal → Molding/pressing → Salting → Ripening.
It is essentially the transformation of milk into a concentrated protein-fat matrix with unique flavors and textures.