Dairy Ingredients for Food Processing

Principles of Cheese Technology 227

a. Acid coagulation and no ripening

• Coagulated with lactic acid gener-
  ated by bacterial cultures: baker ’ s
  cheese, cottage cheese, cream
  cheese, Neufchatel cheese


• Coagulated with direct addition of
  acid to hot milk: ricotta cheese,
  chhana, paneer, queso blanco
  b. Rennet (chymosin) coagulation and
  ripening


• Cheddar


• Colby and other stirred curd/
  granular varieties


• Surface ripened: Brick, Limburger,
  Port du Salut, Bel Paese, Tilsit


• Semi - hard cheeses with small
  eyes: Edam, Gouda


• Other semi - hard cheeses: Mon-
  terey, Muenster


• Cheese with larger eyes: Swiss,
  gruyere, Samso


• Italian cheeses: Pasta Filata
  (Stretched Curd; Mozzarella,
  Provolone), Hard Cheese (Asiago,
  Fontina), Grating (Very Hard;
  Parmesan, Romano)


• Mold - ripened: Blue, Roquefort,
  Stilton; surface mold ripened:
  Brie, Camembert

2. Based on whether the cheese is ripened
   and the type of ripening. Figure 10.1
   shows the classifi cation based on these
   criteria.


3. Based on moisture content, fi rmness, and
   ripening microorganisms. Figure 10.2
   shows the classifi cation based on these
   criteria.

Principles of Cheese Making

Recent publications on cheese science and
technology contain detailed information on
many varieties of cheese. The reader is
referred to Fox et al. (2000) for cheese
science in general, Robinson and Wilbey

(1998) for automation in the cheese industry;

Fox (2003a) for an overview of cheeses,

Bachmann et al. (2003) for Swiss - type

cheeses, Banks (2003) and Clarke and

Agarwal (2007) for cheddar - type cheese,

Bockelmann (2003) for smear - ripened

cheeses, Bottazi (2003) for extra - hard Italian

cheeses, Kapoor and Metzger (2008) for pas-

teurized process cheeses; Chandan (2003)

and Clarke and Potter (2007) for cottage

cheese and soft cheeses; Souza (2003) for

surface - mold ripened cheese, and Aneja et al

(2002) and Chandan (2007b) for cheeses

made by direct acidifi cation. Cheese produc-

tion involves several steps common to most

varieties. Certain modifi cations at certain

steps lead to distinct varieties of cheese. A

general process is shown in Figure 10.3.

The basic raw materials for cheese manu-

facture are milk, color (optional), starter

(culture), rennet, and salt. Figure 10.4 illus-

trates the interaction of milk constituents and

various ingredients used for making natural

cheese.

Due to the large growth in cheese produc-

tion within the last 50 years, there has been

an immense development in the automation

and mechanization of commercial cheese

manufacture. Early reviews on automation in

the cheese industry date back to the 1970s

(Olson, 1969, 1975 ). Robinson and Wilbey

(1998) and Bylund (2003) have described in

detail the present mechanization involved at

each step of commercial cheese making. This

chapter mainly concentrates on the basic

principles of cheese technology and attempts

to highlight the present day commercial

cheese making practices associated with each

step. The key stages of cheese manufacture

are presented below.

Quality and Selection of Milk for

Cheese Making

Milk is the major cost factor, accounting

for as much as 98% of the cost of many

cheese varieties. Therefore, care and special