《乳品工艺学》课件Cow Milk Cheesemaking Workshop.ppt

PROCEDURE Has it been 1 h yet? PROCEDURE3. Add rennet Proteinase Calf, microbial and vegetable sources 1:40 dilution Keep temperature at 88-90 oF Another hour? PROCEDURE4. Cut curd Check curd for clean break Use a curd knife and cut curd into 1/2 inch cubes Keep curds unstirred for 5 min PROCEDURE5. Heat the curd Use steam or hot water Heat the curd slowly and increase the temperature to 102 oF in 30 min DO NOT HEAT OVER 104 oF PROCEDURE6. Cook the curd Cook the curd at 102 oF for another 30 min while keep stirring Cook the whey (water) out PROCEDURE7. Drain whey Drain the whey Pack the curd on the bottom of the vat PROCEDURE8. Cheddaring Let curd mat for 15 min Cut the curd in slabs Turn the slabs every 15 min for 2 h Keep the bottom of the vat at 90 oF PROCEDURE9. Mill the curd Acidity test: 0.50%, or pH 5.1-5.3 Mill the curd into 3/4 inch cubes PROCEDURE10. Salt the curd 3% non-iodized salt Sea salt Kosher salt PROCEDURE11. Hoop the curd 300 lb, 40 lb, 10 lb hoops Round, rectangular shapes Stainless steel PROCEDURE12. Press the curd Initial pressure: 30 psi for 1-2 h 50-60 psi overnight (14-16 h) PROCEDURE13. Pack the cheese Vacuum-pack Wax-coat PROCEDURE14. Age (ripen) the cheese Age at ripening room (45-50 oF with 90-95% relative humidity) 3 Mon Quality Control Record keeping Acidity test Time and Temperature relationship Personal hygiene Cheese Judging Annual Collegian Dairy Product Judging Contest Defects Appearance Body and texture Flavor Vermont Butter Cheese Company Marketing Young (green) cheese: 2 months Normal Cheddar: 6 months Sharp Cheddar: 9-12 months Fresh and soft cheeses Consumer Tasting What a way to go! Cooking Cutting Coagulation Whey separation Aging Pressing Starter culture Enzyme Temperature Processing steps in cheese production Dry salt Brine Syneresis Salting 28-32oC Temperature Humidity Till 0. 0.9% acidity pH ? 4 Processing steps in Yogurt production 20oC Milk High pasteuriz