Summary

Kecakapan Pemecahan Masalah

Name : Nisa Methilda Andriana R Date : 25 March 2020
NPM : 1706985810 Group : 10

1. Outline
1.1 Terms and definitions of cheese
1.2 Classification of cheese
1.3 Definition and classification of whey.
1.4 Whey processing

2. Discussion
2.1 Term and definition of cheese
Cheese is one of the oldest dairy products. Cheese is made from milk, with the
addition of cream, buttermilk and/or whey. This basic raw material is also called cheese
milk. Cheese consist mainly of casein (the major protein of milk), other milk proteins, fat,
other milk components and a certain percentage of water, which is bound. Protein in
cheese are precipitated by enzymes and/or acidification as well as heat and are separated
by suitable processes from the aqueous phase (whey, serum). As long as dairying is done,
the objective will be to prepare protein for human consumption. By using different
biochemical processes, the relatively tasteless dairy protein is converted into tasty and
easily digestible cheese with different flavors. Cheese is rich in essential amino acids and
binds large amounts of minerals and vitamins.
2.2 Classification of cheese
General classification of cheese can be made for three major group:
a. Rennet or natural cheese.
This cheese is manufacture straight from milk by using proteolytic enzymes (rennet)
and acid, with a more or less pronounced proteolytic ripening process.
b. Fresh cheese or no ripened cheese (quark, fresh cheese, white cheese).
 This cheese manufacture is similar to that rennet cheese, but it has a high degree of
acidity and is not subjected to a proteolytic ripening process.
c. Long-life cheese (processed cheese).
It is most often made from rennet cheese and is textured by a thermal treatment and
made shelf stable.
2.3 Term and composition of whey
Whey is the milk serum that is produced during the manufacture of cheese after
separation of casein and fat during milk coagulation; sometimes lactase is used for
coagulation. Subject to the way in which casein is coagulated, i.e., by enzymatic rennet
coagulation or by acid coagulation, whey is divided into sweet whey (rennet whey) and
acid whey (quark whey). This also results in a different composition of the whey.
a. Sweet whey (rennet whey)
Sweet whey is a milk serum obtained during enzymatic coagulation of casein and is
basically free from calcium. Therefore, no calcium lactate can be formed with lactic
acid. Enzymatic coagulation involves splitting of milk protein and the formation of
calcium para caseinate. Non casein fractions such as p-lactoglobulin, ot-lactalbumin,
immunoglobulin and serum albumin are not precipitated and remain solubilized in the
form of whey or serum proteins.
b. Acid whey (quark whey)
Is a milk serum obtained during an acidic process and contains calcium lactate. Pure
acid coagulation, calcium is removed from the calcium-casein complex, and calcium
lactate is formed jointly with milk.
2.4 Whey Processing
Whey can be processed into various product result, depending on how the
treatment process is Carried out. The following block diagram summarizes various
processes used in the treatment of whey and its end products.
 Figure 1. Whey processing line
 CASEIN FINES RECOVERY AND FAT SEPARATION
The first stage is filtering the curd particle left in the whey, followed by separation of
casein fines and fat. Casein fines are always present in whey. They have an adverse effect
on fat separation and should therefore be removed first. Various types of separation
devices can be utilized, such as cyclones, centrifugal separators or vibrating/rotating
screens.
Fat is Recovered in Centrifugal Separation
The collected fines are often pressed in the same way as cheese, after which they can be
used in processed cheese manufacture and, after a period of ripening, also in cooking.
The whey cream, often with a fat content of 25 – 30 %, can partly be reused in cheese-
making to standardize the cheese milk; this enables the corresponding quantity of fresh
cream to be utilized for special cream products. Normally, this works well for short
maturation cheeses such as mozzarella, but note that the risk of rancid off flavors is
heightened as the maturation time is increased. For cheddar production, whey cream is
generally not reused due to the sensitivity of the starter to bacteriophages. In some of
these cases, whey cream is converted to whey butter.
Pasteurization and Chilling
 Whey that is to be stored before processing must be either chilled or pasteurized and
chilled as soon as the fat and fines have been removed. For short-time storage (< 8
hours), chilling to < 5 °C is usually sufficient to reduce bacterial activity.
 CONCENTRATION OF TOTAL SOLID
The first step in whey concentration typically involves increasing the dry matter from
around 6 % to 18 – 25 % using RO (reverse osmosis) or a combination of RO-NF
(nanofiltration). Then, whey can either be transported to another site for further
processing (e.g. evaporation and drying) or dried directly on site. Then evaporation is
carried out using mechanical vapor recompression (MVR) evaporation to concentrate
whey. After evaporation, the concentrate is flash cooled rapidly to 30 – 40 °C thus
initiating nucleation of lactose crystals before being further cooled and stirred in
specially-designed crystallization tanks. The product is held in the crystallizers for 4 – 8
hours to obtain a uniform distribution of small lactose crystals, which will give a non-
hygroscopic product when spray-dried. Next step whey dried in a drum or spray dryer.
 FRACTIONATION OF TOTAL SOLID
Protein Recovery
Whey proteins were originally isolated through the use of various precipitation
techniques, but nowadays membrane separation (fractionation) and chromatographic
processes are used in addition to both precipitation and complexing techniques. The whey
proteins obtained by membrane separation or ion exchange possess good functional
properties, i.e. solubility, foaming, emulsion formation and gelling, can be highly
nutritional and in the case of WPI produce a very clear beverage enhancing it's healthy
image.
Lactose Recovery
Lactose is the main constituent of whey. There are two basic methods of recovery,
depending on the raw material:
a. Crystallization of the lactose in untreated but concentrated whey
b. Crystallization of lactose in whey from which the protein has been removed by UF,
or some other method, before concentration.
Both methods produce a mother-lye, molasses, which can be dried and used as fodder.
The feed value can be increased considerably if the molasses is desalinated and if high-
quality proteins are added.
 Demineralization (Desalination)
As whey has a fairly high salt content, about 8 – 12 % calculated on dry matter, its
usefulness as an ingredient in human foods is limited. By having the whey demineralized,
various fields of application can, however, be found for whey which is partially (25 – 30
%) or highly (90 – 95 %) demineralized. Partially demineralized whey concentrate can,
for instance, be used in the manufacture of ice-cream and bakery products or even in
quark, whereas highly demineralized whey concentrate or powder can be utilized in
formulas for infants and, of course, in a very wide group of other products.
 LACTOSE CONVERSION
Lactose is a disaccharide consisting of the monosaccharide’s glucose and galactose, as
shown in Figure 15.16. Lactose exists in two isomeric forms, α-lactose and β-lactose.
Lactose can be split hydrolytically, i.e. by bonding of water, or by an enzyme. The
lactose-splitting enzyme β-galactosidase belongs to the hydrolase group. Figure 15.16
shows enzymatic splitting of lactose into galactose and glucose.
 CHEMICAL REACTION
Lactosyl Urea
After separation the whey is concentrated up to 75 % DM, typically in two steps. After
addition of urea and edible sulphuric acid, the whey concentrate is held at 70 °C for 20
hours in a jacketed tank provided with agitator. Under these conditions the urea reacts
with the lactose to form lactosyl urea. Following the reaction period, the product is
cooled and transported to a factory producing concentrated feed (pellets for instance) or
direct to farmers.
Ammonium Lactate
The process technique involves fermentation of the lactose in whey into lactic acid and
maintaining the pH with ammonia, resulting in formation of ammonium lactate. After
concentration to 61.5 % DM, the product is ready for use.
3. Conclusion
 Whey is the basic raw material of cheese
 To make different types of cheese, variations of treatment can be done on whey
 The main processes to making whey is separation
 There are four variation of making whey after separation
4. Reference

Bylund, G., 2003. Dairy Processing Handbook. 2 ed. s.l.:Tetra Pak Processing Systems AB.

Spreer, E. 1998. Milk and Dairy Product Technology. New York, NY: Marcel Decker, Inc.

Morr, C.V., and E.Y.W. Ha. 1993. Whey protein concentrates and isolates: Processing and
functional properties. Critical Reviews in Food Science and Nutrition 33(6): 431–476.