CHEESE IN THE MAKING

CHEESE MAKING
PROCEDURES
Basic Ingredients:
Milk milk of goats, cows, sheeps, etc.
Starter in most type of cheese, pure cultures of lactic
acid bacteria are used
Chemicals occasional; to improve curd quality and
prevent the growth of unwanted organisms (e.g. calcium
chloride and sodium nitrate)
Coagulant - Rennet or juice extract of some fruits and
plants, e.g. lemons, Calotropis procera (roostertree)
Salt to preserve the cheese and to give characteristic
flavor

METHODS:
1. Milk treatment - pasteurization; milk is
heated to destroy pathogens
2. Starter - The recipe will indicate the
type and quantity of starter to be used
and temperature conditions.
3. Coagulation the coagulant will
facilitate the coagulation of the milk into
a firm jelly-like mass.

4. Cutting the coagulum - very

important step in the manufacture of
some cheese varieties as it determines
the rate of acid development and the
firmness and texture of the cheese.
5. Heating the curd - Heating (4045oC)
the curds and whey affects the rate at
which whey is expelled from the curd
particles and the growth of the starter
microorganisms.

6. Removing the whey - whey is removed

allowing the curd particles to mat together.
7. Curd texturing - curd mass is allowed to
develop a texture along with further whey
drainage and acidity development.
8. Milling the curd curd is cut into pieces
to enhance salt addition
9. Salt addition - retards the growth of
lactic organisms and slows down acid
production.

10. Moulding the curd - forming the shape of the

cheese. The cheese stays in the hoops for up to 16
hours.

11. Pressing - Pressing the curd in the moulds assists in

some whey removal and compacts the curd pieces into
the shape of the mould.

12. Removal of cheese from the mould - help the

cheese to maintain its shape and enhance its
appearance.

13. Storage maturing and wrapping of cheese; may

vary depending on the type of cheese

SWISS CHEESE
Swiss or Emmental cheese is a type of
cheese that was first produced in
Switzerland.
The cheese first appeared in the West
Central region of the country, an area
that has long been known has the
Emmental area.

This particular section of Switzerland

has large rolling areas that are perfect for
pastures.
For thousands of years the local farmers
have been using Emmental's pastures for
grazing their dairy cattle. When the cows
were milked, part of the milk was set aside
to
be
turned
into
cheese.

The cheese taste great and possesses

large holes that are found in every single
slice. The cheese also fall under hard
cheeses wherein ripening is a long process
that will tale 3-24 months.
During the production of Swiss cheese,
producers add some gram-positive bacteria
(Propionibacterium freudenreichii subsp.
shermanii under Propionibacteriaceae) to
the starter culture.

Propionibacteria are gram-positive,

non-motile,
non-spore
forming,
anaerobic to aerotolerant, pleomorphic
rods and mesophilic bacteria.
The
sequenced
strain
is
Propionibacterium freudenreichii ssp.
shermanii type strain CIP 103027 and
have a circular chromosome of about
2.5 Mb (Gautier et al. 1992)and 67%
GC content.

Propionibacterium freudenreichii is an
important ripening starter in Emmental
(Swiss-type) cheese production.

They grow during the ripening in a

warm
condition(24C),
and
ferment
lactate to acetate, propionate and carbon
dioxide(Meurice et al.).

Propionate and acetate contribute to

the nutty and sweet flavor of the
cheese, whereas carbon dioxide is
responsible for the formation of the
characteristic holes/eyes of this type of
cheeses (Langsrud & Reinbold, 1973).
Their
involvement
in
protein
breakdown is low compared with that
of the lactic acid bacteria used as
starters (Gagnaire et al. 2001).

Lipolysis is an important process of cheese

ripening that contributes to the formation of
flavor. The enzymes involved in lipolysis are
milk lipoprotein lipase and enzymes from
cheese microorganisms.
Free fatty acids derived from milk fat
generally are believed to contribute to the
flavor of most aged cheeses. Free fatty acids
are derived from lipolysis and branchedchain compounds derived from isoleucine
and leucine catabolism (Thierry et al., 2005).

Lipolysis is performed by esterases

which
are
able
to
hydrolyse
acylglycerols bearing short, medium
and long chain fatty acids.
Specifically,
the
genome
of
Propionibacterium
freudenreichii
possess
the
enzyme
esterases
involved in the lipolysis resulting to the
formation of flavor in Emmental
cheese.

REFERENCES

The Cheesy Times.

http://goldenagecheese.blogspot.com/2010/10/brief-history-ofswiss-cheese.html. Date accessed May 07, 2011.
Cheese Making. http://www.scribd.com/doc/46439972/Cheese.
Date accessed May 07, 2011.
Propionibacterium freudenreichii ssp shermanii
ATCC9614.http://www.cns.fr/spip/Propionibacteriumfreudenreichii,467.html. Date accessed May 08, 2011.
A genomic search approach to identify esterases in
Propionibacterium freudenreichii involved in the formation of
flavour in Emmental cheese. Julien Dherbcourt et. al.
http://www.cheese2008.ch/download.php?
filename=Thierry_1.pdf.Date accessed May 08, 2011.