CHEESE

FERMENTATIONS
Lecturer : Luong Hong Nga
Students : Ta Van Duan
Nguyen Tien Duong
CHEESE FERMENTATIONS

 Cheese is an ancient food whose origins predate recorded

history.

 Cheese is produced by coagulation and fermentation of the

milk cows, goats or sheep.

 Typically, the milk is acidified and addition of the

enzyme rennet causes coagulation.

 The solids are separated and pressed

into final form.
NUTRITION AND HEALTH

 Cheese is a wholesome and interesting foodstuff.

 Cheese can provide large amounts of protein, fat,

calcium and minerals.

 The protein and fat in cheese is readily absorbed.

 Calcium content in cheese is greater than in pure milk

But cheese's highly saturated fat actually leads to an
increased risk of heart disease.
THE COUNTRY OF CHEESE
 The country produced the world's leading cheese is the
United States with about 5 million tons per year.

 Greece is a country consumed cheese in the world per

capita. Every citizen of this country uses about 27.3 pounds
of cheese a year.
THE COUNTRY OF CHEESE
 The variety of types of cheese can be told to France, where
incomplete statistics show more than 1000 different cheeses.
CLASSIFICATION OF CHEESE
 Very hard ( grating ) :
Ripend by bacteria : Asiago old, Parmesan…

 Hard :
Ripend by bacteria without eyes : Cheddar, Granular…

Ripend by bacteria with eyes : Swiss,

Emmentaler, Gruyere…
CLASSIFICATION OF CHEESE
 Semi-soft :
Ripened principally by bacterial : Brick and Munster.
Ripened by bacteria and surface micro-organisms
Eg : Limburger, Port du Salt, and Trappist.
Ripened principally by blue mould in the interior
Eg : Roquefort, Gorgonzola…
CLASSIFICATION OF CHEESE
 Soft :
Ripened by bacteria : Brie, Butter, Camembert…
(as made in France )

Unripened by bacteria :
Eg : Cottage, Pot, Bakers, Cream…
(as made in the United States )
CHEESE FERMENTATIONS

 More recently the IDF has produced a catalogue of

cheeese based on raw material, type of consistency,
interior, exterior.

 Type of milk, which is subjected to a process of

fementation and ripening influences the flavor of
the cheese.

 Consistency, internal appearance, external features

and then fat and molsture contents are important but less
vital to consumer.
THANK YOU FOR LISTENING