Class Lecture

PRETREATMENTS
For
CHEESE MAKING

Dr. Sanjeev Kumar

Associate Professor
Department of Dairy Technology
SGIDT, Patna-14
 INTRODUCTION
Most cheese making today involves the treatment of milk

by one or more processing steps prior to addition of

coagulation and starter culture
The simplest and earliest technological intervention, driven
by safety concerns,--the pasteurization of milk

Pasteurization inactivates some enzymes, reverse shifts in

the mineral balance of milk and influences the microflora of
non-starter lactic acid bacteria (NSLAB) in the final cheese
 CHILLING AND COLD STORAGE

 Raw milk is sometimes cooled to about 4 degree C and

stored in refrigerated tanks or storage tanks prior to its
conversion into cheese

Practice of storing milk at refrigerated temp. not only

increases the possibility of growth of psychrotrophs but also
alters the physico-chemical properties of milk components
like casein and minerals.
l Due to these alternations ,many properties change

significantly like rennet coagulation time increases,

firmness
decreases and moisture retention increases.
l The impaired technological properties as a result of
chilling and cold storage of the raw milk - improved by
adopting measures

 Acidification of cheese milk with lactic acid to pH 6.5.

 Addition of calcium chloride @0.02%.
 Addition of more rennet within permissible limits.
 Use of higher renneting temperature.
 Use of higher cooking temperatures.
 CLARIFICATION
Clarification ----- centrifugal process used in dairy
industries

 Used ------ remove leukocytes, cellular debris

and particles from earth or fodder gaining entry
into milk.

 Centrifugation of milk by the clarifier removes

much of small sized particles in milk, having a
specific gravity higher than 1.032, particularly
dirt, cells and larger microorganisms if they are
present in clumps.
 BACTOFUGATION
Bactofugation --- physical process through which
bacteria are removed from milk, the size and density
of bacteria being the criteria for their removal
 The other factors deciding the efficiency of Bactofuge to
remove bacteria ---
Initial bacterial load,
Pre-treatment of milk,
Throughout of machine,
Volume of bactofugate to throughout,
Frequency of partial desludging and duration of the
run.
l Bactofuge is a clarifier with one inlet for raw milk and
one outlet for treated milk.
l Consists 2-4 nozzles fitted into the bowl wall for
the discharge of skim milk.

l Bacteria are subjected to a centrifugal force of

the order of 7000-9000 gravitational force.

l The bactofuge system ----used in the cheese industry

where
its high-cleaning capabilities ----- used to
remove spores from cheese milk that could
cause late fermentation in semi-hard cheeses.
Effect of Bactofugation on cheese making
 Effective method for preventing late blowing defect
in semi-hard or hard varieties of cheeses. It is
mainly due to removal of anaerobic microorganism
(clostridium tyrobutyricum)

 Facilities reduction or elimination in the use of

nitrates (nitrates are added to prevent late
fermentation in cheese)

 Weakens the coagulum during cheese making

which can be overcome by addition of calcium
chloride.
 HEAT TREATMENTS

 Milk for cheese manufacture ---- heated to

To eliminate pathogenic bacteria,

To minimize damage to casein by proteolytic
bacteria on storage
To incorporate heat-denatured whey protein in
curd, ------- improving cheese yield.

l Furthermore, more severe heat treatment of milk ----

applied to inactivate spores from Clostridium
tyrobutyricum
  EFFECT OF HEAT TREATMENTS

Heat-treatment of milk at condition severe than those

used for conventional pasteurization results in

Denaturation of whey proteins,

Interaction between whey proteins and casein micelles
and
Transfer of soluble calcium, magnesium and
phosphate to the insoluble colloidal state
 Casein micelles are very stable at high temperatures,
although changes in zeta potential, size, hydration of
micelles and some association -dissociation reactions
do occur under severe heat treatment .
 Denaturation of whey proteins exposes side chain
groups originally buried in the native structure,
particularly reactive thiol groups,
and

the unfoIded self-aggregate or interact with casein

micelles, through interactions with k-casein

 The extent of association of denatured whey protein

with casein micelles ----- dependent on
The pH of the milk prior to heating,
Levels of soluble calcium and phosphate,
Milk solids concentration and
Mode of heating (direct or indirect).

High heat treatment of milk prolongs rennet
coagulation times
and
Reduces the strength of rennet gels leading to
impaired syneresis

 The adverse effects on coagulation --- attributed to

the inhibition of hydrolysis of k-casein by chymosin
due to the beta-lactoglobulin/k-casein complex at the
micelles surface impairing the accessibility of k-
casein, to reduced reactivity of renneted micelles with
attached denatured whey proteins to aggregation,
or
To a reduction in the concentration of micellar
calcium.
 HOMOGENIZATION FOR CHEESE MILK
Primary aim of homogenization of milk -- to reduce the

size of the fat globules, thereby delaying their

creaming rate
 In raw milk, fat globule size commonly range from
0.2-15 micrometer, and homogenization generally
aims --- reduce the maximum to < 2micrometer
 For this purpose, two-stage valve homogenizers -
used, -- operate at pressure of 20MPa
 Recently, novel homogenization devices, e.g high-
pressure devices and microfluidisers, ---- operate at
pressure of several hundred MPa and achieve
greater reductions in fat globules size
 In cheese making, homogenization of cheese milk ---
Preventing creaming of fat globules,
Reducing fat losses in the whey or
Controlling development of free fat in the cheese

 Due to the reduction in the fat globule size on

homogenization,
The total surface area of fat globules increases and
the amount original fat globule membrane material is by
far insufficient to fully cover the newly-formed surface.

 As a result, other surface-active components of milk,

primarily caseins and, a lesser extent, whey proteins,
become absorbed onto the surface of the newly formed
globules
The absorption of caseins onto the fat globules
----following implication for cheese making
characteristics of milk

 Casein surface area in milk - increased, but the amount

of micellar casein -- reduced.
 Two types of particles with a casein micelle surface
layer exist: native casein micelles and casein-covered fat
globules.
 When absorbed, casein micelles tend to spread over the
surface of the fat globules and hence increase in
effective surface area but with reduced surface density
of k-casein.
u The rennet coagulation time (RCT) of unhomogenised
milk---- generally lower than that of homogenized milk

u Probably related to the larger casein surface area

in homogenized milk, as well as the lower surface
density of k-casein

u
Cheese curd from homogenized milk shows poor
syneresis and, as a result, has high moisture content.
u
Furthermore, cheese curd prepared from
homogenized
milk --- also often characterized by a coarse and
brittle
structure.