PASOS PARA ELABORAR

QUESO
Por:
Carlos Chávez
Omar Chávez
yorhel esparza
Josué estrada
1. MILK CURDLING: IT
STARTS WITH THE
COAGULATION OF
THE MILK BY ADDING
RENNET OR LACTIC
CULTURES,FORMING
CURD.
 2. CUTTING AND
AGITATION: THE CURD IS
CUT INTO SMALL PIECES
AND AGITATED TO
RELEASE WHEY, THUS
SEPARATING THE LIQUID
PART FROM THE SOLID
PART.
 3. HEATING: THE
CURD IS HEATED TO
EXPEL MORE WHEY
AND MODIFY THE
TEXTURE OF THE
CHEESE.
4. MOLDING: THE
CURD IS PLACED IN
MOLDS TO GIVE IT
THE DESIRED SHAPE,
COMPACTING IT AND
ALLOWING IT TO
CONTINUE DRAINING
WHEY.
5. SALTING: SALT IS
ADDED TO THE
CURD TO ENHANCE
THE FLAVOR AND
ACT AS A
PRESERVATIVE.
 6. RIPENING: CHEESES
ARE ALLOWED TO
MATURE, ALLOWING
ENZYMES AND
MICROORGANISMS TO
DEVELOP DISTINCTIVE
FLAVORS AND
TEXTURES.
 7. AGING: SOME
CHEESES ARE AGED
FOR EXTENDED
PERIODS TO
DEVELOP MORE
COMPLEX FLAVORS.
 8. REFINING AND
FINISHING: CHEESES
MAY UNDERGO
ADDITIONAL PROCESSES,
SUCH AS BRUSHING,
WASHING OR COATING,
TO IMPROVE THEIR
FINAL APPEARANCE AND
FLAVOR.
THE END