Steps in Cheese Making
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Steps in Cheese Making

ACIDIFICATIONDuring this stage, a starter culture is added to milk that will change lactose (milk sugar) into lactic acid. This changes the acidity level of the milk and begins the process of turning milk from a liquid into a solid.COAGULATIONThis is the process through which proteins and fats (the solid part of the milk) are separated from the whey with lactose and salts (the liquid part).SEPARATING CURDS AND WHEYAs the milk solidifies, it forms curd and whey. The curds are the solid part and whey is the liquid. In this step, the curds are cut using a knife or a tool that resembles a rake.Cutting the curds further encourages them to expel whey. Generally, the smaller the curds are cut, the harder the resulting cheese will be. Harder cheeses like cheddar and Gruyere are cut into a very fine texture. For these harder cheeses, the curds are further manipulated by cheddaring and/or cooking. Cooking the curd changes its texture, making it tender rather than crumbly.When this process is complete, the whey is drained away, leaving the curd alone to become cheese.SALTINGSalt is added for flavour. It also acts as a preservative so the cheese does not spoil during the long months or years it spends ageing and it helps to form a natural rind on the cheese.SHAPINGIn this stage, each type of cheese takes its familiar form as a solid block or wheel. The cheese is put into a basket or a mould to form it into a specific shape. At the same time, the cheese is also pressed with weights or a machine to expel any remaining liquid.RIPENINGThis process ages cheese until it reaches optimal ripeness. During this time, the temperature and humidity of the cave or room where the cheese ages are closely monitored.WHAT HAPPENS DURING CHEDDARING?After curds form during the cheese-making process, they are cut up into smaller pieces to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them. The more liquid that drains from the curds, the firmer the resulting cheese will be.This step of cutting the curds is used when making almost all types of cheese, but it is taken one step further for cheddar cheese.STEPS IN CHEESE MAKING
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publish time: 2021-04-08
hatake hisui

Here is a flowchart about the steps of making cheese, which may have 6 stages, including acidification, coagulation, separate curds and whey, ripening, shaping, and salting. In the first stage, a starter culture is added to milk that will change lactose (milk sugar) into lactic acid. This changes the acidity level of the milk and begins the process of turning milk from a liquid into a solid. Learn more details from this flowchart, or try to make yours with ease.

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