The Process of Cheese Production

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Table of Contents

Introduction
Main body
Conclusion

Introduction

Cheese is a product of milk that comes from animals that give milk suitable and fit for human consumption. Many people, having in mind that milk is a good health supplement, tend to go for its products even if some components are removed from it. Removal of some contents may be done for preservation purposes and packaging efficiency. However, cheese is produced as a result of the reduction of milk’s moisture contents. This is done to get a solid product. Cheese production, a process that has been seen to be a result of a large number of people demanding it has been keenly investigated by several researchers all over the world since 1969 to date. Some of the researchers are like Johnson & home and McMahon & Oberg.

Main body

The process of manufacturing cheese mainly depends on one product as a major ingredient, milk. From there, some processes are carried out to enhance production. Some of them are like changing PH levels, salting, increasing and decreasing in temperature while removing moisture, and certain supplementation for facilitation of fermentation. However microbiological and functional properties together with chemical compositions have several effects as proved by some investigations carried out by some researchers. Some biotic bacteria are added during the production to improve the qualities of the cheese together with improving the health of the consumers having in mind that some additives are also included in the process to improve the flavors. Therefore, cheese comes in different flavors when ready for consumption.

The biotic bacteria used in the production are microorganisms that are life and when eaten they act as nutrition supplements hence improving the health but only if not abused. Cheese is considered to be the best when it comes to these microorganisms since it carries them in large numbers. Selective details of the living microorganisms known as biotic bacteria have many challenges as they have the same nutrient rations.

Adding salt, in chemical terms known as NaC1, is another very crucial process in the production of almost all types of cheese as discovered by some researchers. This is because it comes in handy when controlling the cheese characteristics. This process helps a lot during the production since it controls the flavors of choice; the way the cheese appears physically, enzyme activities, and also microbiological activities. To have the best results during cheese production, it is crucial to have the best salt concentrations to control biological and microbiological characteristics during the process. As a result, many studies have been made to come up with the correct salt concentration measures using simple methods.

In the production of white cheese with high levels of salt, moisture salt is a common factor. Also, chemo sin is an important factor in the production of the same salted cheese without necessarily affecting the number of amino acids and fats. When it comes to the softness, hardness, and crunchiness (ability to break easily) of the cheese, it is increased with salt in moisture commonly truncated as S M and decreased when the cheese is ripening. If the cheese is made with lower levels of salt in moisture (SM) and higher levels of chemo sin, it tends to get a bitter increasing accumulation of harmful bacteria which might lead to bad breath, but if the levels of salt in moisture (SM) are low and levels of chemo sin are relatively low, the process results to good appealing flavor hence favorite for many consumers. If the moisture content is high in the cheese, the result is too low a rate of syneresis hence there are several things required to take the rates high. The fat ratio should be checked and if incorrect the milk should undergo standardization. Increasing temperatures are also another option.

The bitterness of the cheese is brought about by reduced fat levels. Although salt intake is good and healthy, excessive use may bring or cause diseases hence it is important to check the levels of salt intake therefore important to check the levels during cheese production.

Conclusion

Cheese can be made using milk either raw or one that has been pasteurized. When cheese is being made, raw milk is slightly heated to destroy some of the organisms that cause the cheese to go bad or spoil hence causing disorders or health problems if taken. The milk is used to make the cheese is stored for at least two months to destroy the microorganisms that cause diseases in milk. The two main types of cheese with very high levels of salt cause it not to be good for human consumption since people might have diseases that are salt-based. Such diseases are kidney problems and high blood pressure. Reduction of salts while manufacturing cheese will enhance that those people with diseases caused by excessive consumption of salts will comfortably consume the cheese making the demand rise worldwide. Many investigations have been made to check the characteristics of the two types of cheese, cheddar, and feta but with some ingredients being removed. The uniqueness of salt reduction in cheese production is that no ingredient is removed or substituted.

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The Process of Cheese Production

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