1. Overview:
Cheese is one of the most diverse and consumed dairy products worldwide. It can be made from pasteurized or raw milk, with raw milk cheeses requiring an aging period of at least 60 days to meet food safety standards. The cheese production process varies depending on the type—acid cheese, rennet cheese, natural cheese, or processed cheese—each with distinct textures, flavors, and shelf life.
2. Ingredients:
The primary ingredient is milk, sourced from:
Depending on the cheese variety, other ingredients include:
- Acids (acetic acid, glucono delta-lactone) for coagulation in acid cheeses
- Rennet (calf or microbial) for enzymatic coagulation
- Calcium chloride to improve curd formation
- Flavor enhancers: Herbs, spices, sweet/hot peppers, port wine
Most common types of cheese:
3. General steps for cheese processing:
a. Standardization of Milk
Adjusting the fat-to-protein ratio ensures high cheese yield and consistent quality.
b. Pasteurization of Milk
Pasteurization reduces spoilage organisms while improving conditions for starter cultures. In some cheeses, raw milk is used but aged for safety.
c. Cooling down milk
Milk is cooled to 32°C, the optimal temperature for starter culture growth.
d. Inoculate with starter & Non-starter bacterial and ripen
Starter and non-starter cultures are added and held at 32°C for 30 minutes to initiate fermentation, enhancing flavor and reducing pH.
e. Add rennet and form curd
Rennet is added to coagulate milk into a firm curd. This undisturbed curd is the foundation of most cheese types.
f. Cutting of curd and heat
The curd is cut into small pieces and heated to 38°C, helping to expel whey and firm the curd.
g. Drain whey/Use for some other Bi-product
The leftover whey can either be drained from the vat or the whey will be used to make some other bi-product. And the curd forms a mat.
h. Getting Texture and Cutting
Curds are stacked, flipped, and milled into smaller pieces during this cheddaring phase, further reducing moisture.
i. Dry salt or brine
Salt is added either directly to the curd or via brining to enhance flavor and extend shelf life.
j. Formation of cheese into blocks
In this step, pieces of cheese in bulk will be placed into the mold, and with the help of a hydraulic/pressing machine, the block of cheese will be made of the desired shape and size.
k. Storage and Age
This cheese is stored in the coolers until the design age is reached. Depending upon the variety and type of cheese, it can be aged from several months to several years. Usually, it is aged for 12 months.
l. Packaging
Aged cheese is packaged under hygienic conditions, following food safety standards and ensuring market readiness.
4. Conclusion
Cheese manufacturing is a complex yet rewarding venture. From understanding the role of milk standardization to precise fermentation and aging techniques, every step must align with food safety regulations and product quality goals.
The same process allows for endless variations—herbed, spiced, or smoked cheeses—opening up opportunities in food business consultancy and product diversification. With proper planning, infrastructure, and expert guidance, cheese production can be a profitable segment in the dairy industry.
5. Reference:
- Cheese Manufacturing Process – ResearchGate
- MilkFacts – Cheese Production
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