Preparation of cheese.
Picture take by: Cleris Janeth Serpa.
The cheese is a blend of protein, fat and other milk
components. This mixture is separated from the liquid (clotting).
There are many types of cheese. Usually identified the
following:
1. Fresh . ---- No acids ----Curd.
----Peasant.
----Peasant.
---- Acids ---- Double cream.
---- Pear.
---- Mozarella.
---- Quesillo.
2. Matured. -------- Cammenbert.
-------- blue.
-------- Rockenford.
1. Standardization of milk.
A level of artisanal cheeses are made from raw milk,
but in industrial processing milk is subjected to a heat treatment at
relatively low temperatures.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
2. Putting bacteria in to the
milk (Inoculation).
Before cheese was produced from raw milk that was acidified
spontaneously. This should not be done
for health reasons. Lactic cultures should be added to milk to cause
acidification sanitized. The finished product must have a certain acidity that
influences their preservation and their characteristics such as consistency and
flavor.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
3. Coagulation of milk
It is the process by
which proteins become insoluble and solidify transforming milk into a
semisolid, gelatinous substance.
Rennet is an enzyme
that coagulates the milk. Enzymes of animal and microbial. The authentic rennet
is extracted from the stomachs of calves dried infants. This enzyme is also
known as renin or ferment lab.
Picture take by: Cleris Janeth Serpa.
4. Cutting the curd
With
the main goal of allowing greater draining the curd is cut into pieces of
different sizes as desired to develop a hard cheese, semi-hard
or soft.
The
court differs depending on the type of cheese to make, if you want a soft
cheese pieces should be 1.5 to 2.0 cm., 1.0 cm for semi-hard cheeses. and 0.5
cm for hard cheeses.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
5. Draining.
Removal
of serum, this is obtained as a result of coagulation of the milk.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
6. Molding and Pressing.
It is performed to give the cheese as desired. One fabric
must be used between the curd and the mold to prevent sticking to the walls and clogging the holes
through which the serum will drain during pressing. Stainless steel , wood or plastic molds are used.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
7. Salty Serum.
The
Serum is removed and placed directly on the salt grains of curd in the
coagulation bath. Stir for a few minutes and then proceed with the draining. Usually done for fresh
cheeses.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
8. Aging.
It is a period that may last from a few days to several
months or even one year or more, in which the cheeses remain stored under
certain conditions of temperature and humidity according to the type of cheese,
in order to allow the development of products from fat metabolism, proteins and
sugars by the action of microbial enzymes, natural or added and which give the
characteristic cheese flavor and aroma.
Picture take by: Cleris Janeth Serpa.
Picture take by: Cleris Janeth Serpa.
Hello, I am Cleris Janeth Serpa Ospina, The importance of transformation of products it is derived from livestock is that generate greater value generating pleased market competitiveness and more conservation alternative products.
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