group 4 cheese and yogurt
TRANSCRIPT
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Production ofSwiss cheese
and yogurt
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Swiss Cheeseis a common name used to referto a variety of cheeses similar to Emmentalcheese of Switzerland.
The names Swiss cheese and Emmental may
refer to cheeses that are not actually Swiss orEmmental in origin since these names are notcopyright protected.
Emmentaler Switzerland is a protected name
referring to cheese of Swiss origin.
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This is a yellow, medium-hard cheeseresembling cheese that originated in theTal valley of the river Emme in the
canton of Bern Switzerland.
It is made from pasteurized milk and is agood source of Vitamin B12, Calcium andPhosphorous.
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Some of the cheeses referred to as Swisscheese possess characteristic holesknown as eyes.
The eyes are actually CO2 bubblesformed by the action of bacteria used inthe cheese making process.
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Swiss cheese has a savory, nutty flavour ,but not a very sharp, taste.
The larger the eyes of the cheese, thesharper the flavour.
Swiss cheese lacking the characteristicholes eyes is known as blind cheese.
Varieties of Swiss cheese include babyand lacy cheese.
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BABY SWISS CHEESE LACY SWISS CHEESE
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Ripening and Curdling Milk is placed into a cheese vat and heated
while being continuously stirred until a desiredtemperature is reached.(about 35 C)
Lactic acid bacteria (Lactobacillus helveticus,Streptococcus salivarius subsp.thermophilus) andrennet( animal or vegetarian) are added to the
milk. Propinobacterium frudenreichii is also added.
The mixture is left to rest for 45- 60 minutes.
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Cutting the Curd and Stirring
The curdling process results in the milkseparating into two parts solid curd and liquid
whey. The curd is cut in desired sizes to encourage
separation from the whey and to continue theprocess.
After being cut the curd is further heated(57 Cmaximum) while being stirred to remove morewhey from it
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Forming Pressing and Salting
The curds are separated from the whey using acheese cloth like as a strainer.
They are then placed into a forming pan andmolded into shape, after which the shape ispressed to make it firm which also eliminatesmore whey.
The curd is then salted by applying salt directlyto the curd or floating it in a brine bath.
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Aging( Fermentation) and Ripening
After pressing and salting the cheese is placedin are area of specific temperature and
humidity to age which is when thePropinobacterium frudenreichii to act on thelactic acid producing carbon dioxide whichforms bubbles since it cannot escape giving the
cheese eyes.
The microbial processes also give the flavourand texture during the ripening phase.
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The starting process of Swiss cheeseis milk
The microorganism that act on themilk are lactobacilis and strepcoccus.
The fermentation end is lactic acidand the industrial used is Swisscheese.
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Yogurt is a dairy product, which is made byblending fermented milk with variousingredients that provide varying flavors and
colours. Yogurt can also be of various types
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Yogurt is made with a variety ofingredients including milk, sugars,stabilizers, fruits and flavors, and a
bacterial culture. Set yogurt Stirred yogurt Drinking yogurt Frozen yogurt Concentrated yogurt Flavoured yogurt
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When the milk arrives at the plant,its composition is modified before it
is used to make yogurt. Thisstandardization process typicallyinvolves reducing the fat content
and increasing the total solids.
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The fat content is reduced by usingcentrifugation to separate fat frommilk. From the separator, the milk is
placed in a storage tank and testedfor fat and solids content
For yogurt manufacture, the solids
content of the milk is increased to16% with 1-5% being fat and 11-14%being solids-not-fat
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After the solids composition is adjusted,stabilizers are added and the milk ispasteurized. This step has many benefits.
Firstly, it destroys all the microorganisms inthe milk that may interfere with the controlledfermentation process.
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Thirdly, it does not greatly alter theflavor of the milk, and finally, it helpsrelease the compounds in milk that will
stimulate the growth of the starterculture.
The milk is homogenized and the fatglobules in the milk are broken up intosmaller, more consistently dispersedparticles. This produces a muchsmoother and creamier end product.
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The milk is cooled to between109.4-114.8 F (43-46 C) and the
fermentation culture is added in aconcentration of about 2%. It is heldat this temperature for about three
to four hours while the incubationprocess takes place.
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The lactic acid level is used todetermine when the yogurt is ready.The acid level is measured by takinga sample of the product and titratingit with sodium hydroxide. A pH ofapproximately 4.4 is recommended.
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After this the yogurt is set and finished itcan either be frozen, stirred orconcentrated or flavors can be added
based upon the manufactures. Thestarting product, microorganisms andfermented end are the same as in Swiss
cheese making however the industrialuse is yogurt.