10. Principles of Cheese Technology

  1. Ramesh C. Chandan PhD2 and
  2. Arun Kilara PhD3
  1. Ramesh C. Chandan PhD2 and
  2. Rohit Kapoor PhD1

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch10

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Chandan, R. C. and Kapoor, R. (2011) Principles of Cheese Technology, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch10

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1

    Bongards' Creameries, 13200 County Road 51, Norwood, Minnesota 55368, USA

  2. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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Keywords:

  • principles of cheese technology;
  • cheese making, four basic raw materials - good-quality milk, coagulating enzyme (rennet) or coagulating acids, culture and salt;
  • principles of cheese making - and quality and selection of milk for cheese making;
  • classification of cheese – whether, cheese is ripened and type of ripening;
  • classification of cheese - based on moisture content, firmness and ripening microorganisms;
  • milk constituents and ingredients in natural cheese;
  • addition of low-heat nonfat dry milk (NFDM);
  • direct standardization, with addition of NFDM - total solids and alteration in moisture, solids ratio;
  • attributes of typical mesophilic cultures - used in cheese making;
  • pressed cheese blocks, protection from moisture loss and bacteria and molds - by wax coating, rind formation, enrobing in emulsions, or vacuum wrapping in plastic films

Summary

This chapter contains sections titled:

  • Introduction

  • Definitions

  • Classification of Natural Cheeses

  • Principles of Cheese Making

  • Mechanization in the Cheese Industry

  • Packaging Cheese

  • References