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BUTTER
Butter is the fat of cream that is separated – more or less – completely from the other milk
constituents by agitation or churning. The mechanical rupture of the protein film around
the fat globules allows the fat globules to clump together. Butter formation is an example
of breaking of an oil-in-water emulsion by agitation. The resulting emulsion that forms in
butter itself is a water-in-oil emulsion, with about 18% water being dispersed in 80% fat
and a small amount of protein acting as an emulsifier.
Butter is made from either sweet or sour cream. Butter from sour cream has a more
pronounced flavour. The cream may be allowed to sour naturally or may be acidified by the
addition of pure culture of lactic acid bacteria to sweet cream, which produces a butter of
better flavour and keeping quality.
It consists of more than 80% butterfat and small amounts of protein, vitamin A and D,
minerals, lactose and water. Butter must have a minimum of 80% fat content, a non-fat
solid content of 2% and a maximum of 16% moisture (water).
Composition
Average composition of Butter
Fat 82.5%
Protein (Casein) 1.5%
Lactose 2%
Salt 2%
Water 12%
Factors that affect quality of Butter
1. The breed of animal (cow or buffalo) from which the milk was obtained.
2. The type of feed that was available for the animal.
3. The method of manufacture (fresh or ripened cream).
4. The efficiency of manufacture (wrong temperature may affect the colour and flavour of
butter).
5. Whether or not the butter was blended.
6. The addition of salt and colour.
7. The method of packing and storing.

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Classification of Butter
There are four main types of butter:
1. Fresh or Sweet cream Butter,
2. Ripened cream or Lactic Butter,
3. Blended or Milled Butter and
4. Special Butter
(Fresh and ripened cream Butters are known as “Creamery Butters”).
Manufacture of Creamery Butter
The manufacture of creamery butter takes place in four main stages, as mentioned:
1. Holding
The cream (35%) is pasteurized at 95°C (203°F) and held for 2 to 4 seconds. It is then
cooled to 4.5°C (40°F) and held there for several hours to ensure the uniform hardening of
the fat globules.
2. Ripening
When the end product is going to be a ripened butter or lactic butter, a “starter” (which is a
laboratory culture of acid-producing bacteria) will be added during the Holding stage, in
which the holding temperature will be 15.5-18.5°C (60-65°F) for 3 to 4 hours before being
cooled to 4.5°C (40°F). This gives the butter a much fuller flavour. However, the flavour
tends to fade and therefore the ripened cream butter has a shorter life than the sweet
cream butters. This stage will be omitted when making the sweet cream butter.
3. Churning
The churning of cream is done in large stainless steel churns that hold about 1000 gallons
of cream. The temperature must not exceed more than 4°C. The churns are rotated while
internal rollers pass through the cream. This breaks the envelope of non-fat
particles/solids that surround the small fat globules and coalesce to form larger groups of
butter fat. The envelope is dispersed in the thin liquid part of the cream to form
buttermilk. After about 30 minutes of churning, the butter separates out in the form of
grains and floats in the buttermilk. The buttermilk is carefully drained away and used for
other purposes.
4. Washing and Salting
The butter grains are now washed with ice water to remove any traces of buttermilk left on
the surface of each grain, in order to maximize the keeping quality. Ice water also helps to
harden butter grains. Salting can be done in two ways:
a. By adding fine grains of dairy salt, and
b. By soaking in a brine solution for 10-15 minutes and allowing the butter to absorb it.
The quantity of salt added usually average 1% for ripened cream butter and 1.5% for fresh
cream butter. Salt contributes to flavour and improves the keeping quality.

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The butter grains are then worked into a smooth solid mass by rotating the churns slowly
for 10-15 minutes, then weighed and packed. Colouring (annatto) may also be added at
this stage. If unsalted butter is required, the salting stage is omitted.
Blended Butter
Blended butter is a blend of butters from different regions or countries. These are mixed
together to produce a product of standard quality at a competitive price, under a brand
name.

Special Butters

This group includes some butter that are not commonly available and those which are not
true butters. These include:
1. Whey Butter
Whey is the liquid which separates from the curd while making cheese. The butterfat
obtained from the whey may be used to produce butter, or it may be added to fresh
cream/milk prior to it being processed into butter. Due to its origin, this butter has a faint
cheesy flavour.
2. Milk blended Butter
Quantities of milk are blended into butter, thereby increasing the moisture content to 24%
(max.).
3. Powdered Butter
This is spray-dried butter containing 80% milk fat and non-fatty solids. It is produced on a
large scale in Australia and is used mainly in the Bakery trade.
4. Compound Butters
These are made by adding a particular natural flavour or colour to butter, depending on
the type of food with which it is served. It is generally used as an accompaniment
e.g. Lobster Butter, Parsley Butter etc.
5. Cocoa Butter
This is not a true butter, rather obtained by crushing the cocoa beans. It is the most
expensive ingredient used in chocolate making. Cocoa butter substitutes, using palm oil,
are also available.
6. Peanut Butter
It is a paste-like substance obtained by grinding roasted peanuts that may be further
emulsified and flavoured.

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Uses of Butter
1. As a spread for bread, toast and scones.
2. As a basic ingredient in pastry-making and cake-making.
3. Used as an accompaniment (compound butter).
4. To enhance the taste and flavour of soups and sauces.
5. As a cooking medium (The smoke point of butter fat is only 127-130°C; so a vegetable
oil should be used when high cooking temperatures are required).
6. For butter sculptures.
Butter is available in 10 Gms, 100 Gms and 500 Gms packs in the market.

Storage
Butter is a perishable product and tends to loose flavour and go rancid on prolonged
storage. Exposure to sunlight can make it go rancid faster.
It must be stored at refrigerated temperatures (2°C), well wrapped and away from strong
flavoured foods, for it absorbs odours and flavours easily. If purchased in bulk, it can be
frozen at -25 to -35°C.
A good quality butter should have a clean flavour and aroma characteristic of the type of
butter, have a close body, a waxy texture, be of uniform colour, have a uniform distribution
of salt (if added), be clean in appearance and have an absence of any free moisture.
Ghee is obtained by clarifying butter. Butter is heated to evaporate water. Pure ghee has a
higher keeping quality and is a good cooking medium and a shortening agent used in
Indian Cuisine.

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CREAM
---------------------------------------------------------

Cream is the fat separated from milk. It is the lighter portion of milk containing all
the main constituents of milk, but in which fat content is high and the solid (non
fat) content is lower.
Cream is commercially separated from milk in a creamery, by means of a
mechanical separator. The milk is first heated to between 32-49°C (90-120°F)
before being run into the separator which operates like centrifugal machine,
rotating at very high speed and forcing the milk, which is heavier, to the outside;
while the cream, which is lighter, remains at the centre. The cream and the
skimmed milk are drained out through separate outlets and by means of a control
valve, the fat content is adjusted. The skimmed milk is then heated to 79.5°C
(175°F) to kill off any harmful bacteria before being further processed into dried
milk etc.

Types of Cream
There are a variety of creams available in the market, each having a different fat
content:
Fat Content
Type of Cream
Single Cream 18%
Whipping Cream 35%
Double Cream 48%
Double Thick Cream 50%
Sterilized Half Cream 12%
Sterilized Cream 23%
Clotted Cream 55%

For general purposes, cream may be classified into:

1. Whipping Cream (>30% fat).
2. Light or Coffee Cream (18% fat).
3. Half-and-half (10.5% fat).
4. Non-dairy or Manufactured Cream.

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Half-and-half is a mixture of milk and light cream and it may be used in place of
coffee cream. Cream containing sugar, stabilizers and flavouring is sold in
pressurized containers. Non-dairy products containing water, vegetable fat, sugar,
sodium caseinate, emulsifiers and vegetable gums are also available in pressurized
cans. Nondairy products for whipped toppings, coffee, whiteners and snack dip
bases are also available in the market.
Manufactured Cream
1. Reconstituted Cream
It is made by emulsifying butter with skimmed milk or skimmed milk powder.
This is not true cream, but a substance which resembles it in appearance.
2. Imitation or Synthetic Cream
It is made by the emulsification of vegetable fats with dried egg and gelatin, and
then sugar and flavourings are added. It is a product which is frequently used in
catering and baking trade, but which is very easily contaminated and liable to
cause food-poisoning.

Uses of Cream

1. To serve with hot or cold coffee and chocolate.

2. To serve as an accompaniment (fruit based salad).
3. To be used fro decorative purposes in cakes and gateaux and for garnishes in
soups and desserts.
4. As a main ingredient in certain desserts such as ice-cream and custards.

Storage of Cream

Fresh cream must be treated in the same way as fresh milk, as far as storage is
concerned. Whipped cream must be covered and stored in sterilized containers in
the refrigerator and used in the same day. Reconstituted and intimation cream must
be refrigerated and only small quantities be whipped, when required for immediate
use.

The whipping of Cream

Whipping cream is a product that results from the agitation of cream. During
whipping, air is incorporated, thus forming foam, and fat particles are clumped
together, producing the characteristic stiffness or rigidity of whipped cream. If
whipping is continued too long, the emulsion breaks and butter gets separated. The
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air bubbles formed in whipped cream are surrounded by protein films in which
clumps of fat globules offer structural support, which increases the rigidity of the
foam and permits the formation of more air bubbles and the extension of the
protein film to surround them. Homogenized cream is not suitable for whipping.

Points to be considered while whipping Cream

1. Use cream with minimum 30% fat for ease in whipping and for a stiff product.
Increased fat upto 38% improves the whipping quality of cream.
2. Hold cream at low temperature (7°C) whips well. Lower temperature increases
viscosity, which increases the whipping property. The beater and the bowl used
should be cold.
3. Whipping property improves with the aging of cream, as viscosity increases.
4. Homogenized cream will not whip satisfactorily. When whipping cream, tiny air
bubbles are trapped and surrounded by the fat globules in the cream. Homogenized
cream will have had the majority of the fat globules broken down and they will not
be sufficient and strong enough to trap and hold the air cells.
5. The utensils must be sterilized. Glass or stainless steel containers are ideal for
whipping cream. Avoid using aluminum as it tends to discolour the cream, turning
it a dull grey.
6. Increased acidity upto the concentration required to give a sour taste (0.3%) has
no effect on whipping quality.
7. Addition of sugar decreases both volume and stiffness and increases time
required to whip cream if it is added before whipping. If sugar is to be added, it is
best added after the cream is stiff or just before service.

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EGG
--------------------------------------------------
We consume the eggs of birds like consume the eggs of birds like hen, goose,
turkey, fowls etc. The eggs of only those birds whose meat is eaten are used for
cooking purposes. But in India, eggs of hen and ducks are used. Eggs serve a
versatile and basic function in diet and in food preparation. They are a pre-
packaged container of nutrients in their own disposable shell.

Grading of eggs
Grading is the sorting out of eggs into different categories according to the interior
quality and the individual weight of an egg. The practice brings more profit for the
salesman.

Grading of eggs is very important for orderly marketing. It provides a common

understanding to producers, dealers and consumers and to avoid confusion,
uncertainty among them. In India, most of the egg sold for table purpose, are not
graded, since the marketing procedure of egg is not yet well developed. With, the
development of the desired marketing facilities (efforts are being made in this
direction), grading of egg will become imperative.

Based on the quality of eggs, two grades and according to size, four classes have
been adopted. Grading for internal quality is done by candling while for noting the
weight of an individual egg, there are various types of automatic devices in the
market.

The Agricultural Produce (Grading and Marking Eggs) Rules, 1937, require that
the mark on each egg shall consist of the word ‘AGMARK’ together with the
grade designation placed centrally in a circle of not less than ½ inch diameter by
means of rubber stamp. Indian Standard Institute (ISI) has formulated specification
for grading table egg and is given in the Table below.

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Table : Grade designation and definition of quality of table egg

Grade Wt. per Wt. per Wt. per Shell Air Cell White Yolk
egg (g) dozen unit of 10
(g) egg (g)
A Extra 60 and 715 and 596 and Clean, Upto 4 Color Fairly
Large above above above unbroken mm in reasonably well
and sound, depth, firm, clear centered,
A Large 53-59 631-714 526-595
shape practically may be practically
A 45-52 535-630 446-525 normal regular or slightly free from
Medium better weak defects,
A Small 38-44 456-534 382-445 outline is
distinct
B Extra 60 and 715 and 596 and Clean to 8mm in Clear may May be
Large above above above moderately depth, be slightly slightly
stained & may be weak off
B Large 53-59 631-714 526-595
sound, free & centered,
B 45-52 535-630 446-525 shape slightly outline
Medium slightly bubbly slightly
B Small 38-44 456-534 382-445 abnormal visible

Source: Anon 1983, Grade designation & definition of quality of table egg, ISI Code, Bureau
of Indian Standard, New Delhi

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According to US SYSTEM Eggs are graded as follows

(U.S. weight classes for eggs, minimum weight per dozen for each size)
Jumbo
75 Gms/egg
(900 Gms per dozen)27oz/
Extra large
68.5 Gms/egg
(810 Gms per dozen)24oz/
Large
60 Gms/egg
(720 Gms per dozen)21oz/
Medium
52.5 Gms/egg
(630 Gms per dozen)18oz/
Small
45 Gms/egg
(540 Gms per dozen)15oz/
pewee
37.5 Gms/egg
(450 Gms per dozen)
N.B.:1 oz=30 Gms approx.

Diagram of egg
.

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Structure of an Egg
The egg is composed of shell (12%), white (58%) and yolk(30%) . The egg white forms
2/3rdof the whole egg and the yolk forms 1/3rd.
1. Shell
It is the outer hard covering of the egg and is made up of Calcium,Magnesium
carbonate and Calcium phosphate. The shell gives shape to the egg and holds the inner
contents. The shell contains thousands of pores that allow CO2 and moisture to escape, as
well as air to enter. The shell is covered by a cuticle membrane or Bloom and should not be
washed. The bloom acts as protective covering blocking the pores, and prevents moisture
loss and bacterial contamination. When eggs are washed before going to the market, the
cuticle is removed. To protect the egg, the washed eggs are coated with a thin film of
edible oil.
2. Membrane
Beneath the shell, there are two semi permeable membranes – the outer and the inner.
These membranes act as a protective layer in case the shell cracks.
3. Air cell
On one side of the egg (broader), both these membranes separate to form an air cell. This
is formed by contraction of the contents as soon as the egg is laid, due to the difference in
the outside temperature.
4. Egg white
It has 1/8th part of the protein, which is called albumin; the remaining being water. The egg
white consists of three parts – the outer thin albumen, the middle thick albumin and the
inner thin albumin.
5. Egg yolk
The yolk is separated from the white by a membrane called vitelline membrane. This
membrane prevents the mix of both yolk and white. 1/6th parts of the egg yolk contains
proteins, 1/3rd fat and the rest water, Vitamins and minerals like Calcium, Phosphorus, Iron
etc.
6. Chalaza
The egg is kept in position at the centre of the egg with the help of the chalaza. It has a
thick-cord like appearance and is composed of proteins. This chord-like structure may
have to be strained while making custards.

Composition of an Egg
Parts Number Weight H2O Proteins Fats
Whole 1 50 Gms 74% 13% 12%
egg
Egg white 1 33 Gms 88% 11% Traces
Egg yolk 1 17 Gms 51% 16% 31%

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Types of Eggs used

Hen, Turkey, Guinea fowls, Ducks, Geese

Market forms Of Eggs

Fresh eggs: - Often used for B’fast cookery

Frozen Eggs: - Includes whole egg, whites, yolks, whole egg with extra yolk
etc. It should be pasteurized before freezing. It is used for scrambled eggs,
omelets, French toasts and in baking.

Dried eggs: - Should be pasteurized before drying. Includes whole egg

whites & yolks. Moisture is removed through evaporation. They are primarily
used for baking.

Parts of an egg

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Nutritive Value

An egg contains about six grams of protein. Egg protein is of such a high

quality that its biological value has been taken as 100 and it acts as a standard for

evaluating the biological value of other food proteins. All the essential amino acids

required in human diet are present in egg proteins. An egg also provides five to six

grams of easily digestible fat, wherein the proportion of much desired unsaturated

fatty acids (especially oleic acid) is more as compared to most other livestock

products. Egg is an important source of fat soluble vitamins (A, D, E and K) and

water soluble vitamins of B complex group. However, it does not contain vitamin

C.

Nutritive value of edible portion of a chicken egg

Fresh raw egg

Component
Whole Albumen Yolk
Weight (g) 50 33 17
Water (%) 73.7 87.6 51.1
Food energy (Cal) 81.5 16.83 59.16
Protein (g) 6.45 3.60 2.72
Fat (total lipids, g) 5.75 Trace 1.65
Total saturated FA (g) 1 .65 - 1.65
Total unsaturated FA 3.30 - 3.30
(g)

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Selection of Eggs
Colour
The Colour has no direct effect on the quality of the egg. It depends on the breed,
the type of bird and the food consumed. However avoid any eggs with patches
formed on the surface as they indicate deterioration of eggs.
Size and Weight
It again depends on the type of bird. An average hen’s egg weighs around 50 gms.
The weight should be proportional to the size of the egg. If the size is big and the
weight is less, the air cell is big, which indicates that the egg is old.
Egg white
It should not be watery but firm. Firm albumen is a sign of freshness.
Egg yolk
Its colour again depends on the type & feed of the bird. The pigment contained is
different feeds are different. Birds that feed on green grass or yellow corn will have
a dark yellow colour because of the carotinoidspresent in the grass. However,
avoid eggs which have blood spots (meat spots). The blood spot means that the egg
is fertilized and nearing hatching (the blood spots caused by the rupture of a blood
vessel during egg formation).
Approximately 1% of all eggs will have these spots which are detected and
removed during grading. Electronic blood detectors are sometimes used for
grading. Although the blood spot may be objectionable to the consumer, the eggs
are chemically and nutritionally fit to eat. In fact, the blood spot is an indicator that
the egg is fresh. As the egg ages, the yolk removes H2O from the albumen and
dilutes the blood spot.
Free from cracks
The egg must be free from cracks. If the egg is cracked, there are chances that the
egg is spoilt, since the micro-organisms have an easy access into the egg.
Flavour and Odour
Generally the eggs don’t have any odour from the outside, except that of the
packing material, which must not be strong smelling. Sometimes the smell may
penetrate into the egg. Hence, eggs are usually stored away from strong flavoured
foods like fish, onions, garlic etc.
In order to maintain the standard, size, quality, colour and weight, the distributors
buy eggs, usually from on-farm only, where the diet is kept constant.

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If the birds are of the same breed and feed, the standard can be maintained.

Test for freshness

There are two basic tests for judging the freshness of an egg externally i.e. without
breaking, as stated under:
1. Water treatment ( in salted solution)
When egg is placed in water and if it floats, then it is stale. If it sinks completely, it
is good. If it floats half-way, then the egg is neither too fresh, nor stale. The air cell
increases in size as the eggs get older, which results in floating of eggs.
2. Candling
Egg is placed in a dark room before a candle to see the yolk, white and the
presence of blood spots, etc. Now a day, most eggs are graded by passing down on
roller over high intensity lights. The eggs are rotated as they move on rollers, so
that all parts are visible.
Reasons for storage of eggs
1. As soon as the eggs are laid, they start deteriorating as they come in contact with
the atmosphere.
2. The dense albumen becomes thin and watery.
3. Water from the white passes through the yolk; thus lowering its solids as the
vitelline membrane is weakened. Chalaza starts to disintegrate and no longer holds
the yolk in the centre.
4. If exposed to air, the moisture evaporates and the air cell increases in size.
5. The egg may absorb off-odours, shell being porous.
6. Fresh yolk is slightly acidic, whereas white is alkaline. Loss of carbon dioxide
from the egg results in deterioration.

Uses of eggs
CUSTARDS: True custards contain only milk, eggs, sugar and flavouring.
No starch agent is added. Baked custards must contain enough eggs to
produce a firm mass. Custards should be cooked in a container of water to
prevent overheating. For firm Custard heats the milk to about 66 C (150 F)
then adds this to the mixture of sugar, eggs, and flavouring. An oven
temperature of about 177 C (350 F) is used for baking custards, but if the
temperature of the custard itself exceeds 85 C (185 F) the custard is likely to
contain holes, be watery and have a concave top. Once custard is cooked it
should be placed in a cool spot for setting in a pan of cold water. At a very

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high temperature synergetic occurs this is a separation of liquid from the gel,
caused by contraction of the proteins.

PUDDINGS AND CREAMS: A thickened mixture of corn flour, milk,

sugar and flavouring is called a blancmange or corn flour pudding. If eggs are
added to this mixture, the pudding is called a cream pudding. Bavarian
Creams (Bavarois):Are corn flour or cream puddings made by light gelatine,
whipped cream, beaten eggs and other ingredients for Bavarian creams.1/4
tspn cream of tartar is added for each 5 egg whites. Zabaglione or Sabayon: is
a dessert of Italian origin made with egg yolks, sugar and wine
(Marsala).Quiches: are custards baked in a pastry case. It contains eggs, milk,
cheese, bacon, and onions.

OTHER EGG ITEMS:

Crepes are thin pancakes made from flour, sugar, milk and eggs. No baking
powder is added to them as in American style pancakes. Crepes are popular
as desserts or as entrees. After mixing the pancake batter, it must be allowed
to rest in the refrigerator for half an hour. Fondues contain eggs especially
that of Geneva, which is made up of egg yolks and cheese. Some fondues are
baked custards containing parts of bread, loosely resembling a soufflé.
Cheese fondues probably originated in Switzerland. Swiss cheese is melted in
white wine. The wooden or earthenware bowl in which it is served is rubbed
with garlic and kirsch or cherry brandy just before the fondue is served. It is
then picked up on chunks of bread for eating. Dry white wine is an
accompaniment. Eggs are also basic to many baked desserts, including all
those using sweet dough, puff paste, sponge or genoise. They are also used in
mousses. Angel Food Cake: is beaten egg whites, sugar and cake flour.
Pastry Cream (Crème Patisserie) is nothing but egg yolks, milk, sugar, flour
and corn flour.

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IMITATION EGGS:
Concern over the high cholesterol of eggs (275mg of cholesterol/egg yolk) has
increased the popularity of imitation eggs made from milk solids or Soya proteins.
There are two types of egg substitutes in the market. The first is a complete egg
substitute made from soymilk or milk proteins, this is gradually being replaced by
the second type. The second type is a partial egg substitute, in which only the yolks
have been replaced, the egg whites remain. Egg substitutes have about half the fat
and calories of natural eggs. There is a distinct flavour difference between
imitation eggs and real eggs, which may be masked if they are incorporated into
multi-ingredient cooked dishes. Dried egg : 99% water is removed by evaporation.

Factors affecting the whipping quality of eggs

 Season of egg production (Mid-summer eggs beat to lesser volume).
 Quality of egg white (Thick whites give more stable foam).
 Temperature (Eggs at room temperature whip more quickly and to large
volume).
 Type of beater (Fine wires divided egg whites easily and air cells remain
smaller).
 Container (Bowls with small rounded bottoms and sloping sides are
preferable as the beater can more easily be pick up the egg mixture. The size
of the bowl depends on the quantity of whites to be whipped).
Storage of eggs
Care must be taken in handling and storage of the eggs. They should be stored in
their packing trays with the blunt end upwards and the temperature of 7-13°C, at a
relative humidity of 70-80%. This way, it can be kept for a month. It should be
kept away from onions, garlic, fish etc. Frozen eggs are stored at -18°C. When
defrosted, it should be used in the same day.
Dried eggs stay upto one year, if kept unopened in the original container in a cold
dry store room. Once opened, it should be used as quickly as possible.
Treating the eggs with oil or wax before refrigeration also extends its shelf life for
several months. An odourless, colourless, tasteless mineral oil is used and the
process is done under controlled conditions.
Recently, it has been found that small amount of CO2 passed into the storage
rooms prevents the loss of CO2 from the eggs, thus enhances the shelf life.
Shelf life of the eggs can be increased by pasteurization at a temperature of 52-
55°C for 3 minutes. Thermostabilization is the process in which the eggs are
heated in oil or water at about 54-58°C for about 16 minutes to preserve quality
during storage. The whites of thermostabilized eggs are more viscous. It is more
difficult to separate the white and yolk

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CHEESE
------------------------------------------------------------------------------
COMPONENTS OF CHEESE MAKING

Milk - The various cheese of the world first owe their character and taste to the
type of milk used - double cream, toned, or skimmed milk. The character also
greatly depends on the what animal the milk came from - cow, goat, ewe, or water
buffalo.
Starter - If left in a warm place, milk will sour by itself. This souring is due to the
action of bacteria on the milk sugar, lactose, and its conversion to lactic acid or
sour milk. To speed up the process of souring and to prevent the milk from
becoming bitter and unpleasantly sour, a little warm sour milk from the previous
day’s milk is added to this batch. This speeds up or starts the process of
coagulation, and is known as the starter or starter culture. In the case of pasteurized
milk, all bacteria is killed, and hence the starter consists of a combination of
cultures grown in the lab.
Rennet - Although the starter culture speeds up the process of souring milk, and
would eventually cause it to curdle, it produces quite a sharp, acidic taste. The use
of rennet, which is an enzyme from the inner lining of young hoofed animals like
lambs and calves, significantly improves the product. Rennet also helps break
down the curd into a smooth, even consistency, contributing to the texture and
flavor.

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Method of production

Preparation of milk
Milk is one of the prime ingredient was making cheese, it is a high protein dairy
product made from the milk of animals like cows, sheep, goat, buffalo, yak etc.

Prior to manufacture process, milk needs to be prepared, this is done by

pasteurizing the milk, homogenizing it and then clarifying it.

Addition of starter
This is done by two methods:

o In sour milk cheese lactic acid bacteria thickens the milk and
o sweet milk cheeses (most cheeses are of this kind), which are also called
rennet cheeses. For this the cheese maker adds rennet an enzyme taken
from the stomach of suckling calves to separate solids in the milk from
the fluid.
o The rennet causes the milk protein to build up and the milk to curdle
without the milk turning sour. In this method all other solid particles like
fat, protein and vitamins get encompassed. Most of the rennet used today
in cheese making comes from the lining of a calf’s stomach.
Formation of Coagulum
o Addition of starter leads to coagulation of milk into a thick mass called
‘young curd’ and separation of whey.
o When the process is complete the liquid whey is drained off and the solid
mass of curd or coagulated milk protein is used to make cheese. At this
stage this is called as ‘firm curd’
Cutting
o Firm curd is cut into smaller pieces by use of knives or chains. The
size of the cut will be dictated by the type and recipe of cheese. In
most countries this process is carried out manually.

o This process is carried out for hard cheeses.

Stirring/ Scalding
o This process is also carried out for hard cheeses. It expels more
whey and shrinks the curd.
o This process also speeds up the bacterial metabolism.

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Salting
o Salt is added into the cheese by wet or dry method as per the
recipe.
o Brining in some cheeses also leads to longevity in shelf life

Moulding or Vatting and Pressing

o After salting cheese is put in moulds for it to acquire a particular
shape.
o This can be done in plastic or wooden moulds
o The cheese is pressed which gives it a definite shape.
o In case of blue chesses pressing is not done.
Finishing
o Cheese is de moulded and a rind or coating is given to the
cheese.
o This process includes coating, wrapping or bandaging the
cheese.
o The softer cheeses acquire a natural rind while it matures.
o In some cases rind is dried by rubber ash, use of grape must and
wrapping it in leaves.
o Such as Gorgonzola which is coated with plaster of Paris
Ripening/ Maturing
o Mostly the harder cheeses are matured. They are matured in caves.
A hard cheese can take anything from 8 weeks to a year to ripen
and mature.

TYPES OF CHEESE
The type of cheese produced by the cheese maker depends on the amount of
moisture he wishes to eliminate and the size of the cheese. The amount of moisture
in the cheese will also determine what kind of rind or mould will grow on the
cheese.
1. Fresh Cheeses
Fresh cheeses are usually made by setting the curd with starter and rennet and are
high in moisture. The young curd is placed in sacks or perforated containers and
drained slowly without pressure for a few hours so that the curd retains much of

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the whey. Once sufficient whey has been drained off, the curds are either mixed or
sprinkled with salt. They are now ready to be eaten. For some cheese, like
fromage frais, the rennet is not added. Such cheese are called ‘lactic cheese’.
Some fresh cheeses are allowed to mature and grow either a white or bluish grey
mould.

Fresh cheeses are always mild and high in moisture and therefore low in fat. They
have a slightly acidic or lactic taste. Most are used for cooking but some may be
wrapped in leaves or dusted with paprika or fresh herbs for serving as a table
cheese.

2 .Soft Cheeses
The curd is ladled gently into perforated moulds and left to drain in an atmosphere
of high humidity so that the curd does not lose too much whey. After a few hours,
the cheeses are turned out of their moulds and left to mature for a few weeks.
Their high moisture content, coupled with high humidity, attracts and encourages
the growth of classic white pencillium mould, which helps to break down the curd
and contribute the flavour and texture of the cheese. The result is a creamy,
smooth, interior that looks as though it is almost ready to run

3. Semi-hard Cheeses
To obtain a firmer cheese, the curd is cut up to release some of the whey before the
curd is placed in the moulds. It is then often lightly pressed to speed up the
draining. After a day or so, the cheese is turned out of its mould and washed in
brine. This seals the rind before the cheese is placed in cellars or ripening rooms
where moulds are encouraged to grow.

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The lower moisture content means the fermentation process is slower, producing
cheeses with a round, full bodied, rather than strong flavour. Their taste often
seems to be embodied with the oils and esters of the wild mountain flowers of
Europe. When young, semi-soft cheeses have a firm yet springy, school eraser
texture, becoming elastic and supple.

4. Hard Cheeses

To make a hard cheese, the curd must be cut more finely - from small cubes to
rice-sized pieces. - The smaller the pieces the more whey will be lost from the
curd. The curds are then gently heated in a vat to force out more moisture before
the whey is drained out. Salt is then added to the curd, which now resembles
rubbery, lumpy cottage cheese. They may be cut again before being placed in
large, perforated moulds that are frequently engraved with the unique symbol,
logo, pattern or name to identify the finished cheese or its maker. This is then
sealed and left to mature for weeks or even years.

Hard block cheeses are pressed into shape and then matured in special plastic wrap
that allows the cheese to age without the development of either mould or rind.
The moisture that would normally be lost during maturation is also retained.

5. Blue Cheeses

Blue cheeses are neither pressed nor cooked. Most frequently the curd is
crumbled, eliminating much of the whey, then scooped into stainless steel
cylindrical moulds, each with a wooden disc on top. The curd remains in the
moulds for one to two weeks and is churned frequently to let the weight of the
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curds to press out more of the whey. Once the cheeses can stand up on their own,
they are removed from the moulds, rubbed with salt, and returned to the cellars.

The blue mould is a strain of pencillium that is added to the milk before the rennet
is added. For the blue mould to grow however, it needs to breathe, and this is
aided by piercing the cheese with rods. The blue then grows along the tunnels and
into the nooks and crannies between the loose curd producing shattered porcelain
look that typifies blue cheese. Most blue cheese are normally wrapped in foil to
prevent them from drying up.

Uses of Cheese:
1. As a cheese course for lunch or dinner. (The cheese would be served to a
customer on a cheese board containing U.K. cheeses only, French cheeses only or
a variety of U.K. and continental cheeses. Serve cheese at room temperature as
only at room temperature will the full flavours develops).
2. As a feature item on a cold buffet.
3. As a cooking cheese:
a. To add to a basic cream sauce to make a cheese sauce.
b. To serve as an accompaniment to soups and farinaceous dishes.
c. To serve sprinkled on dishes to be gratinated.
d. To serve on toast e.g. grilled, Welsh rarebit etc.
To include in salads, snacks etc.

Famous Cheeses of the world

English

Cheddar
o It is a best seller among the cheese and is a firm ripened type, it comes in
many varieties ranging in flavour from very mild to very sharp “rat cheese”.

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Stilton
o Stilton is a white cheese with a light yellow hue and a strong blue-green
mold culture. It is the best of all English blue cheeses The taste is spicy and
is mostly drunk with a glass of Port.

Italian
Parmesan
o Another well known flavourer of salad dressings and sauces .
o It is a hard ripe cheese with a piquant and sharp flavour.
Gorgonzola
o Originally produced near Milan in a town called Gorgonzola, from full
cream pasteurized cow milk.
o It is very creamy, soft and marbled with blue veins. To allow the blue
veining to spread through it the cheese is punctured with long high grade
needles from one side and then a week later from the other side.
Mascarpone
o It is described as curd cheese. Used in tiramisu.
Bel Paese
o Another delicious cheese from Italy, which is soft and yellow, sweetish
and very mild. Made from pasteurized milk.

Mozzarella
o Mozzarella is one of the most famous Italian cheeses, it is used more to
give finish to a dish rather than taste. It is made from Buffalo milk.

Parmigiano - Reggiano
o It is a hard cheese with orange rind. Used in sauces, salads and over pasta
and risotto.
Ricotta
o Is a soft, moist yet firm cheese. Used as a dessert cheese with sugar and
fruits and also in pastry fillings. It is also used for filling savories like ravioli

French
Brie and Camembert
o Most French cheeses are soft and the luxury end of the scale are two
dessert cheeses Brie and Camembert-both almost sauce soft. They taste
much better than their aroma and rather unattractive appearance, which

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would lead you to believe. But an odour of ammonia will tell you when
they are past their prime.
Roquefort
o Comes from the region of Rouergue.
o It looks like marble, for its noble paleness is patterned with blue veins
and patches. It is made from sheep’s milk that is full cream and
unpasteurised.
o Is used for blue cheese dressing for salads.

Greece

Feta
o This is a goat cheese from Greece made from goats or sheep’s milk and is
an integral part of Greek cuisine
Swiss
Emmenthal
o Emmenthal cheese is equated with Swiss cheese all over the world. It is
made of raw cow milk and with the addition of rennet.
Gruyere

o Another delicious cheese from Switzerland, It’s mild when young and
sharper when older. It's a sharp cheese with a nutty aroma.
Holland
Edam
o Named after the small port of Edam, north of Amsterdam, it is a pressed,
semi soft cheese.
o Edam is coated in red wax, which makes it so distinctive and is sold young.
Gouda
o It accounts for more than 60% cheese in Holland.
o Gauda is firm, smooth and supple cheese; it has a sweet and fruity flavour.
o Also had as a breakfast cheese.
Denmark

Danablu/ Danish Blue

o Danablu is a one of the most famous blue cheese.
o It is sharp, metallic and salty taste

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