Food Tech

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Created by
hibah jamall

Cards (2)

  • Cheese production
    • Milk is heated to high temperatures for 15 seconds to destroy harmful bacteria and pathogens
    • Bacteria culture is added to the milk to ferment lactose into lactic acid, which helps develop flavor and prepare the milk for coagulation.
    • Rennet is added to the milk, causing it to coagulate. This separates the milk into solid curds and liquid whey.
  • Cheese production continuation
    • The curds are cut, with smaller cuts producing harder cheeses due to less moisture retention, while larger cuts result in softer cheeses.
    • Curds are heated to help remove excess whey and form the desired texture of the cheese.
    • Salt is added to enhance the flavor, act as a preservative, and regulate the texture of the cheese.
    • The cheese is left to mature under controlled temperature and humidity conditions, allowing it to develop its characteristic flavor, texture, and aroma.