enzymes

• Cheese


  A dairy product derived from milk
• Cheese


  • Can be produced in wide ranges of flavors
  • Can be produced in wide ranges of textures
  • Can be produced in wide ranges of forms
  • Produced by coagulation of casein and removing of whey in the milk
• Casein protein coagulation


  1. Acidifying the milk

  2. Addition of starter culture

  3. Addition of an acid
• Starter culture


  Lactic acid bacteria (LAB) whose primary source of energy is the lactose in milk and their primary metabolic product is lactic acid
• Lactic acid fermentation


  Lowers the pH of the medium
• Lower pH


  Causes coagulation of casein protein in milk and helps to develop the flavor of the cheese
• Rennet


  A mixture containing the active enzyme chymosin that speeds up the coagulation of casein
• Acids used to manufacture acidified milk


  • Acetic acid (commonly found in vinegar)
  • Citric acid (commonly found in lemon juice)
  • Lactic acid
  • Fumaric acid
  • Glucono-delta-lactone
  • Hydrochloric acid
  • Malic acid
  • Phosphoric acid
  • Succinic acid
  • Tartaric acid
• Cheese making method


  1. Keep it for 2 hr

  2. Drain off Whey

  3. Pressing

  4. Salting (To promote dewatering and rigid formation of cheese and to add flavors)

  5. Processed cheese
• Cheese making method


  1. Let it cool for 20 min

  2. Drain off Whey

  3. Pressing

  4. Salting (To promote dewatering and rigid formation of cheese and to add flavors)

  5. Processed cheese