The document outlines the general steps for cheese processing: 1. Standardize and pasteurize milk to optimize protein and fat levels and reduce bacteria. 2. Inoculate milk with starter cultures and age to develop flavor and lower pH. 3. Add rennet to curdle milk then cut and heat curd to separate whey. 4. Drain whey, further texture curd, salt, and press into blocks for aging and packaging.

1. GERNAL STEPS FOR CHEESE
PROCESSING
.standardize milk
.pasteurize /heat treat milk
.cool milk
.Inoculate with starter and non starter bacteria and ripen
.Add rennet and form curd
.cut curd and heat
.drain whey
.texture curd
..dry salt and brine
.form cheese into blocks
.srorage and age
..package

2. The times temprature and target ph values for
cheddar cheese will depend on individual
formulations and the intented end use of the
cheese .These condition can be adjusted to
optimize the properties of cheddar cheese for
shredding ,melting or for cheese that is meant
to be aged for several years

3. 1 .Standardize Milk
Milk is often standardize milk before cheese
making to optimize the protein tofat ratio to
make a good quality cheese with a high yeild

4. 2.Pasteurize milk
.depending upon the desired cheese ,the milk may be
pasteurize or mildly heat treated to reduce the number of
spoilage organism and improve the enviorment for the
starter culture to grow .some varieties of milk are made
from raw milk so they are not pasteurizes or heat treated
.Raw milk cheese must be aged for at least 60 days to
reduce the posibility of exposure to disease causing
microorganism ( pathogens ) be present in milk .
.63c (145F) temprature is require maintainted for 30
mintues and 72c (162F) and this is for short time for 15
mintues

5. .cool milk
Milk is cooled after pasteurization or heat
treatment 90F(32c) to bring it to the
temperature needed for the starter bacteria to
grow .if raw milk is used the milk must be
heated at 90F (32c).

6. • Inoculate with starter and non starter bacteria
and ripen
• The starter culture and any non starter
adjunct are added to the milk and heat at 92F
(32c) for 30 mintues to ripen. the ripening
step allows the bacteria to grow and begin
fermentation, which lowers the ph and
develops the flavour of the cheese .

7. • Add pet and form curd
• The rennet is the enzyme that act on milk
protein to make curd .after the rennet is
added , the curd is not disturbed for 30
mintues so a firm coagulum forms.

8. • Cut curd and heat
• The curd is allowed to ferment untill it reaches
pH 6.4.the curd is then cut with cheese knives
into small pieces and heat at 100F (38c).the
heating step helps to separate whey from the
curd .

9. • Drain whey
• The whey is draind from the vat and the curd
from the mat

10. Texture curd
.The curd mats are cut into sections and pilled
on top of each other and fipped perrodically
.This step is called cheddering .cheddering helps
to expelmore whey,allows the fermentation to
continue untill ph of 5.1 to 5.5 reached ,and
allows the mats to knit together and form
tighter matted structure .the curd mats are then
cut into smaller pieces.

11. • Dry salt and brine
• For cheddar cheese the smaller ,milled curd
pieces are put in the vat and salted by
sprinkiling dry salt on the curd and mixing in
the salt .in some cheese varities ,such as
mozzaarella,the curd is formed into loaves and
then loaves are placed into brine (salt and
water solution)

12. • Form cheese into blocks
• The salted curd pieces are placed in cheese
hops and pressed into blocks to form the
cheese.

13. • Store and aged
• The cheese is stored in coolers untill the
desired age is reached.depending on the
variety, cheese can be aged from several
months to several years,maximum storage
temperatur for cheese is 35 to 45 dgree
fahrenheit.

14. • Package
• Cheese may be cut and packed into blocks or
it may be waxed