Pasteurization cheese making

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning iadustry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing iadustry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

Whey is the liquid obtained by separating the coagulum from milk, cream, and/or skim milk in cheese making. Whey obtained from the process in which a significant amount of lactose is converted to lactic acid or obtained from the curd formed by direct acidification of milk is known as acid-type Whey. Whey obtained from the process in which there is insignificant conversion of lactose to lactic acid is known as sweet-type Whey. The acidity of Whey may be adjusted by the addition of safe and suitable pH-adjusting ingredients. The final product is pasteurized and is available as a liquid or dry product. 

MUk protein standardizatiop (concentration of pasteurized skimmed milk). Milk protein standardization is designed to maintain the protein level in the milk constant all year round for automated cheese making. It basically involves concentration of pasteurized skimmed milk. It has been one of the major commercial successes in using inorganic membranes for food applications. In commercial production, microfiltration alpha-alumina and zirconia membranes with a pore diameter of 0.1 to 0.7 pm (mostly 0.2 pm) are used. Skimmed milk pasteurized at 70 C is typically concentrated to a volume concentration factor of 2 to 5 [Attia et al., 1988 van der Horst et al., 1994]. The volume concentration factor is the ratio of the initial feed volume to the retentate volume. Thus the higher the factor is, the more concentrated the product becomes. 

Milk lipases may give undesirable rancidity when fresh milk is used for cheese making. The heat sensitivity of these lipases restricts them playing a major role in ripening of cheese made from pasteurized milk. Lipases play a very important role in flavour formation especially in mould cheeses such as Roquefort and Gorgonzola. 

The control of the quality of milk delivered at a cheese factory is as important as any part of the process of cheese making of the factory. Milk control at the cheese factory is even more important than at the creamery as pasteurization which has become so useful to the creamery-man has not been so satisfactorily applied to the making of cheese. This is on account of the off flavors caused by making cheese from heated milk and the effect of heat on curd-forming. 

The classical manufacturing process of the Swiss-type cheese did not rely on special introduction of propionibacteria (as the starter), but sufficient numbers of propionic acid bacteria were present naturally in raw milk and rennet extract. At present, pasteurized milk is used in cheese making, and during heating at 71 C for 15 s most of the propionibacteria are killed (Alekseeva et al, 1983). A standard requirement for the content of propionibacteria is 2T0 -4T0 per g Soviet cheese, that is why it is necessary to add propionic acid bacteria with high acid-, gas- and lipolytic... 

People have been using bioprocessing for making bread, cheese, beer, and wine—all fermented foods— for thousands of years. Brewing was one of the first applications of bioprocess engineering. However, it wreis not until the nineteenth century that the scientific basis of fermentation was established, with the studies of French scientist Louis Pasteur, who discovered the microbial nature of beer brewing and wine making. 

Pasteurized, prepared cheese products such as Velveeta have about 21% fat, 11% carbohydrates, and about 18% protein. Most of the remaining material is water with some salt. While the morphology of cheese is complex, the water tends to plasticize the protein. The lower protein content is largely responsible for prepared cheese products which are softer (lower modulus) and have greater viscoelasticity, making the material suitable for the present demonstration. 

Cut and grind the cheese, add water and emulsifiers to make a cheese sluiry, and pasteurize (85°C for 30 min)... 

Fluid milk is retailed as pasteurized milk, homogenized milk, fortified milk (usually vitamin D), skim milk, and flavored milk. Of the milk used for manufacturing in 1990, 31.9% was used for making cheese (exclusive of creamed... 

---