Cheese Technology

Teacher

Dr. Rajashree Jena

Category

Core Courses

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Course Name : Cheese Technology

Code (Credit) : CUTM1158 (2-0-1)

Course Objectives

  • Acquaint students about the origin and history of development of cheese manufacture, status and scope in India and abroad.
  • Demonstrate the technology involved in the production of different types of cheese and related products.

Learning Outcomes

  • Able to manufacture Cheddar cheese, Gouda cheese, Mozzarella cheese, Swiss cheese, Cottage cheese, Processed cheese and Processed cheese spread.
  • Explain application of membrane processing in cheese manufacture.
  • Demonstrate the factors affecting yield of cheese, packaging, storage and distribution of cheese.

Course Syllabus

Module-I: History, status and scope of cheese industry (1 hr)

  • Origin and history of development of cheese manufacture, status and scope in India and abroad.

Project (2 hrs)

  • Familiarization with equipments, accessories and standardization numerical.

Module-II: Definition, standards, classification, nutritive value and basic principles of cheese making (6 hrs)

  • Definition, standards and classification and nutritive values of cheese
  • Basic principles of cheese making.
  • Milk quality in relation to cheese making.
  • Pre-treatments of milk for cheese making
  • Additives and preservatives for cheese making.
  • Application of membrane processing in cheese manufacture.

Module-III: Rennet preparation and properties (2 hrs)

  • Study of factors affecting rennet action
  • Rennet substitutes.
  • Action of rennet on milk in relation to cheese making.

Module-IV: Manufacture of cheeses and changes during ripening (9 hrs)

  • Cheddar and Gouda cheese
  • Swiss cheese
  • Mozzarella cheese
  • Cottage cheese
  • Enzyme modified cheese (EMC)
  • Processed cheese, cheese spread and processed cheese foods
  • Defects in cheese, causes and preventive measures
  • Chemical, physical, microbiological and sensory changes during cheese ripening
  • Accelerated ripening of cheese

Project (8 hrs)

  • Manufacture of Cheddar cheese.
  • Manufacture of Gouda cheese.
  • Manufacture of Mozzarella cheese.
  • Manufacture of Swiss cheese.
  • Manufacture of Cottage cheese.
  • Manufacture of Processed cheese.
  • Manufacture of Processed cheese spread/cheese foods.

Module-V: Packaging, storage and distribution of cheese (4 hrs)

  • Factors affecting yield of cheese
  • Packaging, storage and distribution of cheese
  • Mechanization and automation in cheese processing

Suggested Readings:

 

Text Books

  • Banks, J. M. (1998). The Technology of Dairy Products. 2nd ed. R. Early (Ed.), Chapman and Hall, Blackie Academic and Professional, London.
  • H. Hui: Dairy Science and Technology Handbook

Online Source

Session Plan

Session 1

Origin and history of development of cheese manufacture, status and scope in India and abroad (1 hr).

Session 2 (Project)

Familiarization with equipments, accessories and standardization numerical (2 hrs).

Session 3

Definition, standards and classification and nutritive values of cheese (1 hr).

Session 4

Basic principles of cheese making (1 hr).

Session 5

Basic principles of cheese making (1 hr).

Session 6

Milk quality in relation to cheese making (1 hr).

Session 7

Pre-treatments of milk for cheese making (1 hr).

Session 8

Additives and preservatives for cheese making (1 hr).

Application of membrane processing in cheese manufacture.

Session 9

Study of factors affecting rennet action (1 hr).

Session 10

Rennet substitutes (1 hr)

Action of rennet on milk in relation to cheese making.

Session 11

Session 12 (Project)

Manufacture of Cheddar cheese (1 hr).

Session 13 (Project)

Manufacture of Gouda cheese (1 hr).

Session 14

Session 15 (Project)

Manufacture of Swiss cheese (1 hr).

Session 16

Mozzarella cheese (1 hr).

Session 17 (Project)

Manufacture of Mozzarella cheese (1 hr).

Session 18

Cottage cheese (1 hr).

Session 19 (Project)

Manufacture of Cottage cheese (2 hrs).

Session 20

Session 21

Processed cheese, cheese spread and processed cheese foods (1 hr).

Session 22 (Project)

Manufacture of Processed cheese (1 hr).

Session 23 (Project)

Manufacture of Processed cheese spread/cheese foods (1 hr).

Session 24

Defects in cheese, causes and preventive measures (1 hr).

Session 25

Chemical, physical, microbiological and sensory changes during cheese ripening (1 hr).

Session 26

Accelerated ripening of cheese (1 hr).

Session 27

Factors affecting yield of cheese (1 hr).

Session 28

Packaging, storage and distribution of cheese (1 hr).

Session 29

Mechanization and automation in cheese processing (1 hr).

Session 30

Mechanization and automation in cheese processing (1 hr).

Case Studies

Case Studies

Recent Comments

    Our Main Teachers

    Dr. Rajashree Jena is currently working as Assistant Professor in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. She has obtained her Ph. D degree from National Dairy Research Institute, Karnal in the field of Dairy Microbiology. She has more than 3 years of research and teaching experience at […]