cheese

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Presentation Transcript

Slide1: 

CHEESE LAB

CHEESE: 

CHEESE

CHEESE CLASSIFICATION: 

CHEESE CLASSIFICATION Ways to Classify Microbial Characteristics Appearance Mode of Packaging Place of Origin Processing Method Milk Source Moisture Content

CHEESE CLASSIFICATION: 

CHEESE CLASSIFICATION Moisture Content Fresh Country Cheese >80% Cottage Cream Ricotta Soft 50-75% Brie Camembert Hispanic Cheeses Semi-Hard 40-50% Roquefort Blue Muenster Brick Gouda Hard 30-40% Cheddar Swiss Very Hard 30% Parmesan Romano

CHEESE PRODUCTION: 

CHEESE PRODUCTION Basic Common Steps Milk Selection Coagulation Curd Treatment Curing Ripening

CHEESE PRODUCTION: 

CHEESE PRODUCTION Coagulation Casein Protein Method Determines Characteristics Two Methods Enzymes Acid

CHEESES: 

CHEESES

CHEESE PRODUCTION: 

CHEESE PRODUCTION Processed Cheese Blending 1 or More Varieties of Cheese, w/ or w/o Heat, & Mixing w/ Other Ingredients.

CHEESE PREPARATION: 

CHEESE PREPARATION Selecting A Cheese Chemical Composition Functional Properties Dictates Use In Food Preparation Shredability Meltability Oiling Off Blistering Browning Stretchability Temperatures Keep Low & Cooking Time Short Serving Cheese Room Temperature