Cheese production Cheese is a fermented dairy product with different flavour and texture. It contains about 120 calories, 8 grams (g) of protein, 6 g saturated fat, and 180 milligrams (mg) of calcium . The cheese produced by coagulation of milk protein casein using rennet enzyme. Cow, buffalo, goats and sheep milk are used to make cheese. Milk has two main parts (water and the solids). Whey is the correct name for the liquid. Curds is the correct name for the solids. During cheese making, the bacterial enzymes or rennet are used to make acidification of milk. It causes casein become coagulate and separate whey and curds. The curd called as “Curdling or Clabbering”. The solid curds are then removed by cheese cloth filtration method and drain the whey portion. Herbs, spices and wood smoke also used as flavoring agents to make cheese. Example Lemon, Annatto seed, Cherry, Peppermint, Ginger, Black peppers, Caraway, Garlic, Chives, Cranberries, Aromatic oils (Clove, Spe...
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