{"id":1146,"date":"2020-02-15T08:14:14","date_gmt":"2020-02-15T08:14:14","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1146"},"modified":"2020-02-15T08:31:23","modified_gmt":"2020-02-15T08:31:23","slug":"cheese","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-beverage-service-4th-sem\/cheese\/","title":{"rendered":"CHEESE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1146\" class=\"elementor elementor-1146\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-32da7ba elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"32da7ba\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ea4a84c\" data-id=\"ea4a84c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-48393cf elementor-widget elementor-widget-image\" data-id=\"48393cf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"512\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/banner-cheese-and-wine-1024x512.jpg\" class=\"attachment-large size-large wp-image-1152\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/banner-cheese-and-wine-1024x512.jpg 1024w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/banner-cheese-and-wine-300x150.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/banner-cheese-and-wine-768x384.jpg 768w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/banner-cheese-and-wine-1536x768.jpg 1536w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/banner-cheese-and-wine.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-20b59bf elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"20b59bf\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ba454ce\" data-id=\"ba454ce\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-abca1c6 elementor-widget elementor-widget-text-editor\" data-id=\"abca1c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1><span style=\"color: #000000;\"><strong><u>INTRODUCTION<\/u><\/strong><\/span><\/h1><ul><li><span style=\"color: #000000;\">Cheese is made by coagulation or curdling the milk with acid or rennin or both, drawing off the whey and processing the curd.<\/span><\/li><li><span style=\"color: #000000;\">Cheese is one of the by-products of the milk. It is processed form either cream of milk or cream and milk mixed together.<\/span><\/li><\/ul><h3><span style=\"color: #000000;\"><strong><u>TEMPERATURE<\/u><\/strong><\/span><\/h3><ul><li><span style=\"color: #000000;\">It is very valuable food. It should not be over-cooked. It should always be combined with starchy foods, this aids the digestion. Low temperature and short cooking is recommended.<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><u>MAIN CHEESE<\/u><\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">Some cheeses are flavored with herbs or spices.<\/span><\/li><li><span style=\"color: #000000;\">There are four main types of cheeses used in the kitchen:-<\/span><\/li><\/ul><ol><li><span style=\"color: #000000;\">Parmesan (Italy)<\/span><\/li><li><span style=\"color: #000000;\">Gruyere (Switzerland)<\/span><\/li><li><span style=\"color: #000000;\">Cheddar (England)<\/span><\/li><li><span style=\"color: #000000;\">Amul (India)<\/span><\/li><\/ol><h2><span style=\"color: #000000;\"><strong><u>STORING<\/u><\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">Keep in cool and dark place.<\/span><\/li><li><span style=\"color: #000000;\">Wrapped in grease proof paper to prevent the drying.<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><u>PRECAUTIONS<\/u><\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">Storing away from foods otherwise it will absorb flavor of vegetables.<\/span><\/li><li><span style=\"color: #000000;\">If, it is kept at too cold temperature, it will dehydrate and if put in a warm place it will sweat.<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><u>MANUFACTURING PROCESS OF CHEESE<\/u><\/strong><\/span><\/h2><p><span style=\"color: #000000;\"><strong><u>RIPENING OF MILK:-<\/u><\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Starter (lactic acid producing bacteria) added to the milk.<\/span><\/li><li><span style=\"color: #000000;\">Animal\u2019s afternoon milk mixed with equal qty of fresh morning milk.<\/span><\/li><li><span style=\"color: #000000;\">Milk left overnight \u2013 starter develops.<\/span><\/li><li><span style=\"color: #000000;\">Temperature of milk is controlled at 30 <sup>0<\/sup>C.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong><u>RENNETING<\/u><\/strong>:- two sources of rennet enzymes:-<\/span><\/p><ul><li><span style=\"color: #000000;\"><strong>An enzyme <\/strong>which acts on protein and causes it to coagulate.\u00a0 There are two sources of rennet enzyme.\u00a0 Animal rennet is an enzyme which is extracted from the fourth stomach of calves and vegetable based rennet.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Vegetable based<\/strong> rennet contains no animal products and has the same coagulating ability as animal rennet when used in milk that has been ripened (acidified) by cheese starter bacteria.\u00a0 This rennet is available in tablet and liquid form.\u00a0 Rennet must be diluted with distilled water prior to adding to milk.\u00a0 Rennet must be refrigerated.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong><u>SAPARATION OF MILK<\/u><\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Whey (liquid part) is separated from curd by:-<\/span><\/li><li><span style=\"color: #000000;\">Wire cutters-soft cheese<\/span><\/li><li><span style=\"color: #000000;\">Cheddaring-English (hard) cheese<\/span><\/li><li><span style=\"color: #000000;\">Cooking curd-Parmesan cheese<\/span><\/li><\/ul><p><strong style=\"color: #000000;\"><u>SALTING, COLORING AND MOULDING<\/u><\/strong><\/p><ul><li><span style=\"color: #000000;\">2% Salt is added.<\/span><\/li><li><span style=\"color: #000000;\">Annatto (wild berry which gives yellow color) is added.<\/span><\/li><li><span style=\"color: #000000;\">Moulding in different iron moulds-young\/green\/cottage cheese.<\/span><\/li><li><span style=\"color: #000000;\">Note- hydraulic pressure can be applied after moulding to remove the remaining whey.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong><u>MATURING OR RIPENING<\/u><\/strong><\/span><\/p><ul><li style=\"list-style-type: none;\"><ul><li><span style=\"color: #000000;\">Temp. Controlled at 14<sup>0<\/sup>C.<\/span><\/li><li><span style=\"color: #000000;\">Moulded curd is covered with cheese cloth.<\/span><\/li><li><span style=\"color: #000000;\">Mold grows on cheese cloth and gives color and flavor.<\/span><\/li><\/ul><\/li><\/ul><ul><li><span style=\"color: #000000;\">Molds penicillium glaucum (white) and penicillium roqreforti (blue).<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><u>CLASSIFICATION:-<\/u><\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">COUNTRY\/ORIGIN- cheddar, gorgonzola<\/span><\/li><li><span style=\"color: #000000;\">METHOD OF MANUFACTURING- ripened, unripened<\/span><\/li><li><span style=\"color: #000000;\">TEXTURE-hard, semi-hard, soft.<\/span><\/li><li><span style=\"color: #000000;\">COLOR OR ODOUR<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><u>COMPOSITION:<\/u><\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">Protein content \u2013 20%-25%<\/span><\/li><li><span style=\"color: #000000;\">Fat content- 30-35%<\/span><\/li><li><span style=\"color: #000000;\">Moisture\/water- 30-35%<\/span><\/li><li><span style=\"color: #000000;\">Calcium, phosphorous and vitamins.<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><u>USES<\/u><\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">Accompaniments<\/span><\/li><li><span style=\"color: #000000;\">Cooking of farinaceous dishes etc.<\/span><\/li><li><span style=\"color: #000000;\">As a cheese course.<\/span><\/li><li><span style=\"color: #000000;\">In a cold buffet as cheese platter (6 verities)<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><u>TYPES OF CHEESE<\/u><\/strong><\/span><\/h2><p><span style=\"color: #000000;\">There are two ways to classify the cheese. The first way is:-<\/span><\/p><ol><li><span style=\"color: #000000;\">fresh<\/span><\/li><li><span style=\"color: #000000;\">soft<\/span><\/li><li><span style=\"color: #000000;\">semi-hard<\/span><\/li><li><span style=\"color: #000000;\">hard<\/span><\/li><li><span style=\"color: #000000;\">blue<\/span><\/li><\/ol><p><span style=\"color: #000000;\">the other way is:-<\/span><\/p><ol><li><span style=\"color: #000000;\">Soft white cheese<\/span><\/li><li><span style=\"color: #000000;\">Bloomy rind cheese<\/span><\/li><li><span style=\"color: #000000;\">Washed rind cheese<\/span><\/li><li><span style=\"color: #000000;\">Pressed, uncooked<\/span><\/li><li><span style=\"color: #000000;\">Pressed, cooked (hard)<\/span><\/li><li><span style=\"color: #000000;\">Blue cheese<\/span><\/li><li><span style=\"color: #000000;\">Natural rind cheese<\/span><\/li><li><span style=\"color: #000000;\">Processed cheese<\/span><\/li><\/ol><p><span style=\"color: #000000;\"><strong><u>SOFT WHITE CHEESE<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\">It is neither fermented nor matured. It is creamy and smooth, based on cow\u2019s milk. Skimmed or unskimmed, sometimes enriched with cream.<\/span><\/p><p><span style=\"color: #000000;\"><strong><u>BLOOMY RIND CHEESE<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\">It is neither pressed nor cooked. Salty in taste.<\/span><\/p><p><span style=\"color: #000000;\"><strong><u>WASHED RIND CHEESE<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\">It is a raw or pasteurized milk cheese, come from north of france, the maturation period is 2-6 months, Then washed in slightly salted brine. Spicy in taste and aroma.<\/span><\/p><p><span style=\"color: #000000;\"><strong><u>PRESSED, UNCOOKED<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\">The raw milk is heated at 36 0 C and coagulated at a slightly lower temp, curds are fragmented into particles the size of the rice grains and pressed through cloths to extract the whey. The maturation period 2-3 months, the rind is brushed to obtain a regular patina and prevent humidity.<\/span><\/p><p><span style=\"color: #000000;\"><strong><u>PRESSED, COOKED<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\">It is hard pressed, cooked cheese, made by using evening milk left to stand overnight and skimmed. Mixed with the next morning milk. The maturation takes place in a cool humid cellar and lasts four to ten months, during the cheese is washed in al low salt brine and scrapped.<\/span><\/p><p><span style=\"color: #000000;\"><strong><u>BLUE CHEESE<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\">Blue mould is a strain of penicillium that is added to the milk before rennet is added either in liquid or powder form, most blue cheese are mostly wrapped in foil to prevent them from drying out, neither pressed nor cooked.<\/span><\/p><p><span style=\"color: #000000;\"><strong><u>NATURAL RIND CHEESE<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\">Goat\u2019s and sheep\u2019s cheese, they have a slightly wrinkled, cream colored rind, at the same time they dry out, the wrinkles become more pronounced and character\u00a0 and\u00a0 flavor increases. Taste is fresh, almost fruity with undertones of goat, to mature, cheese must be kept dry.<\/span><\/p><p><span style=\"color: #000000;\"><strong><u>PROCESSED CHEESE<\/u><\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>Processed cheese<\/strong>, <strong>process cheese<\/strong>, or <strong>prepared cheese<\/strong> is a food product made from regular <a style=\"color: #000000;\" href=\"http:\/\/en.wikipedia.org\/wiki\/Cheese\">cheese<\/a> and sometimes other <a style=\"color: #000000;\" href=\"http:\/\/en.wikipedia.org\/wiki\/Fermentation_%28food%29\">unfermented<\/a> dairy ingredients, plus <a style=\"color: #000000;\" href=\"http:\/\/en.wikipedia.org\/wiki\/Emulsifier\">emulsifiers<\/a>, extra <a style=\"color: #000000;\" href=\"http:\/\/en.wikipedia.org\/wiki\/Edible_salt\">salt<\/a>, <a style=\"color: #000000;\" href=\"http:\/\/en.wikipedia.org\/wiki\/Food_coloring\">food colorings<\/a> and\/or <a style=\"color: #000000;\" href=\"http:\/\/en.wikipedia.org\/wiki\/Whey\">whey<\/a>. Many flavors, colors, and textures of processed cheese exist.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>INTRODUCTION Cheese is made by coagulation or curdling the milk with acid or rennin or both, drawing off the whey and processing the curd. Cheese is one of the by-products of the milk. It is processed form either cream of milk or cream and milk mixed together. TEMPERATURE It is very valuable food. It should [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":368,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1146","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CHEESE - IHMNOTESSITE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-beverage-service-4th-sem\/cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CHEESE - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"INTRODUCTION Cheese is made by coagulation or curdling the milk with acid or rennin or both, drawing off the whey and processing the curd. Cheese is one of the by-products of the milk. It is processed form either cream of milk or cream and milk mixed together. TEMPERATURE It is very valuable food. 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