cheeses are dairy products, highly prized because they are a rich source of protein and calcium, for their excellent flavor and palatability. The cheeses can be made from the milk of most mammals.
cheeses obtained by coagulation of milk casein due to the action of renin is an enzyme found in the stomachs of lactating ruminants. This enzyme is commercially known as rennet and has the ability to transform the lactose in milk into lactic acid. This transformation acidified milk and causes clotting mentioned above. There
many types of cheeses derived from the technique of preparation and consumption vary with geographic and economic historical factors. also other types of cheeses are made with the addition of acids can be citric or lactic acid of natural or chemical origin.
RAW MATERIAL AND SUPPLIES:
- Milk: Use fresh cow milk, pasteurized skim or whole may be.
- Rennet: commercial enzyme is used as a biological catalyst that converts lactose into lactic acid, causing coagulation of casein of milk.
- Sal: is used as a flavoring and preservative.
EQUIPMENT AND MATERIALS:
-
Kitchen - Pots
- Strainers
- Knives or stainless steel Lit
- Moulds and Press
- calico fabric
- jug - Tubs and buckets
- Desk
- Wooden pallets
INSTRUMENTS:
- Balance
- Thermometer
PROCEDURE:
RECEIPT OF MILK
Milk recepciona in clean, disinfected drinking water to which was added 5 drops of bleach per liter. Used 5 liters of milk.
FILTERING
milk is strained or filtered using a coarse cotton cloth clean and disinfected to remove foreign particles from the milking and poured into a pot of stainless steel or aluminum.
PASTEURIZATION:
Milk heated to a temperature of 85 ° C for 30 minutes or 5 ° C for 35 - 37 minutes stirring gently to prevent scorching.
TEMPERATURE:
The milk is cooled to room temperature until it reaches 30 ° to 32 ° C which is the optimum operating temperature of rennet enzymes.
addition of rennet and calcium chloride:
commercial rennet is used, the amount used is determined according to the manufacturer. 0.0015% is added, ie 1.5gr/100lt.de milk.
calcium chloride is added una porción de 0.02%, es decir 20gr./100lt. De leche.
* El cuajo se vende en sobre o pastillas. Seguir las indicaciones de cada uno para su adición.
CUAJADO:
La leche se mantiene de 32° a 38°C por un tiempo de 30 a 40 minutos hasta que se forme una buena cuajada.
PRIMER DESUERADO:
Transcurrido el tiempo de reposo se observa que la cuajada se ha precipitado al fondo del recipiente. Luego se separa el suero inclinando suavemente el recipiente.
LAVADO:
Agregamos 2 litros de agua, primero un litro, luego el otro que is indicated as the next step.
SALADO:
salt is added in the proportion of 2%, this is combined with a liter of water remaining from the previous operation and then proceed to pour in the curd, the salt will be based at weight of rennet. STIRRING
and draining FINAL:
The curd is kept at a temperature of 45 ° C for 10 to 15 minutes, then remove the remaining whey.
SHAPING AND PRESSING:
The curds are placed in plastic molds and have drains inside calico cloth. Then press gently at first to drain the excess whey. After the pressure is increased gradually, changing them with other dry cloth until it stops draining the whey. After the operation, the cheese must be weighed to determine its performance.
STORAGE:
cheeses should be stored under refrigeration for 4 to 5 ° C.
QUALITY CONTROL:
quality controls are performed with physical and biological analysis.
The quality of cheese is dependent on the quality of raw materials, processing techniques employed and personal hygiene and utensils used.
Milk is a highly perishable food and is easily contaminated, so it is necessary that the milking and handling dairy products is very careful and hygienic. The milk must come from healthy cows and free of contagious diseases.
Cereals constitute the most important nutrient source for mankind. Are historically associated with the origin of civilization and culture of all peoples. The man could move from nomadic to sedentary when he learned to cultivate cereals and get them an important part of their livelihood. Each culture, each civilization, each geographical area of \u200b\u200bthe planet, consuming a specific type of grain creating a gastronomic culture all around them. Among the Europeans dominate the consumption of wheat, among Americans, corn, and rice is the essential food of the Asian peoples, the sorghum and millet are unique to African communities. cereals are a staple in the diet of different peoples, for its nutritive properties, its moderate cost and its ability to cause immediate satiation. Their preparation and cooking method agribusiness are simple and versatile, from the bread or pizza, even thousands of different candy. Its use is appropriate for any age and condition. In our environment the way of consumption of cereals is very varied, bread, pastries, cakes, pastries, cereal flakes or expanded, but also serve as raw material for alcoholic beverage industry such as beer or whiskey.
The following video is of the "Way to go Discovery Channel, which shows the Production (manufacturing) GRAINS:
Nectar is a product consisting of finely sieved fruit pulp, water, sugar, citric acid, preservative and stabilize yourself. Have an appropriate treatment in airtight containers so as to ensure its preservation. This product is not fermented or carbonated, the minimum percentage of pulp should not be less than 50%.
Raw material and supplies :
- Fruit: must be mature, healthy, fresh, free from physical and biological
- Sugar: refined white preference
- Citric acid: gives the product the proper acidity
- CMC: carboxymethylcellulose prevents the sedimentation of solids and embodies the product
- Potassium sorbate used as a preservative to prevent fermentation and microbiological growth
Equipment and Materials:
- Blender or pulpeadora
- stainless steel pots and aluminum
- industrial kitchen
- stainless steel knife or peeler mechanical
- buckets and trays
- Screens or strainers
- Desk
- Glass Bottles
- Tags
- jug
Instruments - Balance
- Thermometer 0 100 ° C
- Refractometer (Brixometro)
- Peachímetro or potentiometer
- Clock or timer
deal-flow Description:
- raw material reception: after quality control and weight fruit, are disappointed and stored until processing.
- Selection: are discarded and mature green fruit, and those with physical and biological damage.
- Wash: is performed with water, serves to remove foreign individuals attached to the fruit. After washing the fruit is disinfected in a solution of water with 5 drops of bleach per liter.
- peeling and seeding: is performed by placing before or after thermal bleaching. Using mechanical knives or peelers. Peeling can also be a chemist using caustic soda, with superheated steam or hot water. This operation removes the skins and seeds
- Bleaching Thermal is performed by placing fruit in hot water at 85 -90 º C for 3 to 5 minutes. This operation serves to inactivate enzymes that darken the pulp and change the flavor (Ejm. process oxidation in the apple tree is much faster than other fruit.) It also accentuates the natural color of fruits.
* We do not recommend this process for the production of banana nectar. It tends to be cooked in a very short time.
- Octopus: is to reduce the fruit pulp into fine particles. Is done mechanically using pulpeadora or blender
- Refining: consists of passing the pulp through Maya liquefied fine may be plastic, stainless steel and thin coarse cotton cloth.
- Standardized formulation: due to the varied composition of the fruit is not usually possible to identify a predetermined formula. But using the guide below can get nectar fruit of good quality with an average duration of 3 to 6 months, long enough to reach full commercialization.
* Dilution of the pulp with water: it can be a dilution of 1: 3 to 1: 5 (pupa / water) depending on the nature of the fruit
* Regulation of sugar to 9 to 10 ° Brix (9-13% of total weight)
* Regulation of pH by addition of citric acid el pH debe llegar a 3.8-4.0 medido con un peachímetro o con cinta pH. Suele ser el 0.05% del peso total.
* No usar ácido cítrico en maracayá, camu camu, u otra fruta con alto contenido de acidez
* Adición de CMC como estabilizante. De 0.07 a 0.1% del peso total de la dilución dependiendo de la naturaleza de la fruta.
* Adición de sorbato de potasio como preservante, máximo 0.04%
- Tratamiento térmico: la mezcla se calienta a 85º C durante 5 a 10 minutos utilizando una olla de preferencia de acero inoxidable. Esta operación sirve para eliminar la carga microbiana, air and foam that accumulates on the surface of the mixture.
- Filling and : filling on the shelf is made of glass or heat resistant plastic, cleaned and sterilized by steaming or boiling water. The emvase is completely filled when the nectar is at a minimum temperature of 85 º C. quickly closes hermetically. Then the full emvases placed in inverted form for 10 to 15 minutes before being cooled.
- Cooling: reached base product should be cooled quickly by immersion in water at room temperature, in order to avoid nutritional losses, aroma, color, consistency.
- Tagged: is done by hand. The label used to identify the product of similar market. The design must be careful in accordance with rules established to facilitate their sale.
Quality Control:
is performed 48 hours after processing. It verifies the presence of foreign particles, the presence of custard, sedimentation of solids, odor and taste.
* Remember that good manufacturing practices and adequate quality control and ensure prestige to the product sales in the market. Product quality depends on the quality of raw material with which to work.
cheeses are dairy products, highly prized because they are a rich source of protein and calcium, for their excellent flavor and palatability. The cheeses can be made from the milk of most mammals. 
The following video 
