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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.