Just as in canning, preservation and bread making, cleanliness is important in cheese making. The cheese making process will provide an ideal environment for friendly bacteria to ripen your milk; Make sure your environment is clean, which will help cultivate and maintain strong, happy and healthy without having to compete with harmful bacteria.
The first step in cheese making is to clean and disinfect the equipment and surfaces. In order to facilitate the disinfection of the equipment, please fill the cheese pot with water, put any suitable thermal safety diving equipment, and put the top on the pot to make the water boil and keep boiling for at least 15 minutes. Pliers can be sued for removing items from your pot, or you can pour the pot into a sterile filter placed in the sink. Make sure there is a sterile surface on which to place your equipment.
To disinfect surfaces and all other equipment, mix two tablespoons of household bleach solution per gallon of water. Wipe the surface with a clean cloth and solution. Immerse the equipment that cannot be sterilized into the pot and then wash it thoroughly. Note: Direct contact with bleach may damage the growth of cheese making bacteria and may kill rennet. Once you have finished cheese making, it is a good idea to thoroughly clean all the equipment and disinfect it again before storing it.
Cheese is a widely consumed dairy product. Its history can be traced back to the early 8000 BC, and it is still an important part of modern food. With the increasing demand of consumers for personal taste, the food industry has witnessed various changes in cheese manufacturing. Cheese is an acidic dairy product because its production includes milk acidification and the addition of enzymes, which are responsible for milk coagulation. The received solid curd is then further treated, such as removing liquid whey, and molded to obtain the desired shape. If there is no additive except coagulant in the process of cheese production, it is natural cheese. Natural cheese is processed from unfermented dairy products, flavorings, colorants and other stable and emulsified ingredients. It is processed or prepared cheese.
Cheese is divided into different groups according to texture, preparation method, fermentation period, aging and other parameters. Generally, it can be divided into-
Natural Cheese - Cheese is naturally present and has no additives except coagulants.
Cooked pressed cheese - A group of hard and semi hard cheeses. They are made by high-temperature lactic acid fermentation, so they are named cooked. The temperature given exceeds 45 ° C
Stretched curd cheese - The hot curd is mechanically stretched to obtain different textures and desired cheese shapes.
Processed Cheese - Natural cheese is processed to obtain additional flavor, color, and texture. It was invented in Switzerland in the early 19th century.
Hard Cheese - These cheeses have a longer aging time, lower moisture content, and a harder texture.