Submitted To: Dr.

Wahab Ali khan

Submitted by : M.Waqar Raza
Roll No : 17-uglc-667
Topic : Classification of cheese and its
properties

Content:
 Abstract
 History
 Definition
 Production steps
 Composition
 Value in Diet
 Classification
 Conclusion
 Reference

Classification of cheese
Abstract:
Cheese is a dairy product derived from milk that is produced in a
wide range of flavour, texture,and forms by coagulation of milk protein casein.During
production the milk is usually acidified and adding the enzyme of rennet causes coagulation.The
solid are separated and pressed into final form.some cheeses have molds on the rind the outer
layer or throught.Most cheeses melt at cooking temperature.Over thousands types of cheeses
exist and currently produced in various countries.Their styles,texture,and flavours depends
upon on the origin of milk.Wheather they have been pasturize the butter fat content ,the
bacteria,mold and how long they have aged for.Herbs,spices,wood smoke may used as
flavouring agent.The yellow to red colour of many cheeses is produced by adding annatto.Other
ingredient may be added to some cheeses such as black pepper,garlic.For a few cheeses the
milk is curdled by adding acid ,vinegar,such as lemon.Most cheeses are acidified to a lesser
dgree by bacteria which milk sugar into lactic acid the addition of rennet complete
curdling.Cheese is valued for its portability long life,high content of fat,protein,calcium.Cheese
is more compact and longer shelf life then milk.Hard cheese is more longer then soft
cheese.Cheese is everywhere.There theory that can make just about anything from sandwiches
and humburgers to pasta and salad.American consumed 31.4 pond of cheese per person.The
Greek consume 58.7 ponds per person.Cheese is making art and science.

History:
 Cheese were enjoyed by the ancient Sumerians as early as 3000 B
 Records of cheese have been in ancient Egyptian tombs as early as 2300 B.C.E.
 The Roman were the first yo mass produce cheese to be carried on long journey.
 In 1851 the 1st real cheese factory in America was established in Rome,New york.
 In 1990 cheese makers in california were producing soft ripened,soft,wash rind cheese.
 In 1990 over 8 billion pounds of cheese and cheese related products were produced in
USA.

Cheese:
Cheese is concentrated dairy item made from milk may categorized as the
fresh or matured product in other word is the major milk protein.Thousands of varieties of
cheese have evolved that are characteristics of various regions of world.

Production of cheese:
  Milk and its pretreatment, including Homogenizing pasteurizing,reheating
 Acidification of milk to change ph level
 Coagulation the milk to create curd
 Separating the curd,whey
 Salting the curd
 Cutting,shaping,molding
 Ripening
 Packaging
The first step to making cheese is acidification culture is added into milk that will change lactose
in lactic acid.This change acidity level of milk.Coagulation is the process of transform the liquid
into semisolid.As the milk solidifies it forms the curd and whey is liquid.salting is added for
flavour.It also act preservative so the cheese do not spoil during long month.The cheese is put
into basket to form into specific shape the cheese also pressed with weight expressed
remaining liquid.After this process the cheese packad in proper shape

Composition of cheese:
 Fat ( 33%)
 Protein ( 27%)
 Carbohydrate ( 0%)
 Vitamins ( 1%,A or B)
 Mineral ( 4%, calcium)
 Water ( 35%)

Value in diet:
 Important for growth
 Lots of varrieties
 Versatile
 Easily packed
 Cheap
 Little preparation
 High in fat
 Hard to digest

Classification of cheese:
 Soft Cheese
 Hard cheese
 Semi hard cheese
 Processed cheese
Soft cheese:
Soft cheese is a lot of moisture and texture is so soft that is usually
spreadable.Soft cheese are more like to deteriorate by separation that can be affected by
yeast,bacteria.Soft cheeses are ripened for relatively short period of time before being drained
and turned into molds without being pressed or cooked.They have a moisture content 50% to
60% and their fat content represents we 20% to 26% of cheese weight.

1. Cottage cheese: is a fresh cheese curd product with mild flavour.It is not aged.It is
made by draining the cheese.
2. Cream cheese: is usually mild tasting and made from milk and cream.Milk fat is 33%
and moisture is 55%.Cream cheese is more comparable in taste,texture then brie
cheese.
3. Brie cheese: is soft cow milk cheese named after brie.It is pale in colour with slight
gryish tinge under so rind of white mould.

Properties:
 Soft cheese is smooth texture.
 No heating and pressing.
 50-80% moisture content.
 Spread on bread and crackers usually not for cooking.
 It melts Quickly.
 In mouth,it feels like cream.

Semi Hard cheese:

Typically semi hard cheese are aged anywhere between
one and six months depending on type.The process making semi hard cheese is by pressing the
curds to remove most of the moisture from whey, rendering then solid.Semi hard cheese is firm
not hard through they are produced in a similar way.Semi hard cheese is salted in brine bath
and salt is allowed to penetrate the cheese via brine.Semi hard cheese are generally packed
into moulds under more pressure and aged for a longer time then soft cheese.

1. Cabrales: Blue veined cheese,made from blend of raw cows and gost milk.
2. Fontina:. Has a dark gold,crusty rind and pale gold,dense interior has few small
holea;nutty and rich flavour.
3. Gorgonzola:It made from cow milk.Italian blue veined cheese creamier then other
blue cheese.
 4. Gouda: This Dutch cheese is yellow with few small holes and a mild buttery
flavour.48% dry matter is present.
5. Edam: is a yellow semi hard cheese with 40% dry matter.It made from cow milk and
widely used for preparing many dishes, sandwiches.It very good melting characteristics.

Properties:
 Buttery types have a sliceable texture.
 Moisture content 40-50%.
 Flavour range for mild to Funky.
 It stored for long time.
 Crunchy texture.

Hard cheese:
Hard cheese is a longer aged cheese and have lower moisture
content.They are dry and often crumbly and many of them can be enjoyed by themselves
firmer in texture and shsrper in taste.It also keeps very well due to its lack of moisture,the more
flavour and characteristic it develop.To make hard cheese the curd is cut very finely and then
cooked at high temperature.Aged hard cheese can become slightly gritty with tiny white crystal
appearing over time.These are calcium lactate crystal which have zingy flavour and often a sign
of well matured cheese.

1. Pecorino: In Australia is usually made from cow milk and produced in wheels
weighing a minimum 5 kg.It takes place upto 6 month to mature become more robust
with age and lipase enzyme added to provide piquant flavour.It taste slightly sweet and
salty.It should have hard granular texture have no visible cracks.It stored in refrigerator.
2. Permesa: It stored for a minimum 18 month prior to grading.It produced in large
wheels and well aged.It has shiney,oiled,grainy and often crunchy texture.It taste sweet
and fruity.It stored in refrigerator.
3. Pepato: It should be hard granular texture and have a cracks.It can be wrapped in
foil.It stored upto 12 month.It should piquant flavour.
4. Romano: is a popular cheese made with cow milk usually in 5 kg wheel.It is hard
grainy cheese with patterned hard rind.It has strong flavour when fully matured but it
not sharp.It stored for 12 months.

Properties:
  In hard cheese most of protein,fat,calcium,mierals,vitamin A,B2,B12.
 Very little lactose content.
 Moisture content 35-40%.
 3-12 months.

Processed Cheese:
Processed cheese is a food product made from cheese
and other unfermented dairy ingredients mixed with emulsifier.Additional ingredients such as
oil,salt,Food colour,sugar, vegetable.As result many flavour, colours,texture of processed
cheese exist.Its invention is walter Gerber in Switzerland in 1911.Processed cheese is a real
cheese cut with other non cheese ingredients.Its cheaper for producer,the seller,the
consumer.Its about money and time.Processed Cheese can be amazing and their times when
nothing will do.Because of production process,real cheese holds flavour possibilities that
processed cheese will never able to replicate not exceed.Moisture content is 44% and fat
contet not less then 23%.

1. Spread cheese: is a soft spreadable cheese or processed cheese product.various

ingredients are used such as multiple cheese,Fat,vitamin, minerals many type of cheese.
2. Triangle cheese: Delicious,creamy,mild cheese spread.Good source of calcium and
protein.No artificial flavour,colour, preservative added.suitable for vegetarians and
during pregnancy.
3. Foil cheese wrapped: The white craft paper is wax coated bonded to a foil.The
foil lyer allow very little air exchange that prevents the blue mold from growing a thick
layer over the surface of cheese and affecting colour.

Conclusions:
Cheese is a fermented milk product made from curds produced
when water is removed from milk and it coagulates.It can be made from varriety of milk such
as cow, bufflo, goat,sheep.Lactic acid bacteria and othe microorganism are needed to cause the
souring of milk and to give it taste,texture,flavour. Cheese is very delightful food which
contributes varriety and interest to our diet.It has important source of nutrients.In many
countries, Government pay several hundreds dollar per pound for imported cheese.It widely
used as staple food in all over the world.It purely product of microbial fermentation .Flavour
and Aroma depends upon the microorganism being used.It is delicious food.It used as a staple
food in many countries.Production of cheese depends ipon the moisture conten.If moisture
content is low produced hard cheese and moisture content is high produced soft cheese.It
spread on the cake, sandwiches,pizza,burger.Milk is the main ingredients in cheese making.soft
cheese store for a short time and hard cheese store for a long time.Cheese has a longer shelf
life then milk.Cheese is a high content of fat,protein,mierals,vitamin.

Reference:
 Dairy processing book chapter # 14
 https://en.m.wikipedia.org/wiki/Cheese
 https://www.dairy.com.au/products/cheese/hard-cheese
 https://www.sciencedirect.com/topics/food-science/soft-
cheesehttps://www.bonappetit.com/story/what-is-processed-cheese