The process of making cheese
Cheese originally made in three stages:
I) Coagulation.
After the fresh milk is heated (pasteurized), and substances which are acidic or certain bacteria culture added. The purpose of this process so that lactose is converted to acid deposition or coagulation to the formation of tofu like curd.
II) Formation and Salting.
Chunks of curd or milk that has been formed during the coagulation process and then compacted in a mold case may require. The next stage is salting. How to dip the curd into the milk salt solution containing 250-350 grams per liter of water. The purpose of this salting, to speed up the drying process, giving the taste, aroma also functions as a preservative for retarding the proliferation microorganism salt.
III) Aging or Fermentation
Cheese maturation process is best done in a dry area with temperatures between 0 C-32 C. the maturation process is dependent on the type of cheese desired. For a soft cheese requires a period of incubation in 4 weeks, but for hard cheese requires a period of 2-3 years. During this fermentation process, the contents of the taste and texture of the cheese will be formed
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