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Summary

This video explains the process of cheese making, beginning with the heating of fresh cow's milk at 70°C for 16 seconds before cooling it to 37°C. Three types of bacteria, including Lactobacillus, are added to start the coagulation process, turning the milk into curds. Rennet enzyme is then introduced to speed up coagulation, followed by the removal of excess liquid. The curd is then shaped into cheese. The video also explains how cheese develops holes through bacterial activity, where Lactobacillus produces lactic acid that is consumed by Propionibacterium, releasing carbon dioxide and forming bubbles inside the cheese.

Takeaways

• 😀 Fresh cow milk is heated to 70°C for 16 seconds and then cooled to 37°C before adding bacteria.
• 😀 Three types of bacteria are used in the cheese-making process: Streptococcus, Lactobacillus, and Propionibacterium.
• 😀 The bacteria convert sugars into lactic acid to start the coagulation process of milk.
• 😀 Coagulation results in the formation of solid curds from the milk, as seen in the white mass.
• 😀 Rennet enzyme is added to speed up the coagulation process.
• 😀 After coagulation, the liquid whey is separated, leaving only the solid curds.
• 😀 The cheese curds are then shaped into molds based on desired forms.
• 😀 The holes in cheese are caused by a specific bacterial interaction during fermentation.
• 😀 Lactic acid produced by Lactobacillus and Streptococcus is consumed by Propionibacterium.
• 😀 The consumption of lactic acid by Propionibacterium produces carbon dioxide, which creates bubbles in the cheese.
• 😀 The carbon dioxide bubbles cause the fermentation process, leading to the formation of holes in the cheese.

Q & A

What is the first step in the cheese-making process?

The first step is to heat fresh cow's milk to 70°C for 16 seconds before cooling it down to 37°C.

Why is the temperature of the milk important in the cheese-making process?

The temperature is important because it ensures the milk reaches the right conditions for adding bacteria and enzymes, which are crucial for the coagulation process.

What types of bacteria are used in the cheese-making process?

Three types of bacteria are used: Streptococcus, Lactobacillus, and Propionibacterium.

What is the role of the Lactobacillus bacteria in cheese-making?

Lactobacillus bacteria convert sugars into lactic acid, which starts the coagulation process of the milk.

What happens during the coagulation process?

During coagulation, the milk proteins clump together, forming solid curds, which can be seen as white clumps.

What is the purpose of adding rennet to the milk?

Rennet is added to speed up the coagulation process, helping to solidify the milk more quickly.

What happens to the liquid produced during coagulation?

The liquid produced, called whey, is removed, leaving only the solid curds behind.

How is the cheese shaped after the coagulation process?

After the curds are separated from the whey, they are pressed into molds to shape the cheese.

What causes cheese to have holes?

The holes in cheese are caused by carbon dioxide produced by the bacteria during fermentation. Propionibacterium consumes lactic acid and releases carbon dioxide, creating bubbles in the cheese.

How does the fermentation process affect the texture of the cheese?

The fermentation process, driven by the action of bacteria, creates gas bubbles within the cheese, which results in the formation of holes and contributes to the cheese's texture and flavor.