How CHEESE Is Made - Modern Cheese Factory

Summary

This video explores the intricate process of cheese production in factories, blending traditional craftsmanship with modern technology. It covers the journey from milk reception to the final cheese product, including pasteurization, the addition of starter cultures, coagulation, curd cutting, and pressing. It also touches on the maturation phase where cheese develops its distinct flavor and texture. The video highlights the importance of each step, from milk selection to aging, in crafting the diverse varieties of cheese enjoyed worldwide, while also emphasizing the use of whey in various products.

Takeaways

• 😀 The cheese-making process begins with receiving fresh milk from various animals such as cows, goats, or sheep.
• 😀 Milk quality is tested upon arrival at the factory to ensure it meets specific requirements for the type of cheese being made.
• 😀 Different types of cheese use whole milk or skim milk, with the cream being separated through centrifugation for skim milk cheeses.
• 😀 Pasteurization is a crucial step where milk is heated to kill harmful bacteria, ensuring safety and quality.
• 😀 Starter cultures, a mixture of beneficial bacteria, are added to ferment the milk, converting lactose into lactic acid and starting the coagulation process.
• 😀 Renin, an enzyme, is added to cause milk curdling, separating the solid curds from the liquid whey.
• 😀 The size of the curds varies based on the cheese being made, with cheddar curds being larger than mozzarella curds.
• 😀 Curds are cooked to specific temperatures to expel whey and develop the desired texture.
• 😀 Pressing and draining the curds further removes excess whey, shaping the cheese and contributing to its unique texture and flavor.
• 😀 The cheese is then salted or brined to enhance flavor and preserve it. The duration of brining influences the final taste.
• 😀 Cheese undergoes aging in controlled environments to develop distinctive flavors, textures, and aromas, with longer aging leading to sharper, more complex flavors.
• 😀 Whey, the byproduct of cheese production, is not wasted and is used to make various products like whey protein powder, Rota cheese, and even bioplastics.

Q & A

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

The first step in the cheese-making process is to receive the milk, which is the primary ingredient. The milk is tested for quality to ensure it meets the specific requirements for the cheese being made.

How is milk prepared before cheese-making begins?

Before cheese-making begins, milk is heated to a specific temperature and, in some cases, skimmed to remove cream. Skimmed milk is used for cheeses like mozzarella and ricotta, while whole milk is used for cheeses like cheddar and Swiss.

What is pasteurization and why is it important in cheese production?

Pasteurization is the process of heating milk to a high temperature to kill harmful bacteria, ensuring the safety and quality of the milk before it is used to make cheese.

What role do starter cultures play in cheese-making?

Starter cultures consist of beneficial bacteria that ferment the milk, converting lactose into lactic acid. This process helps initiate coagulation, the next step in cheese-making.

What is the function of rennet in cheese production?

Rennet is an enzyme added to the milk after the starter cultures have worked. It causes the milk to curdle, separating the curds (solid) from the whey (liquid), which is a critical step in forming cheese.

Why are the curds cut into smaller pieces during cheese-making?

The curds are cut into smaller pieces to help expel whey and further develop the texture of the cheese. The size of the curds will vary depending on the type of cheese being made.

What happens during the pressing and draining phase of cheese production?

During the pressing and draining phase, excess whey is expelled from the curds, helping the cheese to develop its desired texture and flavor. The curds are then pressed into molds to form the final shape of the cheese.

How does aging affect the flavor and texture of cheese?

Aging allows the cheese to develop its distinctive flavors, textures, and aromas. Longer aging periods typically result in sharper and more complex flavors, while shorter aging periods yield milder cheeses.

What is the role of salt brining in cheese-making?

Salt brining is a process where cheese is submerged in a saltwater solution, which enhances the flavor and aids in preservation. The duration of brining affects the final taste and salt content of the cheese.

What happens to the whey after the cheese is made?

The whey, which is a byproduct of the cheese-making process, is not discarded. It is nutrient-rich and can be used to produce products like whey protein powder, Rota cheese, baked goods, and even bioplastics.