Kepoin Pabrik Pembuatan Keju Kanada | SI UNYIL (12/05/20)

Summary

This video takes viewers on a journey through the fascinating process of cheese-making, highlighting its nutritional benefits and the different varieties produced in Canada. It covers the use of high-quality cow and goat milk, the fermentation process with beneficial bacteria, and the essential steps to produce cheese with unique textures. The script explains the science behind fermentation, the importance of salt as a preservative and flavor enhancer, and how different storage times impact the cheese's taste and aroma. From soft cheeses requiring a few weeks to hard cheeses maturing over years, the video showcases the craftsmanship behind every cheese wheel.

Takeaways

• 😀 Cheese is a popular dairy product known for its calcium content, which is essential for the body.
• 😀 Cheese contains sodium, magnesium, and phosphorus, which help maintain proper electrolyte balance.
• 😀 Every country has different recipes and customs when it comes to enjoying cheese, with 33 varieties available in Canada alone.
• 😀 In Canada, 20,000 liters of high-quality cow's milk are produced every day for cheese-making.
• 😀 Goat milk is also used for cheese production, but it is less common compared to cow's milk cheese.
• 😀 The fermentation process, where milk is mixed with bacteria and enzymes, helps preserve milk and enhance flavor.
• 😀 The fermentation process also kills harmful bacteria and increases the shelf life of milk.
• 😀 Cheese curds form as milk is fermented, with a significant role played by the transformation of lactose into lactic acid.
• 😀 Traditional methods of mixing milk are still used in cheese production to create softer textures.
• 😀 The texture of cheese depends on its water content, with soft cheeses containing about 50% water.
• 😀 The cheese-making process includes salting the cheese, which preserves it and enhances its flavor and aroma.

Q & A

What are the key nutrients found in cheese?

Cheese contains calcium, sodium, magnesium, and phosphorus, which are essential for producing electrolytes and maintaining hydration in the body.

How much milk is produced daily for cheese making in Canada?

In Canada, 20,000 liters of milk are produced daily for cheese production.

What types of milk are used in cheese production?

Cheese production uses both cow's milk and goat's milk, although goat's milk is less commonly used due to fewer consumers preferring it.

Why is fermentation important in the cheese-making process?

Fermentation helps to acidify the milk, turning lactose into lactic acid, which forms the curds. It also helps kill harmful bacteria, improving the milk's shelf life.

How is cheese traditionally mixed during the production process?

Some cheese makers still use traditional hand-mixing methods to produce a softer texture, while machines are typically used for the fermentation process.

How does the water content in cheese affect its texture?

The texture of cheese depends on its water content. Softer cheeses typically contain around 50% water, which influences their texture.

What is the typical process for making Cheddar cheese?

Cheddar cheese, which originates from England, is made by pressing curds into a mold. It is a dense cheese, often used in cooking, and is produced in large quantities.

How does the pressing machine help in cheese production?

The pressing machine helps to shape the curds into cheese blocks by applying pressure, ensuring the cheese maintains its form. It also helps remove excess whey.

What role does salt play in cheese making?

Salt is used in cheese making as both a preservative and a flavor enhancer. It also contributes to the cheese's aroma and prevents the cheese from drying out.

How long does cheese need to ferment, and how does storage affect its flavor?

Soft cheeses require about four weeks to ferment, while hard cheeses may take 2 to 3 years. Longer storage times result in a stronger and more developed flavor due to fermentation.