University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

117

Pages:

2
Author:

Amal J.

Cheese+chere - Consolidated Good of milk solids in which milk fat isentrapped by coagulated casein. Unlike formented milks, thephysical characteristics of chere are for removed from thoseof milk./IThis is because protein coagulation proceeds to a greater extentas a result of the use of proteolytic enzymes and muth of thewater content of the milk- separates and is removed in theform of wheyTypically the yield of chesse from milk is of the Order of 10%Chase VarietiesMoisture content50-80% (suft cheeses).UnipenedCottage, Quark,Cream, MozzarellaRipenedCamembert, Brie, Neufchatel (as made inFrance), Caciotta cookedSalt -cured or pickledFeta. Doniati3 locate2 propionate + Acetate + wit H2O 37-50% Semi Soft cheeses - Ripened principally by internal mouldgrowth.Roquefort (milk from sheep), Stilton,Gorgonzola, Danish blue.Ripened by bacteria and surface milro-organismLinburger, Brick , Trappist, Port SalutRipened primarily by bacteria Bel paesa,pasta Filata provolone / Brick Gouda,Edam.witsdunsi at notL39% Hard cheeses - -Without eyes, ripened by bacteria cheddar,caciocavallo with eyes ripened by bouteraemmental Gruyero.L 34% Very hard heres - Asiago old , Parmeran , ,Romano, GranaYoghwort ProductionJMade from milk ,Skimmed milk / furtified milk usually from cowsbut some times from other animals such as goats/sheep.tThe heat - treated milk is woled to the fermentation temperatureof 40-43°c which is a compromise b/w the optima of the twostarter delhi organisms Streptowner thermophilus (39°C) and Lactobailler