Question

7. Describe why CaCl2 is added to milk? 8. What is meant by GMO cheese? 9. Define Four Quality Control Measurements (or methods used) of Cheese Production 10.Draw a process flow diagram for cheese production, labeling inputs, majon processes, and outputs.

Answer 1

Answer)

7) During cheese production processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties. calcium chloride(CaCl₂) is to be added to the milk during the process of cheese preparation in order to enhance the calcium level of the milk. Adding Calcium Chloride to the milk brings the calcium content back and will result in a firmer curd, that you will find much easier to work for the production of cheese.

8) GMO Cheese are cheese made of genetically modified Rennin substitute. GMO rennin is cloned from the actual rennin extracted from a dead calves stomach.

9) Quality control measurements or methods in cheese production

• testing quality of milk

such as test the milk for the milk solids component, how much water content, cleanliness test, which is basically running milk through a filter to see how clean it is.

• milk pH test.

relation with the milk, adding the starter bacteria to the milk in order to conform acidity is actually taking place, so traditionally, they check the color change at the end i.e. bacteria have grown.

• food safety: personal hygiene:

Personal hygiene is another key factor, such as wearing hairnets to prevent your hair falling in. It’s important that your hands are clean and also the clothing should be in white color.

• food safety: sterilizing equipment.

All the tools are to be cleaned and sterilized before and after the day’s end. So right from the beginning of the day, the equipment is put through just an 80 degree hot water wash.

10)

CHEESE PRODUCTION RAW MILK Most Cheese making PASTEURIZATION AND Traditional Cheeze Making STANDARDIZATION FILTRATION FERMENTING MICROORGANISMS RENNET (Enzyme) Inoculation COAGULATION (CURDLING Curds and Whey WTTING STIRRING AND COOKING draining of Whey CURDS RIPENED CHEESE MINING Salting Pouring into molds — pressing — RIPENING Conttage and Cream cheese draining of additional Whey FRESH CHEESE FRESH CHEESE O