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Improved Cheese Preparation Technology




  • A_Nicely_Prepared_Cottage_Cheese_SamplePaneer is an indigenous version of cheese.  There are over 500 established varieties of cheese world over. As a delicacy, it is also gaining popularity in Pakistan where white cheese and cottage cheese are popular varieties. The indigenous methods of cheese preparation lack consistency and the product has limited shelf-life. The improved cheese preparation technology should impart better texture and longer product shelf-life without chemical preservatives, when adopted by small-scale milk processors particularly at cottage level.  With these objectives in mind, research was carried out to improve white and cottage cheese. The improved methodology of white cheese and cottage cheese are:

    Paneer is an indigenous version of cheese.  There are over 500 established varieties of cheese world over. As a delicacy, it is also gaining popularity in Pakistan where white cheese and cottage cheese are popular varieties. The indigenous methods of cheese preparation lack consistency and the product has limited shelf-life. The improved cheese preparation technology should impart better texture and longer product shelf-life without chemical preservatives, when adopted by small-scale milk processors particularly at cottage level.  With these objectives in mind, research was carried out to improve white and cottage cheese. The improved methodology of white cheese and cottage cheese are:

    White Cheese: For this variety, direct acidification process in which milk is curdled byA_Nicely_Prepared_Cottage_Cheese_Sample addition of edible acids such as citric or lactic acid while milk is kept at 85°C is recommended. The whey is drained and the curd is salted at the rate of 1.5%. It is then molded and pressed for about 3 hours at room temperature. Under good preparation practices this product has a shelf-life of about 2 to 3 weeks under refrigeration.

    Cottage Cheese: For this variety, instead of acid, starter culture is used. Milk is heated to 85°C and then cooled to 32°C. The culture is then added at the rate of 10 %. After about one hour rennet is added and milk is allowed to set into curd which is then cut and whey is drained with repeated washings using chilled water. The curd is properly squeezed and then salt is added at the rate of 1.5%. According to taste, it is also dressed with cream.  If the methodology is properly followed   this produces a product of 8 to 10 days shelf-life when kept under refrigeration.

    Training and transfer of improved technological aspects of cheese preparation has been under taken successfully involving local entrepreneurs engaged in cheese production and marketing. Some of our trainees have started cottage level cheese preparation and marketing business. In addition to this, many short training sessions have been arranged to create awareness and provide information about cheese preparation opportunities at village through National Rural Support Programme (an NGO).

     

     

    Key References

    Masud T., I. H.  Athar, and M.  A. Shah. (1992). Comparative study on paneer making from buffalo and cow milk. Asian-Aus. J. Anim. Sci. Vol. 5(3): 563-572.

    Athar, I. H., T. Masud. and A. Ali. (1989). Manufacturing of indigenous cheese using starter culture and direct acidification process. Pakistan J. Sci. Ind. Res. Vol. 32 (5): 355-357.

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