Group 4 Cheese and Yogurt

7/28/2019 Group 4 Cheese and Yogurt

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Production ofSwiss cheese

and yogurt


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Swiss Cheeseis a common name used to referto a variety of cheeses similar to Emmentalcheese of Switzerland.

The names Swiss cheese and Emmental may

refer to cheeses that are not actually Swiss orEmmental in origin since these names are notcopyright protected.

Emmentaler Switzerland is a protected name

referring to cheese of Swiss origin.


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This is a yellow, medium-hard cheeseresembling cheese that originated in theTal valley of the river Emme in the

canton of Bern Switzerland.

It is made from pasteurized milk and is agood source of Vitamin B12, Calcium andPhosphorous.


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Some of the cheeses referred to as Swisscheese possess characteristic holesknown as eyes.

The eyes are actually CO2 bubblesformed by the action of bacteria used inthe cheese making process.


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Swiss cheese has a savory, nutty flavour ,but not a very sharp, taste.

The larger the eyes of the cheese, thesharper the flavour.

Swiss cheese lacking the characteristicholes eyes is known as blind cheese.

Varieties of Swiss cheese include babyand lacy cheese.


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BABY SWISS CHEESE LACY SWISS CHEESE


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Ripening and Curdling Milk is placed into a cheese vat and heated

while being continuously stirred until a desiredtemperature is reached.(about 35 C)

Lactic acid bacteria (Lactobacillus helveticus,Streptococcus salivarius subsp.thermophilus) andrennet( animal or vegetarian) are added to the

milk. Propinobacterium frudenreichii is also added.

The mixture is left to rest for 45- 60 minutes.


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Cutting the Curd and Stirring

The curdling process results in the milkseparating into two parts solid curd and liquid

whey. The curd is cut in desired sizes to encourage

separation from the whey and to continue theprocess.

After being cut the curd is further heated(57 Cmaximum) while being stirred to remove morewhey from it


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Forming Pressing and Salting

The curds are separated from the whey using acheese cloth like as a strainer.

They are then placed into a forming pan andmolded into shape, after which the shape ispressed to make it firm which also eliminatesmore whey.

The curd is then salted by applying salt directlyto the curd or floating it in a brine bath.


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Aging( Fermentation) and Ripening

After pressing and salting the cheese is placedin are area of specific temperature and

humidity to age which is when thePropinobacterium frudenreichii to act on thelactic acid producing carbon dioxide whichforms bubbles since it cannot escape giving the

cheese eyes.

The microbial processes also give the flavourand texture during the ripening phase.


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The starting process of Swiss cheeseis milk

The microorganism that act on themilk are lactobacilis and strepcoccus.

The fermentation end is lactic acidand the industrial used is Swisscheese.


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Yogurt is a dairy product, which is made byblending fermented milk with variousingredients that provide varying flavors and

colours. Yogurt can also be of various types


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Yogurt is made with a variety ofingredients including milk, sugars,stabilizers, fruits and flavors, and a

bacterial culture. Set yogurt Stirred yogurt Drinking yogurt Frozen yogurt Concentrated yogurt Flavoured yogurt


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When the milk arrives at the plant,its composition is modified before it

is used to make yogurt. Thisstandardization process typicallyinvolves reducing the fat content

and increasing the total solids.


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The fat content is reduced by usingcentrifugation to separate fat frommilk. From the separator, the milk is

placed in a storage tank and testedfor fat and solids content

For yogurt manufacture, the solids

content of the milk is increased to16% with 1-5% being fat and 11-14%being solids-not-fat


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After the solids composition is adjusted,stabilizers are added and the milk ispasteurized. This step has many benefits.

Firstly, it destroys all the microorganisms inthe milk that may interfere with the controlledfermentation process.


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Thirdly, it does not greatly alter theflavor of the milk, and finally, it helpsrelease the compounds in milk that will

stimulate the growth of the starterculture.

The milk is homogenized and the fatglobules in the milk are broken up intosmaller, more consistently dispersedparticles. This produces a muchsmoother and creamier end product.


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The milk is cooled to between109.4-114.8 F (43-46 C) and the

fermentation culture is added in aconcentration of about 2%. It is heldat this temperature for about three

to four hours while the incubationprocess takes place.


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The lactic acid level is used todetermine when the yogurt is ready.The acid level is measured by takinga sample of the product and titratingit with sodium hydroxide. A pH ofapproximately 4.4 is recommended.


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After this the yogurt is set and finished itcan either be frozen, stirred orconcentrated or flavors can be added

based upon the manufactures. Thestarting product, microorganisms andfermented end are the same as in Swiss

cheese making however the industrialuse is yogurt.

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Group 4 Cheese and Yogurt