coagulation and whey separation of milk,cream or partly skimmed milk,buttermilk or a mixture of these products.It is essentially the product of selective concentration of milk.Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world. Some common cheesemaking steps will be outlined here.Also included is a documen entitled Making Cheese at Home,which includes some helpful references,several cheese making procedures and information about sourcing cheese making supplies Tre ent of Milk on and Milk Ripening .Coagulation enzyme acid o heat-acid ·Curd Treatment ·Cheese Ripening Treatment of Milk for Cheesemaking Like most dairy products. cheesemilk must first be clarified,separated and stand r milk may then be sul ecte Ito a sub-pasteuriz C for 15 to 16 se This therm zation tre ent results in a reduction of high a counts steu While HTST 0° (72 ult in a be er final f d the che e must be sto e by P ed for 60 dav similar to the regulations for raw milk chee Homogenization is not usually done for most cheesemilk.It disrupts the fat globules and increases the fat surface area where casein particles adsorb.This reults in a soft, weak curd at renneting and increased hydrolytic rancidity. Additives The following may all be added to the cheese milk: ·Calcium choride our 。 nydrogen peroxide Caleium choride is added to replace calcium redistributed during pasteurization.Milk coagulation by rer net duri making quires an ontimum halance amond ionic calcium and both soluble insoluble calcium phosphate salts.Because calcium phosphates have reverse solubility with respect to temperature,the heat treatment from pasteurization causes the equilibrium to shift towards insoluble forms and depletes both soluble calcium phosphates and ionic calcium.Near normal equilibriumcoagulation and whey separation of milk, cream or partly skimmed milk, buttermilk or a mixture of these products. It is essentially the product of selective concentration of milk. Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world. Some common cheesemaking steps will be outlined here. Also included is a document entitled Making Cheese at Home, which includes some helpful references, several simple cheese making procedures and information about sourcing cheese making supplies. • Treatment of Milk • Additives • Inoculation and Milk Ripening • Coagulation o enzyme o acid o heat-acid • Curd Treatment • Cheese Ripening Treatment of Milk for Cheesemaking Like most dairy products, cheesemilk must first be clarified, separated and standardized. The milk may then be subjected to a sub-pasteurization treatment of 63-65° C for 15 to 16 sec. This thermization treatment results in a reduction of high initial bacteria counts before storage. It must be followed by proper pasteurization. While HTST pasteurization (72° C for 16 sec) is often used, an alternative heat treatment of 60° C for 16 sec may also be used. This less severe heat treatment is thought to result in a better final flavour cheese by preserving some of the natural flora. If used, the cheese must be stored for 60 days prior to sale, which is similar to the regulations for raw milk cheese. Homogenization is not usually done for most cheesemilk. It disrupts the fat globules and increases the fat surface area where casein particles adsorb. This reults in a soft, weak curd at renneting and increased hydrolytic rancidity. Additives The following may all be added to the cheese milk: • Calcium choride • nitrates • colour • hydrogen peroxide • lipases Calcium choride is added to replace calcium redistributed during pasteurization. Milk coagulation by rennet during cheese making requires an optimum balance among ionic calcium and both soluble insoluble calcium phosphate salts. Because calcium phosphates have reverse solubility with respect to temperature, the heat treatment from pasteurization causes the equilibrium to shift towards insoluble forms and depletes both soluble calcium phosphates and ionic calcium. Near normal equilibrium