The Production Of Cheese Production Essay

The Production Of Cheese Production Essay

Length: 1506 words (4.3 double-spaced pages)

Rating: Better Essays

Open Document

Essay Preview

The production of cheese is an important contributor to economical sustainability of the dairy industry. Approximately one third of the milk produced globally is used for the manufacture of cheese, estimated at more than 20 million metric tonnes in 2011, with the revenue representing approximately 30% of the total dairy product sales revenue, according to the Food and Agriculture Organization of the United Nations (Farkye, 2004). Cheese consists primarily of fat and coagulated protein and is a highly nutritious food with diverse ranges of flavours and textures. The product finds wide applications within the food and culinary industries. In many instances cheese, as a concentrated dairy product, like milk powder and butter, is also used as a balance for milk preservation as milk is a highly perishable liquid.

During manufacture and ripening, cheese production comprises a series of biochemical events, which, if synchronized and balanced, lead to products with highly desirable aromas and flavours, however when unbalanced, results in off-flavours and odours (Fox, 1993; De Wit et al., 2005). Ripening of hard and semi-hard cheese varieties is a long and costly process because of capital immobilization, large refrigerated storage and ripening facilities, weight losses, and spoilage caused by undesirable fermentations due to defective manufacturing conditions or product formulation (Gripon et al., 1991; Fox, 1993; Fox and Wallace, 1997; Beresford & Williams, 2004). Cheese ripening is essentially an enzymatic process that can be divided into three main biochemical events, namely glycolysis, lipolysis, and proteolysis. Proteolysis is perhaps the most complex and many of the changes that occur during the ripening of cheese can be attribut...


... middle of paper ...


...and to limit secondary changes in the biochemical composition and the nutritional value of the milk in this instance. Although the use of UV applications for treatment of liquids with low UV transmittance remains challenging, the new generation UV systems and light sources could pose an alternative to thermal pasteurisation once critical design components are optimised (Koutchma, 2009).

No research previously has been conducted to quantify the effects of UV treatment of milk on the final quality of the cheese in a commercial scale operation from a biochemical and chemical perspective. Thus, the objective of the second part of the study focused on the chemical, biochemical and organoleptic properties and characteristics of Cheddar cheese manufactured from the milk processed by heat pasteurisation, UV light treatment and a combination of UV and heat pasteurisation.

Need Writing Help?

Get feedback on grammar, clarity, concision and logic instantly.

Check your paper »

Essay on Cheese : Benefits Of Cheese

- Introduction Cheese production has been going on for many years and is a traditional art. There are many benefits of cheese nutritionally because it is versatile. Cheese can be used as a source of protein, vitamins, minerals, phosphorus, and calcium. Cheese can be a convenience food for people because it can be eaten as the main component, a dessert, a snack, a condiment or as an ingredient used to make foods. There are over five hundred types of cheese and they are continuing to study and make a more variety....   [tags: Cheese, Milk, Whey, Curd]

Better Essays
2166 words (6.2 pages)

Cheese As A Food Derived From Milk Essay

- Cheese is a food derived from milk which is getting its popularity in wide range of flavours and textures, as well as the high nutrients of fat, protein, phosphorus and calcium (Walther et al., 2008). The ripening cheeses are nutrients-condensed and lactose free, which benefits lactose-intolerant individuals (Walther et al., 2008). Normal commercial cheese making includes stabilizing, pasteurization, culturing, coagulation, draining, scalding and ripening (Fox et al., 2004). In addition, there is a category of cheeses named ‘Raw Milk Cheese (RMC)’, the traditional cheese that is made from unpasteurization milk....   [tags: Milk, Cheese, Pasteurization, Raw milk]

Better Essays
901 words (2.6 pages)

How Banon Is A Soft Natural Rind Cheese Formed Into Small 100 Gram Rounds

- Banon is a soft natural rind cheese formed into small 100 gram rounds wrapped in chestnut leaves and bound with raffia. Banon’s long colourful history and unique flavour more than compensate for its small size and limited production. Despite stringent guidelines dictating the production of AOC (controlled designation of origin) banon, it is not beyond the scope of a beginning cheesemaker to approximate. Therefore, after laying out some basic information about Banon’s history, origins, wine pairing, and AOC regulations for production, I will give a step by step outline of my own crude attempt at producing this cheese....   [tags: Cheese, Milk, Alpes-de-Haute-Provence, Goat]

Better Essays
889 words (2.5 pages)

Business Analysis: Bega Cheese Essay

- Change is the most crucial aspect of management. In a rapid competitive business environment, change is not only recurrent but also becoming complex. The case study Bega Cheese highlights how the firm has achieved change management from satisfying the needs of local market to being limited company of more than 50 countries globally. Through the case study, it is seen that Bega Cheese has undergone different stages of change process by implementing various effective cultural perspectives, to traditionally organizational designs concerning with structures and new forms, processes and boundaries to adapt to organizational change and eliminate resistance to change....   [tags: Business Analysis ]

Better Essays
1906 words (5.4 pages)

Evaluate Marketing Opportunities - Tilba Cheese Case Study Essay

- Evaluate marketing opportunities 1. How has brand value been created by the Tilba Cheese Factory. (5 points) Within the context of evaluating marketing opportunities, brand value relates to the intangible aspects of a company that act as a major source of competitive advantage and benefit for both consumers and sellers. For example, a strong brand value allows for a faster purchase decision process for consumers as information can be gathered quickly, and alternatives will often not be considered with equal weighting....   [tags: Business Case Study]

Better Essays
1944 words (5.6 pages)

Benefits of Microbes in Industrial Production Essay

- INTRODUCTION The tiny organisms can not be seen by naked eye, or require the use of microscopes for their visualization are called microbes. These are studied under the branch of biology known as microbiology. Microbiology mainly involves the study of virus, fungi, parasites and bacteria. It also includes the study of immune system. Microbes are present in all parts of biosphere i.e soil, hotsprings, ocean floor, atmosphere and deep inside Earth’s crust. They are the first form of life on Earth....   [tags: e-coli, microbiology, probiotics]

Better Essays
1971 words (5.6 pages)

Identification of the Dairy Propionibacteria Essays

- The dairy propionibacteria play a critical role in the manufacture of Swiss-type cheeses because they are responsible of the eye formation and nutty and sweet flavour (Langsrud & Reinbold. 1973; Smit, 2004), but they can also cause red spotting and late blowing defects in long ripening cheeses by fermenting lactate, produced by lactic starters, into propionate, acetate, succinate and CO2 (Brendehaug & Langrud, 1985; Meurice et al., 2004). A high utilisation of lactate and aspartate results in higher contents of free short chain acids and carbon dioxide....   [tags: Method, Cheese]

Better Essays
533 words (1.5 pages)

Environmental Impact of Meat Consumption and Production Essay

- One of the biggest controversies with livestock production is that the amount of greenhouse gas emissions that get released into the atmosphere. Its assumed that cars produce most if not all the greenhouse gas emissions however livestock has a big say in air pollution. According to Cassandra Brooks, writer for the Stanford Woods Institute for the Environment, 18 percent of all global greenhouse gas emissions are due to livestock production. This is nearly 20% and can be greatly reduced if people reduced their demand for meat....   [tags: ecological footprint, environmental issues]

Better Essays
1236 words (3.5 pages)

Food Production Essay

- Over the 10,000 years since agriculture began to be developed, peoples everywhere have discovered the food value of wild plants and animals, and domesticated and bred them. The most important crops are cereals such as wheat, rice, barley, corn, and rye; sugarcane and sugar beets; meat animals such as sheep, cattle, goats, and pigs or swine; poultry such as chickens, ducks, and turkeys; animal products such as milk, cheese, and eggs; and nuts and oils. Fruits, vegetables, and olives are also major foods for people....   [tags: essays research papers]

Better Essays
703 words (2 pages)

Who Moved My Cheese? Essay

- Who Moved My Cheese. Who Moved My Cheese. Is a simple story of four characters that live in a maze and are constantly looking for cheese. Two of the four characters are Hem and Haw, who are little people about the size of mice, they are complex people just like humans. They rely on their emotions, and experience in life to make achievements, but also like humans they can become very comfortable and be oblivious to what is happening around them. The other two characters Sniff and Scurry, are mice....   [tags: Analysis Cheese Book Essays]

Better Essays
570 words (1.6 pages)