CHEDDAR CHEESE

 

 

                                                ADD STARTER CULTURE

                                (LACTIC ACID STREPTOCOCCI OR ENTEROCOCCI)

                                                    SET THE MILK

                                                        (RENNIN)

 

                                                 CUT THE CURD

                                                                    (WIRE KNIFE)

 

                                            COOK THE CURD

                                                    (100 DEG. F)

 

                                                      DRAIN

                                                                    (VAT DRAIN)

                                               CURD KNITTING

                                                                         (PH 5.2)

                                                        SALT

                                                                       (DRY 1.5 %)

 

                                                       PRESS

                                            (HORIZONTAL HYDRAULIC PRESS)

 

 

 

 

                                SWISS CHEESE

 

                                            ADD STARTER CULTURE

                                                             (PROPRIONIC ACID BACTERIA)

                                                    SET THE MILK

                                                         (RENNIN)

                                                                        (30 MINUTES)

 

                                                CUT THE CURD

                                                                            (HARP)

 

                                                COOK THE CURD

                                                    (128 DEG. F)

 

                                                    DRAIN

                                                                           (DIP)

                                                CURD KNITTING

                                                                         ( pH 6.2)

                                                         SALT

                                                                        (BRINE 1.6 %)

 

                                                        PRESS

                                                    ( VERTICAL HYDRAULIC PRESS)

                          

 

 

                            FARMERS' CHEESE

 

                       ADD STARTER CULTURE

                                 (5% LACTIC STARTER)

                               SET THE MILK

                                       (RENNIN)

                                     (30 MINUTES)

 

                             CUT THE CURD

                                      (WIRE KNIFE)

 

                              COOK THE CURD

                                        ( 120 DEG. F)

 

                              WASH AND DRAIN

                                        (VAT DRAIN)

                      CREAMING AND SALTING

                                        ( pH 4.6)

                      MALLEABLEIZING AND

                    EXTRUDING THE CHEESE

 

                                      PRESS

                              (LIGHT PRESSING OF BAGS)