How Cheese Curls Are Made

Cheese curls are light, crunchy snack foods made primarily from cornmeal. Recognizable by their small, curved shapes and bright cheese coating, they are popular because of their airy texture, crisp bite, and savory flavor. Although they may look simple, producing cheese curls involves carefully controlled mixing, extrusion, drying or frying, seasoning, and packaging.

The process begins with cornmeal, which provides the main starch needed to create the characteristic puffed texture. The cornmeal is placed in industrial mixers, and water is added to increase its moisture content, typically from about 10% to around 15–20%. This moisture is important because it helps the cornmeal form a workable dough and influences the density and texture of the finished snack.

Next comes extrusion and puffing, the most important stage in creating the distinctive shape. The moistened cornmeal enters an extruder containing a rotating screw that pushes the mixture forward under high pressure and heat. Temperatures can reach approximately 280–290°F (138–143°C), while pressure may reach around 300 psi. Under these conditions, the starch in the cornmeal becomes cooked and forms a hot, elastic mass.

The cooked mixture is then forced through a small opening, or die, at the end of the extruder. When it emerges, the sudden drop in pressure causes water trapped inside the dough to rapidly turn into steam. The steam expands the dough, producing a light, porous structure. Rotating knives cut the continuous stream into short pieces, creating the familiar curls.

After extrusion, the pieces must be dried or fried to achieve the desired crispness. Baked cheese curls are passed through heated dryers that remove excess moisture. Other varieties may be briefly fried in vegetable oil, producing a richer flavor and particularly crisp texture. Controlling moisture at this stage is essential because excessive moisture can make the snack soft, while excessive drying can affect its texture and taste.

The final stage is seasoning. Warm curls are transferred into a rotating drum, where a fine layer of vegetable oil, such as soybean or cottonseed oil, is applied. The oil helps the seasoning adhere to the surface. A mixture of dehydrated cheese powder, salt, and spices is then added while the curls tumble, ensuring an even coating.

Finally, the seasoned cheese curls are weighed and packed using high-speed automated machinery. The sealed packages protect the snacks from moisture and help maintain their crunchiness during storage and transportation. From simple cornmeal to a finished cheese curl, the process combines heat, pressure, moisture control, and careful seasoning to create one of the world's familiar crunchy snack foods.
How Cheese Curls Are Made

How Mascarpone Cheese is Made

Mascarpone cheese, renowned for its creamy and luxurious texture, holds a prominent place in Italian cuisine, particularly in desserts like the iconic tiramisu. This soft cheese, originating from the Lombardy region of Italy, has gained global acclaim for its versatility and rich flavor. While it is traditionally associated with sweet dishes, mascarpone also enhances savory recipes, adding a smooth, buttery depth to sauces, spreads, and fillings.

The manufacturing process of mascarpone cheese is straightforward and relies on minimal ingredients: heavy cream, tartaric acid or lemon juice, and occasionally a small amount of milk. This simplicity belies the cheese's sophisticated flavor and texture.

To begin, heavy cream is heated to approximately 185°F (85°C). This step not only pasteurizes the cream but also prepares it for coagulation. Once the cream reaches the target temperature, a coagulant, such as tartaric acid or freshly squeezed lemon juice, is gently stirred in. These acids initiate the coagulation process, thickening the cream and forming soft curds. It is crucial to distribute the acid evenly to ensure a uniform texture.

After coagulation, the mixture is allowed to cool slightly before being transferred to a colander lined with cheesecloth. This setup facilitates the draining of whey, a step essential for achieving the characteristic velvety consistency of mascarpone. The curds are left to drain for several hours—or even overnight for a firmer texture—under controlled conditions. Once the whey is sufficiently drained, the cheese is careful   ly scooped into containers and refrigerated to further set and develop its flavor.

The end product is a silky, spreadable cheese with a mild, slightly tangy taste. Mascarpone’s versatility shines in both culinary and pastry applications. Beyond tiramisu, it is commonly used in cheesecakes, frostings, and creamy pasta sauces. Chefs also pair it with fresh fruits, honey, or balsamic vinegar for simple yet elegant dishes.

In recent years, the popularity of mascarpone cheese has surged, with artisanal producers offering variations infused with flavors like vanilla or citrus. Its role in plant-based diets has also seen growth, as alternatives made from cashews or coconut cream replicate its texture and taste. Despite its simplicity, mascarpone remains a symbol of indulgence in culinary traditions worldwide.
How Mascarpone Cheese is Made

Thermization: A Key Process for Preserving Raw Milk and Enhancing Cheese Production

Thermization is a method of treating raw milk by heating it to temperatures between 57°C to 68°C for around 15 minutes. This gentle heat treatment helps to reduce the number of spoilage bacteria while preserving the milk’s natural flavor and nutritional value. The process contrasts with pasteurization, which uses higher temperatures to kill all pathogenic bacteria. Thermization targets specific pathogens, allowing beneficial bacteria to remain intact, which can contribute positively to the flavor and quality of dairy products like cheese.

One of the key benefits of thermization is that it extends the shelf life of raw milk without significantly altering its sensory characteristics. By applying this mild heat, the process inactivates psychrotrophic bacteria, which are responsible for spoilage at low temperatures, such as those found in refrigerated storage. This makes thermized milk a suitable candidate for further processing or safe storage for several days before it needs to undergo pasteurization or be used in dairy products such as cheese. The ability to extend shelf life without compromising the milk's natural qualities is particularly useful in situations where milk cannot be immediately processed after collection.

Thermization is especially valuable for the production of high-quality cheeses, particularly in the artisanal cheese-making industry. Many traditional and artisan cheeses, such as certain types of European cheeses, rely on thermized milk because the process retains more of the milk's original enzymes and bacteria compared to pasteurization. These enzymes and bacteria are essential for developing the complex flavors and textures that are characteristic of high-end cheeses. Thus, thermized milk allows for the production of cheese with richer, more nuanced taste profiles.

Moreover, thermization offers a practical solution in regions where immediate pasteurization is not feasible due to logistical challenges. Dairy farmers and processors in rural or underdeveloped areas benefit from this method as it ensures the milk remains safe and stable during transportation or while awaiting further processing. Thus, thermization not only improves milk safety but also maintains its overall quality.

In conclusion, thermization is an effective method for reducing spoilage bacteria in raw milk while preserving its natural qualities. It plays a significant role in the dairy industry, especially in cheese production, and offers a practical approach to extending milk shelf life in various settings.
Thermization: A Key Process for Preserving Raw Milk and Enhancing Cheese Production

Processing of Feta cheese

Feta cheese is a protected designation of origin (PDO) soft white cheese ripened in brine and can be manufactured from ewes’ milk or a mixture of ewes’ and goats’ milk (up to 30%) raised on local grass. Feta is the most well-known cheese in Greece. It is a soft, white, brined cheese that is very nutritious and is an excellent source of calcium.

Traditionally feta was made with unpasteurized milk however industrial diaries now use pasteurized milk due to concerns over public health and export regulations. They also use commercial lactic acid cultures.

The milk is pasteurized at a minimum of 72 °C for 15 seconds or any equivalent time-temperature combination.

After pasteurization, lactic acid starter cultures and calcium chloride are added, as the milk is being held at 34-36 °C. After the milk has been refrigerated for 20 minutes enough rennet is added to coagulate the milk and coagulation takes place in about 40-45 min.

Coagulation process is essential for the development of a uniformed gel and finally Feta with firm texture. When coagulation is complete, the curd is cut into small cubes and, in order to increase cohesion, it is left to stand in the whey for about 5–10 min.

The small cubes are transferred into molds, in order to drain and shape the small pieces. The filled molds are stored at 16-18 C for 18 up to 24 hours and turned upside down every 2–3 h to ensure even drainage occurs and that all the curds are subject to equal amounts of pressure.

When the desired amount of whey has been removed, the fresh cheese is taken out of the mould and placed temporarily either in wooden barrels or metal containers, where salt is added in layers. The final concentration of salt in the mass of cheese is roughly 3%.

The next stage is to mature the salted cheese for 14 – 20 days in brine, at 16-18 °C in order to obtain humidity less than 56% and pH 4.4 – 4.6. At this temperature and RH a product of better texture and flavor is produced.

The second phase of maturation takes place when feta cheese is kept refrigerated in its brine, at 1-4 °C, for two months. Usually formed in square-shape blocks, Feta cheese has a somewhat grainy consistency (and is therefore crumbly), usually is white and has tangy and salty flavor.

Finally, when the cheese is ready to be distributed to consumers, it is cut up, shipped, and sold still in its brine, typically in a plastic container.
Processing of Feta cheese

Brie cheese production

Brie, a cheese that is surface ripened by mold, is very similar to Camembert. Differences exist, however, in the internal ripening and in the characteristic flavour and aroma of the cheeses. Brie is typically made in a larger wheel (12-14 inches across and 1 inch thick) while Camembert is usually 4 inches across and slightly thicker.

Brie cheese is made from cow's milk containing spores of the white mold. The traditional manufacture of Brie cheese involved initially warming the milk to 32 °C and then adding coagulating enzyme to initiate curd development within 2–3 h.

The curd is deposited into open-ended molds with holes on the sides to facilitate whey drainage. Whey is let to drain for a few hours. The curd settles to form cheese disks, which are ripened at 15 °C and 85% humidity.

Frequently, the white mold spores are sprayed on the disks of cheese at the start of ripening period. Initial ripening for about 8 days occurs in a well-ventilated drying room maintained at 13 -16 °C. During this time, the curd softens rapidly and becomes slightly yellow and translucent in color, and a felt-like layer of white mold appears on the surface.

In about 2–3 weeks, white mold grows all over the surface of cheese. Strict sanitary measures are necessary to avoid the growth of contaminants and to preserve the white appearance of Brie cheese.

After 2 weeks, cheese is wrapped in cheese paper, wax paper or butcher paper and aged at 50 °C for 2- 4 more weeks depending on the size of the wheel and ripeness wanted.
Brie cheese production

Production of cheddar cheese

The manufacture of rennet-coagulated cheeses, such as Cheddar, can be divided into two more or less distinct phases:
(1) conversion of milk to curd, which is essentially complete within 24 h; and
(2) ripening of the curd

Pasteurization
Cheddar cheese can be made both from raw or heat-treated milk. To manufacture Cheddar cheese with consistent quality, good quality and clean-tasting milk that has relatively low microbial count is needed. Cheddar curd manufacture commences with the selection and pretreatment of milk of high microbiological and chemical quality.

Cheddar from raw milk develops cheddar flavor soon whereas cheddar from pasteurized milk takes comparatively double time to reach to cheddar characteristics flavor.

Starter culture
Lactococcuslactis ssp. lactis, and Lactococcus lactis ssp cremoris. The first strain is more heat resistant but also tends to produce bitter peptides while the other strain is not so heat resistant and during scalding is not multiplying and is not producing bitter peptides. The species of lactobacilli involved in faster ripening.

Renneting
Rennet is a general term for proteinase used to coagulate milk. The enzymes used for milk coagulation eliminate the caseino- macropeptide ‘hairs’ from kcasein and there by paracasein micelles start to aggregate. The role of the acid produced by lactic acid bacteria is to dissolve the calcium phosphate from the micelles and the electric charge is neutralized.

Acid production affects almost all facets of cheese manufacture and, hence, cheese composition, texture, and flavor. The amount of acid has a marked effect on the level of proteolysis and other reactions in the resulting cheese.

Cutting 

The coagulum is then cut into small cube-shaped particles (approximately 9 mm x 9 mm) and the temperature of the vat is increased to the desired cooking temperature (38°¬C). Cutting the curd into small pieces gives faster (initial) syneresis which is proportional to the area of the surface exhibiting syneresis.

Very important for the cheese yield is the moment of cutting the gel. When the gel is weak it has the syneresis is not pronounced and fat and protein are lost with the way. If the gel is too hard, the curd is broken and also the fat and protein are lost. For Cheddar cheese the cut size is relatively small 5-10 mm, typical for hard cheeses.

Stirring/scalding 
The curd in the whey is continuously stirred until sufficient acid has been produced and whey is separated from the curd.

Cheddaring
Cheddaring is one of the unique steps in making cheddar type cheese. In which blocks of curds are piled on top of each other to expel moisture. It is periodically turned to flow again. The pH of the curd falls during this process and whey continues to exude. Then the curds are milled and grounded in to small pieces, molded and pressed to give a crumbly texture to the final cheese.

The particles lose their identity and start to bond together under the influence of further development of acidity. During this stage, the moisture content of the curd drops from 55 to approximately 42%.

Milling
The curd is cut into strips about the size of a finger. The milling process facilitates uniform salt distribution into the curds and promotes whey drainage from the curds.

Mixing
The last manufacturing operation is salting. Salting is performed in Cheddar by mixing dry salt with broken or milled curd at the end of manufacture.

The salt retards the growth of lactic acid bacteria. Salting is performed in cheddar cheese making by mixing dry salt with broken or milled curd at the end of manufacture.

Pressing – Waxing/Packaging – Curing
Many cheeses are made and matured in large blocks (e.g. 20 kg) and they are exported as such. When they are to be sold in supermarkets, they are usually cut into appropriate size blocks and either shrink wrapped in an atmosphere of carbon dioxide, which dissolves into the body of the cheese, or vacuum sealed in a special "top-and-bottom" "webbed" package.
Production of cheddar cheese

Curdling of milk during manufacturing of cheese

In cheese manufacturing, milk is poured into big vats and a “starter culture” of bacteria is added to convert the lactose into lactic acid. Then an enzyme called rennet is added to curdle the milk. 

Curdling milk is the first step to separating the solids (fat and some protein), from the liquid (whey protein and water). There are two ways to curdle milk, either with acids, like lemon juice or vinegar or with an enzyme such as rennet.

The whey is removed, salt is added, and the curds are cut into smaller pieces and heated to release more whey. The additional whey is drained off, which leaves clumps of casein. Those clumps are pressed into molds and left to age (dry) for various periods of time.

During manufacturing of ricotta cheese, queso fresco, or Indian paneer, acid is used to curdle milk with the present of heat. Rennet contains enzymes that catalyze the degradation of casein proteins in milk. About 80 % of protein in milk is casein, the rest is whey proteins.

Curds that are formed with rennet have a gel-like consistency, allowing them to be stretched and molded unlike curds formed with acid. Cheeses with good melting qualities, such as mozzarella, are produced with rennet.

The lactic acid formed from the fermentation of the milk sugar caused the clotting of the major milk protein, casein. Casein micelles are the components from which cheese is made. The casein micelles determine the stability of milk products during heating, concentration and holding.

Caseins and whey proteins are major components of milk proteins which affect the cheese making process. Cheese yield quality, curd firmness, syneresis rate and moisture retention are affected by the casein portion of milk. Milk with a low casein content (2.27%), gave lower cheese yield per 100 kg milk (7.38 kg) than milk which was richer in casein (2.48%, yield 7.94 kg).
Curdling of milk during manufacturing of cheese

Aging process of cheese

In its final stage of production, cheese is set out in a controlled environment to age The cheese is stored in a place of proper temperature and humidity for aging also known as ripening. Some cheeses are aged for a month and some are aged for several years. The length of the aging period in the plant was determined by expert elicitation.

Cheesemakers manage its temperature, humidity, and bacteria population. During the aging process, the starter bacteria again become active as they break the casein protein and milkfat into fatty acids, amines, and amino acids.

The degree of protein decomposition significantly affects the quality (consistency and taste) of the cheese. It is during this process that Swiss cheese gains its signature holey appearance, as its bacteria produce carbon dioxide gas bubbles.

Biochemical changes in cheese during aging may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose and of lactate and citrate) or secondary (metabolism of fatty acids and of amino acids) events. Residual lactose is metabolized rapidly to lactate during the early stages of aging.

Additional bacteria are often introduced (either applied directly to the cheese or made present in the air) to further manipulate the cheeseʼs final taste and consistency.
Aging process of cheese

Camembert cheese processing

Camembert is a tiny hamlet that was made famous back in 1791 by Marie Harel, a farmer from Normandy. For a long time, Camembert cheese was only produced in the Normandy region according to a traditional cheese-making process. This traditional process is mainly characterized by the use of whole raw cow's milk, by the absence of microbial inoculation of the milk, and by the manual, cottage-type techniques used.

Milk preparation consists mainly in the standardization of the fat and protein content, generally fixed at 29 and 35 g/l, respectively. Thermal treatment often consists of milk pasteurization or thermisation. After milk maturation and rennet addition, the classical cheese process begins: milk, coagulation, curd hardening, curd cutting and whey draining take place successively. Rennet is added at about pH of 6.4 and coagulation occurs for 30-45 min.

Coagulation of the milk protein is typically obtained through the combined action of microbial acidification and proteases (e.g. rennet) at an appropriate coagulation temperature. The coagulum is transferred to the moulds and allowed for whey drainage starting at 26 –28 ºC and gradually cooled to 20 ºC. At this stage, a curd with pH of 4.6-4.7 and low mineral content is obtained. Curd molding, which performed manually in the traditional process and mechanical in modern plants gives the Camembert its shape.

For Camembert ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 10 days at 10–16 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure.
Camembert cheese processing

Feta cheese traditional method processing

Feta cheese belongs to the co-called ‘white pickled’ group of cheeses. It requires simple equipment for its manufacture and it keeps well.

Traditional Feta cheese is produced mainly in the mountainous regions of Greece from mixture of sheep’s milk and cow’s and/or goat’s milk. It is a table cheese, a favored ingredient in salads and pastries.

The milk is heated to 32-34 ° C and traditional rennet extract from lamb’s /kid’s abomasa is added to give a coagulum ready for cutting after 50 min. Rennet mixed is at 120 ml/1000g milk.

Coagulation process is essential for the development of a uniformed gel and finally Feta with firm texture. The coagulum is the cut into 2 -3 cm cubes, left for 5-10 min in whey, and then transferred gradually into circular molds, placed on an inclined table, and turned occasionally. This facilitates whey drainage.

The curd is stored overnight in a room maintained at 18 ° C and 85% relative humidity. At this temperature and RH a product of better texture and flavor is produced. The curd should achieve pH of 4.7 in about 24 hours

When the curd is firm enough, it is then removed from the molds, cut into slices and rubbed or sprinkled them with granulated salt. The cheeses are left until a slimy layer has formed within 1 to 2 weeks; then the surfaces are cleaned and the cheeses placed into barrels, leaving no space between slices.

Brine of 6-8% NCL is added and the barrels are closed. The cheese slices remain in ripening rooms until their pH reaches 4.4-4.6 and then transferred to cold stores at 3-4 C. Maturations of Feta cheese actually begins before the curd making is finished and can be separated into two phases. The first one takes place simultaneously with dry salting in the ripening plants, at 18 ° C while the second one occurs during the storage of Feta in refrigeration.

Usually formed in square-shape blocks, Feta cheese has a somewhat grainy consistency (and is therefore crumbly), usually is white and has tangy and salty flavor.

Feta cheese can only be produced under strict product specifications in certain areas of Greece. Feta is registered as a Protected Designation of Origin (PDO) product.
Feta cheese traditional method processing

Production of cottage cheese

Cottage cheese is a nutritious food product which when properly made and cared for, is valued highly by the consuming public.

In a vat, skim milk and a predetermined amount culture are added. The material is then heated, cooked and cured.

As soon as the desired acidity has developed, the curd is cut or broken and then cooked or heated until it is of the desired firmness.

Processing step of cottage cheese

The whey is drained and the curd is washed with water. The curds are washed 2-3 times with water to remove excess lactose and lactic acid, thereby stabilizing cord pH and to cool the curd.

The curd is mixed with a batch of dressing and is subsequently fed to the fillers. A popular type of cottage cheese is the mildly acid, large-grained product commonly known as low-acid rennet cottage cheese, or popcorn cheese or sweet curd cottage cheese.

The cooling/washing, drainage, creaming and packaging operations of commercial cottage cheese manufacture have undergone large-scale automation and semi-continuous multi-batch production is now normal practice.
Production of cottage cheese

Ricotta cheese processing

Like cottage cheese, ricotta cheese is a high moisture cheese. Its composition varies depending in whether it is made exclusively from whey or from a blend of whey and milk. Ricotta can be used in many of the same ways a cottage cheese. It is especially popular as an ingredient in Italian cuisine.

It was first made in Italy and therefore is classed as an Italian cheese. The basis of traditional ricotta manufacturing process is the coagulation of whey proteins by heat. The usual raw material is whey from cheddar, Swiss, Mozzarella or other hard cheese. . Ricotta cheese is now prepared from whole milk with or without addition of whey.

Most of the ricotta production is confined to a batch process. It is common to blend 10-25% milk to neutralize acid in the whey, enhance yield and curd cohesiveness. The mixture is heated in a kettle to 82-93 °C, followed by the addition of a food –grade acid such as lactic, acetic or citric acids in quantity enough to drop the pH of the mixture to 5.9 – 6.1.

Vinegar, citric acid solution or sour whey may be used as an acidulant for sweet wheys.

The mixture is held for 15-20 min, after which the curd is dipped with a perforated ladle and collected in a muslin bag.

The bag is allowed to drip and cool in cold temperature. Alternatively, the curd is drained in perforated stainless hoops and allowed to dry. Salt and lactic starter bacteria may incorprrated into the draining curd and it has cooled to 30 ° C. Lactic acid starter is to improved the flavor and promote ripening,

The dried curd may be packaged into plastic bags or cups for marketing as ‘fresh’ ricotta, or it may pressed to produce dry ricotta.

The curd is soft, fragile and grainy, and may be pressed slightly to achieve cohesiveness. If it is to be marketed as fresh or moist, draining is continued or the curd may be pressed for several hours in cheesecloth-lined hoops, then it is packed in paper cartons that usually hold 5 pounds.

Ricotta produced by the traditional method is very susceptible to spillage by yeasts, molds, and bacteria and hence has a relatively short shelf-life 1 to 3 weeks at 4 °C.

Significant advances have been made in the automation of ricotta cheese production with the objective of improving curd separation, cheese yield and shelf life.
Ricotta cheese processing

Ripening of cheese

Cheese ripening is a slow and consequently an expensive process. It us a biochemical process which takes place under physical, microbial and enzymatic conditions. A nearly tasteless raw cheese is converted into a smooth, tasty finished product having characteristics properties.

The expense of cheese ripening arises principally from the inventory cost associated with holding a large amount of cheese in storage and the capital cost of providing a ripening facility adequate to hold sufficient cheese during ripening.

Traditionally, cheese was ripened in caves or cellars, probably at 15-20°C for much of the year.

Since the introduction of mechanical refrigeration for cheese-ripening rooms in the 1940s, the use of a controlled ripening temperature has become normal practice in modern factories.

Ripening usually involves the softening of cheese texture, as a consequence of the hydrolysis of the casein matrix, changes in the water-binding of the curd and changes in pH.

Cheese reacts by a hydrolytic denaturation through various stages, which can take place simultaneously, proceeding until the stage of basic molecules, i.e. amino acid.

During ripening, cheese flavor develops due to the production of a wide range of sapid compounds by the biochemical pathways.
Ripening of cheese

Manufacturing of Mozzarella cheese

Mozzarella cheese was originally manufactured from buffalo milk.

Manufacturing practices are developed to produce a cheese that fulfills its end-use applications. There are a variety of manufacturing protocols that can results in production of the desired cheese.

Milk is standardized to a fat content of 1.6% to 3% depending on the fat content desired in Mozzarella cheese or its variance.

After pasteurization, milk is pump into a vat at 31.1°C to 33.3° C. The starter is added at the 0.1% to 0.2% level. The curd is heated to a very high temperature (170 ° F), which gives the cheese its stretchy texture. 

Mozzarella cheese di bufala is hand-molded into round pieces (100-300 g) during manufacture.

Once the curds have been cut, hot water is added and sinks to the bottom. As it is stirred and then kneaded by the cheese maker, its texture is developed. Some whey is removed, making the curd develop into a plasticized mass.

When it’s ready, lumps of cheese are pulled and pinched off the mass and the balls are dropped into cold water, either plain or salted.
Manufacturing of Mozzarella cheese

The making of cheese

Cheese are fresh products in various stages of ripening that have been manufactured from curdled milk. 

Good cheese requires high quality milk and carefully starter cultures. However, additional ingredients are often utilizes to enhance visual appeal, coagulation properties and flavor development to make great cheeses.

Cheesemaking involves the conversion of liquid milk which is unstable, bulky but highly nutritious material into cheese which is a stable, flavorsome, concentrated product that provides eating pleasure and has an extended shelf life.

One of the basic operations in the manufacture of most cheese varieties is a progressive acidification throughout the manufacturing stage. In this stage raw milk or pasteurized milk is inoculated with small amount of a culture of lactic acid and is incubated overnight.

Acidification is normally via in situ production of lactic acid, although pre-formed acid acidogen is now used to directly acidify curd of some variety.

Cultures selected for Cheddar cheese for example made throughout the world are typically ‘O’ cultures which designed as cultures that produce lactic acid from lactose.

After several hours the lactic acid causes the milk to form a smooth curd. The coagulation is the essential characteristic step in the manufacture of all cheese varieties where the casein component of the milk protein system to form a gel which entraps the fat.

The curd is cut into cubes in the curding vat to hasten whey separation, allowed to stand for 15 minutes then slowly heated over a period of one hour to remove more whey permit more acid development, and enhance curd texture. 

The larger the amount of whey to be removed the longer and the hotter the heating process.

Cheese is then salted by adding sodium chloride. It may mixed with the drained curd or applied to the surface of the pressed cheese.

Cheese is generally ripened with help of bacteria or molds The ripening times varies from 1-16 months depending upon the type of cheese and the ripening agent.

Cheeses are classified according to how they are manufactured and the ingredient used:
*Hard pressed cheese – Cheddar, Derby
*Lightly pressed cheese – Caerphilly, Lancashire
*Blue veined cheeses – Blue Stilton
*Acid curd cheese – cottage cheese
*Processed cheese
*Cream cheese
The making of cheese