Cheese Production ( Prof.Dr. Sevim KAYA )

Cheese is the fresh or ripened solid or semi-solid product in which the whey protein/casein ratio does not exceed that of milk, obtained: a by coagulating (wholly or partly) the following raw materials: milk, skimmed milk, partly skimmed milk, cream, whey cream, or buttermilk, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; or b by processing techniques involving coagulation of milk and/or materials obtained from milk which give an end product which has similar physical, chemical and organoleptic characteristics as the product systemized under

Classification of cheese


1.1 Cured or ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterising the cheese.

1.2 Mould cured or mould ripened cheese is a cured cheese in which the curing has been accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese.

1.3 Uncured, unripened, or fresh cheese is cheese which is ready for consumption shortly after manufacture.

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