Cheese is defined as the fresh or matured product obtained by draining the whey after coagulating casein, the major protein in milk. The casein is coagulated by acid from selected m/o and / or by milk-clotting enzymes added to the milk. The resulting curd is cubed, cut, heated, drained and salted. Fresh and uncured cheese, such as cottage and cream, can be eaten immediately.
Ripening or uncuring of the knitted or streched curd includes exposure to a temperature humıdıty controlled environment for a specified length of time. Changes during curing are bought about by specially selected enzymes, bacteria, mold, yeast or combinations of these added curing agents in or on the cheese. During ripening nutrients such as protein fat and carbohydrate (lactose) are changed to simpler compounds thatproduce the chacteristic flavour and affect the final texture of the cheese.
We made the cheese using two different methods. One of both is using lactic acid, other is using rennin. In rennin method, we applied pasteurization method except boiling. Also after added rennin we incubated the milk. However we didn’t apply incubation process to the milk added lactic acid. In lactic acid method we observed coagulum, while adding lactic acid to the
There was not big difference in yield between these two methods. But the yield obtained obtained from milk was lower than the others for our sample. This is because of the quality of milk and changes from milk to milk. In acidity, there are some contradictions. In lactic acid method, lactic acid level in whey was bigger than curd’s. But in rennin method, L.A level of whey was smaller than curd’s. On the other hand, the pH level in lactic acid method was smaller than rennin’s. Also pH of whey was smaller than curd in these both methods. All cheese dishes should be cooked at a low temperature for a short time. Excessive heat and overcooking cause fat seperation, stringing, and the tougheningof the cheese.