Types of wheat:

The characteristics of flour depend on the variety of wheat from which it is milled, the location in which the wheat is
grown. There are hard wheat and soft wheat.

Hard wheat contains greater quantity of glutenin and gliadin, which together form gluten, when the flour is moistened
and mixed.

Soft wheat is less in gluten content.

Production of flour:

The endosperm of the wheat contains all the materials used by the baker. It consists of numerous large cells of net like
form in which starch grains are tightly packed. In addition the cells contain an in soluble protein known as gluten. When
flour is mixed with water, it is converted into sticky dough. This characteristic is due to gluten which becomes sticky
when moisture is added. The relative proportion of starch and gluten varies in different wheat and close with a low
percentage of gluten are not suitable for bread making. For this is reason what is blended. Soft flour is very useful for
pastries, cookies and biscuits.

MILLING
The wheat grain has to be milled in order to extract all the components of the grain and to make it ready for the
bread making process. There are 2 main methods employed to do this job, which are;
a)Stone milling.
b)Roller milling.
Stone Milled flour is the more primitive method of milling flour and it consists of 2 heavy stones, on top of each
other. The bottom one remains stationary while the top one moves in a circular fashion. There is a small opening on top
of the stone through which the grain is passed. Heat is generated by friction during milling part of which is absorbed by
the stone. A part of the heat goes to the germ and melts the germ oil and mixes it throughout the endosperm. This
method is mainly used to make whole wheat flour and when refined flour is to be produced, the flour is sieved through
Silk Bolting cloths to remove the coarse bran particles. However all the particles are not removed by this method.
Some of the cerealin or aleurone cells also pass into the flour which causes a slight softening of the flour/gluten.

Roller milling is a more modern method of milling where there is a gradual reduction of the size of the grain from
coarse meal to fine flour. The mill consists of two horizontal rollers, one rotating faster than the other. This rolling has a
tearing effect on the grain which is ripped open. Here the germ is separated from the endosperm before milling and
hence the germ oil is not released into the flour. Also the aleurone cells are released into the flour to such a large extent,
giving a stronger flour. The only disadvantage that this method has is that the heat generated by the grinding process is
transferred to the flour as there is no stone to absorb it causing a slight denaturing of certain particles.
Nutritive value:

Wheat and wheat products have been important economically and gradual replacement of other cereals grains by
wheat is taken place in human diet. Besides being a good source of energy, it’s a good source of protein.

Types of flour:

1. White flour : contains 75% - 80 % of grains( endosperm)

2. Whole meal flour: contain 100 % of whole grain
3. Wheat meal flour: contains 85%- 90% of whole grain
4. Self rising flour: it is white flour in addition of cream of tartare and sodium bicarbonate.
5. Semolina: it is granulated hard flour prepared from central part of wheat grains
6. Durum wheat flour: used for pasta product; macaroni, vermicelli
7. Hard or strong flour: flour which yield a large amount of gluten with pronounced, elastic and cohesive
properties and water absorption power.
8. Soft or weak flour: contain less gluten.
9. All purpose flour: the flour where gluten content is medium and can be used both for bread and cookies.
10. Seasoned flour: mixed with salt and pepper and fine herbs
Uses of flour:

 Cakes and pastries

 As thickening agents ( roux)
 Pastas
 Cookies and biscuits
 Pancake

Tortilla SIMPLE BREADS

A. Principles of bread making

B. Simple yeast breads

C. Role of each ingredient in break making

D. Baking temperature and its importance

Briefly gives the faults in bread making.

What is the role of sugar and salt in a bread making?
What is the role of protein in a bread making?
Exam -Give the standard recipe for preparation of bread rolls. 5
Exam -What are the principles / fundamental step in bread making? 5
Exam -Explain the role of various ingredients in bread making ? 5
Exam - Give the recipe to make 16 bread rolls ? 5
Exam- list the ingredients used in bread making. Explain their role in bread making. 3+7
Exam – write short note on action of salt in bread making. 5
Exam – explain the holes and tunnels in breads ? 5

Exam – explain under fermented dough. 5

BREADS

INTRODUCTION: A staple food made from flour or meal mixed with other dry and liquid ingredients, usually
combined with a leavening agent, and kneaded, shaped into loaves, and baked.

Wheat and barley were two of the earliest plants to be cultivated, and primitive people living as early as 5000 B.C. are
known to have eaten these grains. Eventually it was discovered that adding water to the grain made it more palatable,
and people experimented with cooking the grain and water mixture on stones that had been heated in a fire. In this
manner, porridge and flat breads were developed.

Cooking the dough in an oven over an open fire produced an even better grade of bread. The first ovens were clay
structures in which a wood fire was burned. When the wood had completely burned, the ashes were scooped out from
an opening on the side of the oven. The wheat dough was placed inside the oven and then the opening was sealed. By
the time the oven had cooled, the bread was baked.

BASIC INGREDIENTS USED IN BREAD MAKING:

1. STRENGTHENERS: It provides stability, ensuring that the baked good does not collapse once it is removed
from the oven. For all baked product the major strengthener is flour. Because it provides the structure, flour act
as a strengthener because of its protein and starches
2. SHORTENER: shortener make baked product tender and moist. This occurs when the shotenere (butter,
margarine, lard) is incorporated into the batter. The fat tends tend to surround the flour and other ingredients,
breaking the long strands of batter or dough into shorter units- hence the term shortener.
 3. SWEETENER: sweeteners (sugar, honey, molasses etc) perform other functions in addition to providing
flavors, sugar in any form tends to attract moisture, so baked goods containing sweetener generally are more
moist and tender than unsweetened product.
4. LEAVENERS: leavener produces a desirable texture by introducing carbon dioxide into batter and dough. The
gas stretches the dough and creates small bubble. There are 3 types of leavening agents
 Chemical leavener: baking soda and baking powder are the primary chemical leavener. In these
leavener an alkaline ingredient interact with an acid ( already present in the baking powder or an
ingredient such as butter cream, sour cream etc ) double acting baking powder is so called because a
first actions occurs in presence of moisture in the batter and the second initiated by the presence of
heat.
 Organic leavener: yeast is living organism that feed on sugar, providing alcohol and carbon dioxide.
The yeast has to grow and reproduce sufficiently to fill the dough with air pockets. Yeast will not
function well below 18-21 degree centigrade and above 43 degree centigrade, yeast is destroyed.
 Physical leavener: the basic physical leavener is steam, which is produced when liquid in batter or
dough are heated, this cause the air pocket to expand. Steam act as leavener in puff pastry, croissant
soufflé etc.
5. THICKENER: Egg, gelatine, starches (flour, arrowroots and cornstarch) are thickening agent used for making
pudding and sauces.
6. FLAVOURING: Usually extracts and essences, chocolate chips and chopped nuts.
7. SALT: added to enhance the flavour & controls the fermentation.
8. EGGS: It is not used usually. The addition of the eggs will increase the proteins in the dough. Egg gives a hard
crust.

DIFFERENT METHODS IN BREAD MAKING:

1. STRAIGHT DOUGH METHOD: The simplest and common method of mixing yeast dough is known as the
straight dough method. With this method, all the ingredients are simply combined and mixed together. The
yeast may or may not be combined first with a warm liquid. Be careful that the temperature of the liquid
ingredients does not exceed 59ºC or the yeast will die.
Once the ingredients are combined, the dough is kneaded until it is smooth and elastic

2. SPONGE METHOD: The sponge method of mixing yeast dough has two stages. During the first stage the
yeast, liquid and approximately one half of the flour are combined to make a thick batter known as sponge.
The sponge is allowed to rise until bubbly and double in size. During the second stage the fat, salt, sugar and
the remaining flour is added. The dough is kneaded and allowed to rise again. These two fermentation give
sponge method breads a somewhat different flavor and lighter texture than breads made with straight dough
method.

PRODUCTION STAGES IN BREAD MAKING:

1. SCALING INGREDEINTS: It is very important to scale or measure ingredients accurately when making yeast bread.

2. MIXING AND KNEADING DOUGH: Dough must be mixed properly in order to combine the ingredients uniformly,
distribute yeast and develop gluten.

Dough mixing methods:

 Straight dough method : all the ingredients ate just combined and kneaded
 Sponge method: flour, yeast, sugar, water- kept for sponge then it is used.
 Flaky dough method: it is same as rolled in dough method.

3. FERMENTING DOUGH: Fermentation is the process by which yeast converts sugar to alcohol and carbon dioxide.
During fermentation the dough is allowed to rise.
Fermentation is resting of whole dough but proofing is resting of shaped dough (balls and knotted). The whole yeasted
dough is kept in a oiled container to allow fermentation in a warm place it reaches double in size.

4. PUNCHING DOWN DOUGH: After fermentation, the dough is folded down to expel and redistribute the gas pockets
with a technique known as punching down or knock back. Punching down help to even out the dough’s temperature
and relaxes the gluten.

5. PORTIONING DOUGH: Dough is now ready to be divided into portions. For loaves the dough is scaled to desired
weight. For rolls, equal small portions.

6. ROUNDING PORTIONS: The portions of dough must be shaped into smooth, round balls in a technique known as
rounding. Rounding stretches the outside layer of gluten into a smooth coating.

7. SHAPING PORTIONS: Lean dough and some rich dough can be shaped in a varieties of form – large loaves, small
loaves, dinner rolls etc.

8. PROOFING PRODUCTS: Proofing is the final rise of shaped yeast product before baking. Temperature should be
35-46 degree centigrade. Proofing chamber- temperature and humidity can be controlled with a special cabinet known
as proof chamber. Proofing should be continued until double in size.

9. BAKING PRODUCT: As yeast bread bake, a variety of physical, chemical changes occurs. Oven spring- when yeast
rolls or dough is lace inside a hot oven, suddenly yeast product experiences a rise in size, is called oven spring.

The temperature increases, yeast dies, gluten fiber becomes firm, and the starches gelatinize.

10. COOLING AND STORING FINISHED PRODUCT: Yeast produced should be cooled at room temperature. Once
cool, should be stored at room temperature and on freeze if need to be stored for longer time.

Notes:

Washes: a glaze or a wash can be brushed to the dough before baking. The crust is made shiny, hard or soft, darker or
lighter by proper uses of washes. Topping can be given with seeds and meal etc.

Slashing: the shape and the appearance of some bread can be improved by cutting their top with a sharp knife before
baking- known as slashing or docking.

Steam injection: the crisp crust desired for certain breads and rolls are achieved by introducing moisture into the oven
during baking.

Determining doneness: bread loaves can be tested by tapping them on the bottom and listening for a hollow sound.

RECIPE OF SIMPLE YEASTED BREAD:

Refined flour – 250 gm Preparation time: 1 hrs

Sugar – 15 gm Baking temperature: 200°C

Fat -15 gm

Yeast – 5 gm

Salt – 5 gm

Water –as required.

Method: follow the production stages of breads.

TYPES OF YEASTED BREADS:

LEAN / SIMPLE YEASTED BREADS: Bread dough containing less sugar, egg and fats is lean yeast breads: Example
– French bread, white milk bread, Irish soda bread.

RICH YEASTED BREADS: bread dough, rich in sugar, yeast, eggs, and fats is rich yeasted breads. Example –
challah, baba, savarin, panettone, brioche etc.

BREAD FAULTS AND THEIR CAUSES

SL NO TYPE FAULTS CAUSES

1 Shape Poor volume Too much salt

Too little yeast

Weak flour

Oven too hot

Too much volume Too little slat

Too much yeast

Too much dough scaled

Over proofed

Poor shape Too much liquid

Flour too weak

Improper molding

Too much oven steam

Split or burst crust Over mixing

Under fermented dough

Improper molding

Uneven heat in oven

2 Flavor Flat crust Too little salt

Poor flavor Inferior ingredients

Poor bake shop sanitation

 Under- or over fermented

3 Texture and Too dense or coarse Too much salt

crumb –grained
Too little liquid

Too little yeast

Under fermented

Too coarse or open

Too much yeast

Too much liquid

Incorrect mixing time

Improper fermentation

Over proofed

Pan too large

Poor texture or
crumby Flour too weak

Too little salt

Fermentation time too long or too short

Over proofed

4 Crust Too dark Too much sugar or milk

Under fermented dough

Oven temperature too high

Baking time too long

Too pale Too little sugar or milk

Over fermented dough

Over proofed

Oven temperature too low

Too thick Too little sugar or fat

Improper fermentation

Baked too long or at wrong temperature

 CHAPTER 7

PASTRY CREAMS

A. Basic pastry creams

B. Uses in confectionery

C. Preparation and care in production

Name two basic pastry creams

Exam - Write short notes on pastry cream ? 2.5

PASTRY CREAM is a very dense, rich custard. It is a staple of French desserts such as éclairs, and is generally used
as a filling in baked goods. The most basic pastry cream is made with vanilla, but it can also be flavored with
chocolate, lemon, orange, or other extracts. It can also be lightened slightly with the addition of heavy cream, if straight
pastry cream is too dense for a particular recipe.
French filled desserts have incorporated pastry cream, or crème pâtissière, for centuries. Several neighboring nations
have also adopted pastry cream for rich filled desserts ranging from zuppa inglese to some versions of cheesecake.
Some cooks substitute whipped cream for pastry cream, but the two are so different that using whipped cream will
fundamentally change the flavor of the finished dish. There is no reason not to use pastry cream, especially since it is
so easy to make.
Start by bringing two cups of milk to a boil, along with one split vanilla bean. Stir frequently to prevent the milk from
burning, and remove it from the heat just as it starts to bubble. Meanwhile, whisk six egg yolks together with one half
cup sugar. When the egg yolks and sugar turn to a pale straw color, sift one cup of cornstarch into the mixture and
whisk again.
Pour one half cup of the heated milk slowly into the egg yolk mixture, whisking to incorporate it. Next, pour the egg yolk
mixture into the heated milk pan, and whisk the mixture together until it starts to thicken. Use a very low heat during
this process, to gently encourage coagulation while also avoiding burning. If you want to flavor the pastry cream with
an extract such as orange or rum, add it at this time.
Pull the pastry cream off the stove and force it through a sieve to remove the vanilla bean and any large lumps. Allow
the pastry cream to cool in an ice bath slightly before adding three tablespoons of unsalted butter one at a time,
whisking thoroughly to incorporate after each addition. For a lighter pastry cream, add one half cup of lightly whipped
heavy cream, blended with a small amount of confectioner's sugar. Next, press a sheet of plastic wrap tightly into the
pastry cream to prevent the formation of a skin, and promptly refrigerate it. Use the pastry cream within three days as
desired
 CHAPTER 8

Milk

A. Introduction

B. Processing of Milk

C. Pasteurisation – Homogenisation

D. Types of Milk – Skimmed and Condensed

E. Nutritive Value

Exam - What is pasteurization of milk? 3

Exam – exam - What are the different types of milk? 5
Exam - Explain homogenization of milk. 3
Explain processing of milk.
Exam - What is the constituent of milk and its nutritive value? 5

Exam – difference between whole milk and toned milk. 5

MILK

Milk is one of the most basic of all food. Milk constitute a complete diet and even for adults, cow’s milk includes many
essential nutrients particularly calcium.

SOURCE:

Mankind from time immemorial has used the milk of animals. The milk of cow, buffalo and goat is generally used. In
some countries milk of sheep, mare and camel is also used.

Milk represents a major ingredient in our diet- poured over cereals, drunk in glasses, in tea and coffee- but it also
enters the composition of many dishes especially desserts such as ice cream, custard, pancakes, rice puddings etc. it
is particularly high in calcium, but it is also fairly in fat.

COMPOSITION: Whole milk – that is, milk comes from the cow- is composed of water ( 88%), milk fat ( 3.25 %), other
milk solids( protein, lactose and minerals)- 8.25%.

There are many types of milk consumed though mostly it is cow’s milk, goat’s milk and sheep’s milk.

HISTORY OF MILK

Milk can be defined as a white opaque slightly sweet nutritious liquid secreted by the mammary glands, Milk has
always been a symbol of fertility and wealth since biblical times and the promise land was described to be flowing with
milk and honey. In India and Asia, zebus and water-buffalo’s milk were considered sacred while the Romans and the
Greeks were partial to the goat’s and ewe’s milk they also drank mares, camels, and asses milk.

Milk has a flourishing population of microbes. This is vital for natural coagulation of milk, but it can be harmful that is
why various methods are used to pasteurize or sterilize the milk, thus avoiding detoriation and prolonging the length of
time if can be stored.

Milk has a flourishing population of microbes. This is vital for natural coagulation of milk, but it can be harmful that is
why various methods are used to pasteurize or sterilize the milk, thus avoiding detoriation and prolonging the length of
time if can be stored.

PROCESSING TECHNIQUES:
Processing

From the time it is milked from the animal to the time of sale, milk has to undergo processing to improve the keeping
quality and to make it fit for consumption. The various stages are:

1. Collection
Milk is brought to the dairy in clean sterilized vessels, preferably stainless steel.

2. Holding tanks
The milk is immediately transferred to holding tanks and is held at 10°C to keep it safe. Cooling is done either in a tank,
jacketed with pipes in which runs a brine solution. Else the milk is run over very cold water pipes.

3. Filtration
The milk is passed through a series screens and filters to remove sediment and floating particles.

4. Pasteurization
It is the process of heating milk to 63.7°C and holding it at that temperature for 30 minutes. This is known as the
“Holder Process of Pasteurization”. Nowadays, the Flash Pasteurization is more commonly used. It is also called the
HTST or High Temperature Short Time method, where the milk is heated to 71.6°C for only 15 seconds. Pasteurization
makes milk safe for human consumption by destroying pathogenic germs (pathogens). It also helps to increase the
shelf life. Flavour of the milk remains unaffected at pasteurization temperature.

5. Homogenization
At temperature of 60°C, milk is passed under high pressure through small opening of a machine called homogenizer.
The main purpose is to subdivide the fat globules in milk and disperse them evenly in the entire mass. Fat has a low
density and tends to rise to the surface during heating. Homogenization prevents this by first breaking up the fat into
tiny particles and then dispersing them throughout the milk. This adds to the flavour and results in a better body.

6. Bottling
The bottles of selected and uniform size have to be sterilized by steam and hot water and then they are filled with milk,
which are capped automatically. Nowadays milk is filled in plastic pouches and these are more economical, easily
transported and save storage space. Plastic pouches are easily disposed and are safe to handle.

7. Sterilization
The sealed bottles are now heated for 30 to 40 minutes at temperatures ranging from 104-110°C in steam chambers
called autoclaves and then allowed to cool. Milk can also be sterilized before bottling. It is subjected to temperatures of
135-150°C for just 1 second. This is called the UHT or Ultra Heat Treatment. This process kills off all microorganisms
and the very short holding temperature reduces the changes in colour and lined with aluminum foil. Milk is then
distributed through various outlets.

Various types of milk:

1. Untreated milk: it retains its entire natural flavor. It is advised to boil for 15 minutes before using. It remains
good in refrigerator for 24 hrs.

2. Pasteurized milk: To kill bacteria by heating milk or other liquids to moderately high temperatures for a short
period of time. Milk must be heated to at least 145°F for not less than 30 minutes or at least 161°F for 15
seconds, and then rapidly cooled to 40°F or lower.

3. Sterilized milk: is homogenized milk, heated to about 112ºC under pressure for 15 mins in sealed bottle. The
bottle is rapidly pulled to 80ºC and then allows reaching lower temperature.

4. Skimmed milk: this is the milk without any fat. Basically it is a fat buster, low calorie produce

5. Fortified milk: extra nutrients are added to make the milk more nutritive. Usually vitamin B is used.

6. Flavored milk: flavor and color added. Treated with high temperature of 100ºC for about 15 mins, so that they
may be kept later at room temperature.
 7 Untreated milk: it retains its entire natural flavor. It is advised to boil for 15 minutes before using. It remains
good in refrigerator for 24 hrs.
8 Pasteurized milk: To kill bacteria by heating milk or other liquids to moderately high temperatures for a short
period of time. Milk must be heated to at least 145°F for not less than 30 minutes or at least 161°F for 15 seconds,
and then rapidly cooled to 40°F or lower.
9 Sterilized milk: is homogenized milk, heated to about 112ºC under pressure for 15 mins in sealed bottle. The
bottle is rapidly pulled to 80ºC and then allows reaching lower temperature.
10 Skimmed milk: this is the milk without any fat. Basically it is a fat buster, low calorie produce
11 Fortified milk: extra nutrients are added to make the milk more nutritive. Usually vitamin B is used.
12 Flavored milk: flavor and color added. Treated with high temperature of 100ºC for about 15 mins, so that they
may be kept later at room temperature.
TONNED MILK : toning is done to make buffalo milk resemble in appearance and flavor to cow’s milk. It is done by
dilution and addition of skimmed milk powder. 40 % of skimmed milk is added to 60 % of buffalo milk. The addition of
skimmed milk powder makes up for the dilution of the nutrients, the fat content remains diluted and equal to that of
cow’s milk.

Concentrated milk:

 Evaporated milk – unsweetened milk, evaporated under reduced pressure and reduced to 60% and
canned.

 Sweetened milk- same as above but sugar is added before processing. Sugar acts as preservatives
also.

 Milk powder-This is the whole milk from which the water is removed by either spray drying or by drying
processes

CULTURED DAIRY PRODUCTS:

Cultured dairy products such as yoghurt, butter milk, and sour cream are produced by adding specific bacterial cultures
to fluid diary products. The bacteria convert the lactose to lactic acid, giving the products their body, and tangy and
unique flavor.

USES OF MILK

1) Used in soups & sauces.

2) Used in vegetables preparation.

3) Used for making puddings, cakes & sweet dishes.

4) It is used for the preparation of non-alcoholic drinks such as milk shakes

5) Used in preparation of hot drink such as tea, coffee, hot chocolates etc.

Notes :

WHOLE MILK: It comes as pasteurized & has fat content of 3.9 %.

 CREAM
Cream is the butter fat content of whole cow’s milk, separated from the water.

Cream is commercially separated from milk in a creamery, by means of a mechanical separator. The milk is first
heated to between 32-49°C (90-120°F) before being run into the separator which operates like centrifugal machine,
rotating at very high speed and forcing the milk, which is heavier, to the outside; while the cream, which is lighter,
remains at the centre. The cream and the skimmed milk are drained out through separate outlets and by means of a
control valve, the fat content is adjusted. The skimmed milk is then heated to 79.5°C (175°F) to kill off any harmful
bacteria before being further processed into dried milk etc.

The principal difference between the various types of cream -single cream, double cream, whipping cream, clotted
cream and soured cream - is the balance between water and butterfat. This will make them liquid or of a very thick
consistency.

Other differences are in the way they have been made and their time for maturing which results in different tastes.

Cream has a slight yellow or ivory color and is more viscous than milk.

Cream is used in kitchen to give flavor and body to sauce, soups and desserts.

Single Cream: contains not less than 18% butterfat. It cannot be whipped due to their being too little butterfat.

Double cream: contains not less than 45% butterfat. It can be whipped but not too much as it will turn to butter. It can
be used to enrich sauces, but may curdle if boiled along with acid ingredients.

Whipping Cream: containing not less than 38% butterfat. It is perfect for whipping as its name indicates. After whipping
you will find a difference in texture and a change in volume. Sweetened or unsweetened cream can be used in
desserts or can be used as an accompaniment, and is incorporated in mousses to lighten them.

Clotted Cream: contains not less than 55% butterfat. It is already very thick so it can be used as it is and not whipped.

Soured Cream: These are single creams which contain about 20% butterfat, but have a souring culture in them, and
they are matured.

Half and Half: is a mixture of milk and cream in equal quantities and contains about 10-12% butterfat.

Note: Cream should be whipped at around 4ºC. And for this it will be helpful to chill the bowls also so as to allow
little dissipation of heat.

Manufactured Cream
1. Reconstituted Cream
It is made by emulsifying butter with skimmed milk or skimmed milk powder. This is not true cream, but a substance
which resembles it in appearance.
2. Imitation or Synthetic Cream
It is made by the emulsification of vegetable fats with dried egg and gelatin, and then sugar and flavourings are added.
It is a product which is frequently used in catering and baking trade, but which is very easily contaminated and liable to
cause food-poisoning.

Uses of Cream
1. To serve with hot or cold coffee and chocolate.
2. To serve as an accompaniment (fruit based salad).
3. To be used fro decorative purposes in cakes and gateaux and for garnishes in soups and desserts.
4. As a main ingredient in certain desserts such as ice-cream and custards.

Storage of Cream
Fresh cream must be treated in the same way as fresh milk, as far as storage is concerned. Whipped cream must be
covered and stored in sterilized containers in the refrigerator and used in the same day. Reconstituted and intimation
cream must be refrigerated and only small quantities be whipped, when required for immediate use.
 CHEESE

A. Introduction

B. Processing of Cheese

C. Types of Cheese

D. Classification of Cheese

E. Curing of Cheese

F. Uses of Cheese

Explain the types of cheese.

OR
Exam - Classify cheese with suitable examples with their country of origin. 5
Exam - How cheese is processed? Or Steps in making cheese. 5
Exam -Exam - What are the Steps in making cheese? 5
Exam - List six uses of cheese in cookery.
Exam - Explain different types of cheese with their brand name and country of origin. 5

CHEESE

COMPONENTS OF CHEESE MAKING

Milk - The various cheese of the world first owe their character and taste to the type of milk used - double cream,
toned, or skimmed milk. The character also greatly depends on the what animal the milk came from - cow, goat, ewe,
or water buffalo.
Starter - If left in a warm place, milk will sour by itself. This souring is due to the action of bacteria on the milk sugar,
lactose, and its conversion to lactic acid or sour milk. To speed up the process of souring and to prevent the milk from
becoming bitter and unpleasantly sour, a little warm sour milk from the previous day’s milk is added to this batch. This
speeds up or starts the process of coagulation, and is known as the starter or starter culture. In the case of pasteurized
milk, all bacteria is killed, and hence the starter consists of a combination of cultures grown in the lab.
Rennet - Although the starter culture speeds up the process of souring milk, and would eventually cause it to curdle, it
produces quite a sharp, acidic taste. The use of rennet, which is an enzyme from the inner lining of young hoofed
animals like lambs and calves, significantly improves the product. Rennet also helps break down the curd into a
smooth, even consistency, contributing to the texture and flavor.
Method of production

Preparation of milk
Milk is one of the prime ingredient was making cheese, it is a high protein dairy product made from the milk of animals
like cows, sheep, goat, buffalo, yak etc.

Prior to manufacture process, milk needs to be prepared, this is done by pasteurizing the milk, homogenizing it and then
clarifying it.

Addition of starter
This is done by two methods:

o In sour milk cheese lactic acid bacteria thickens the milk and
o sweet milk cheeses (most cheeses are of this kind), which are also called rennet cheeses. For this the
cheese maker adds rennet an enzyme taken from the stomach of suckling calves to separate solids in the
milk from the fluid.
 o The rennet causes the milk protein to build up and the milk to curdle without the milk turning sour. In this
method all other solid particles like fat, protein and vitamins get encompassed. Most of the rennet used today
in cheese making comes from the lining of a calf’s stomach.
Formation of Coagulum
o Addition of starter leads to coagulation of milk into a thick mass called ‘young curd’ and separation of whey.
o When the process is complete the liquid whey is drained off and the solid mass of curd or coagulated milk
protein is used to make cheese. At this stage this is called as ‘firm curd’
Cutting
o Firm curd is cut into smaller pieces by use of knives or chains. The size of the cut will be dictated by
the type and recipe of cheese. In most countries this process is carried out manually.

o This process is carried out for hard cheeses.

Stirring/ Scalding
o This process is also carried out for hard cheeses. It expels more whey and shrinks the curd.
o This process also speeds up the bacterial metabolism.
Salting
o Salt is added into the cheese by wet or dry method as per the recipe.
o Brining in some cheeses also leads to longevity in shelf life

Moulding or Vatting and Pressing

o After salting cheese is put in moulds for it to acquire a particular shape.
o This can be done in plastic or wooden moulds
o The cheese is pressed which gives it a definite shape.
o In case of blue chesses pressing is not done.
Finishing
o Cheese is de moulded and a rind or coating is given to the cheese.
o This process includes coating, wrapping or bandaging the cheese.
o The softer cheeses acquire a natural rind while it matures.
o In some cases rind is dried by rubber ash, use of grape must and wrapping it in leaves.
o Such as Gorgonzola which is coated with plaster of Paris
Ripening/ Maturing
o Mostly the harder cheeses are matured. They are matured in caves. A hard cheese can take
anything from 8 weeks to a year to ripen and mature.

TYPES OF CHEESE
The type of cheese produced by the cheese maker depends on the amount of moisture he wishes to eliminate and the
size of the cheese. The amount of moisture in the cheese will also determine what kind of rind or mould will grow on
the cheese.
1. Fresh Cheeses
Fresh cheeses are usually made by setting the curd with starter and rennet and are high in moisture. The young curd is
placed in sacks or perforated containers and drained slowly without pressure for a few hours so that the curd retains
much of the whey. Once sufficient whey has been drained off, the curds are either mixed or sprinkled with salt. They
are now ready to be eaten. For some cheese, like fromage frais, the rennet is not added. Such cheese are called
‘lactic cheese’. Some fresh cheeses are allowed to mature and grow either a white or bluish grey mould.

Fresh cheeses are always mild and high in moisture and therefore low in fat. They have a slightly acidic or lactic taste.
Most are used for cooking but some may be wrapped in leaves or dusted with paprika or fresh herbs for serving as a
table cheese.

2 .Soft Cheeses
The curd is ladled gently into perforated moulds and left to drain in an atmosphere of high humidity so that the curd
does not lose too much whey. After a few hours, the cheeses are turned out of their moulds and left to mature for a
few weeks. Their high moisture content, coupled with high humidity, attracts and encourages the growth of classic
white pencillium mould, which helps to break down the curd and contribute the flavour and texture of the cheese. The
result is a creamy, smooth, interior that looks as though it is almost ready to run

3. Semi-hard Cheeses
To obtain a firmer cheese, the curd is cut up to release some of the whey before the curd is placed in the moulds. It is
then often lightly pressed to speed up the draining. After a day or so, the cheese is turned out of its mould and washed
in brine. This seals the rind before the cheese is placed in cellars or ripening rooms where moulds are encouraged to
grow.

The lower moisture content means the fermentation process is slower, producing cheeses with a round, full bodied,
rather than strong flavour. Their taste often seems to be embodied with the oils and esters of the wild mountain
flowers of Europe. When young, semi-soft cheeses have a firm yet springy, school eraser texture, becoming elastic
and supple.

4. Hard Cheeses

To make a hard cheese, the curd must be cut more finely - from small cubes to rice-sized pieces. - The smaller the
pieces the more whey will be lost from the curd. The curds are then gently heated in a vat to force out more moisture
before the whey is drained out. Salt is then added to the curd, which now resembles rubbery, lumpy cottage cheese.
They may be cut again before being placed in large, perforated moulds that are frequently engraved with the unique
symbol, logo, pattern or name to identify the finished cheese or its maker. This is then sealed and left to mature for
weeks or even years.

Hard block cheeses are pressed into shape and then matured in special plastic wrap that allows the cheese to age
without the development of either mould or rind. The moisture that would normally be lost during maturation is also
retained.

5. Blue Cheeses

Blue cheeses are neither pressed nor cooked. Most frequently the curd is crumbled, eliminating much of the whey,
then scooped into stainless steel cylindrical moulds, each with a wooden disc on top. The curd remains in the moulds
for one to two weeks and is churned frequently to let the weight of the curds to press out more of the whey. Once the
cheeses can stand up on their own, they are removed from the moulds, rubbed with salt, and returned to the cellars.

The blue mould is a strain of pencillium that is added to the milk before the rennet is added. For the blue mould to
grow however, it needs to breathe, and this is aided by piercing the cheese with rods. The blue then grows along the
tunnels and into the nooks and crannies between the loose curd producing shattered porcelain look that typifies blue
cheese. Most blue cheese are normally wrapped in foil to prevent them from drying up.

Uses of Cheese:
1. As a cheese course for lunch or dinner. (The cheese would be served to a customer on a cheese board containing
U.K. cheeses only, French cheeses only or a variety of U.K. and continental cheeses. Serve cheese at room
temperature as only at room temperature will the full flavours develops).
2. As a feature item on a cold buffet.
3. As a cooking cheese:
a. To add to a basic cream sauce to make a cheese sauce.
b. To serve as an accompaniment to soups and farinaceous dishes.
c. To serve sprinkled on dishes to be gratinated.
d. To serve on toast e.g. grilled, Welsh rarebit etc.
To include in salads, snacks etc.

Famous Cheeses of the world(English)

Cheddar
o It is a best seller among the cheese and is a firm ripened type, it comes in many varieties ranging in flavour
from very mild to very sharp “rat cheese”.
Stilton
o Stilton is a white cheese with a light yellow hue and a strong blue-green mold culture. It is the best of all
English blue cheeses The taste is spicy and is mostly drunk with a glass of Port.
 Italian
Parmesan
o Another well known flavourer of salad dressings and sauces .
o It is a hard ripe cheese with a piquant and sharp flavour.
Gorgonzola
o Originally produced near Milan in a town called Gorgonzola, from full cream pasteurized cow milk.
o It is very creamy, soft and marbled with blue veins. To allow the blue veining to spread through it the cheese is
punctured with long high grade needles from one side and then a week later from the other side.
Mascarpone
o It is described as curd cheese. Used in tiramisu.
Bel Paese
o Another delicious cheese from Italy, which is soft and yellow, sweetish and very mild. Made from pasteurized
milk.

Mozzarella
o Mozzarella is one of the most famous Italian cheeses, it is used more to give finish to a dish rather than
taste. It is made from Buffalo milk.

Parmigiano - Reggiano
o It is a hard cheese with orange rind. Used in sauces, salads and over pasta and risotto.
Ricotta
o Is a soft, moist yet firm cheese. Used as a dessert cheese with sugar and fruits and also in pastry fillings. It is
also used for filling savories like ravioli
French
Brie and Camembert
o Most French cheeses are soft and the luxury end of the scale are two dessert cheeses Brie and Camembert-
both almost sauce soft. They taste much better than their aroma and rather unattractive appearance, which
would lead you to believe. But an odour of ammonia will tell you when they are past their prime.
Roquefort
o Comes from the region of Rouergue.
o It looks like marble, for its noble paleness is patterned with blue veins and patches. It is made from sheep’s
milk that is full cream and unpasteurised.
o Is used for blue cheese dressing for salads.
Greece
Feta
o This is a goat cheese from Greece made from goats or sheep’s milk and is an integral part of Greek cuisine
Swiss
Emmenthal
o Emmenthal cheese is equated with Swiss cheese all over the world. It is made of raw cow milk and with the
addition of rennet.
Gruyere

o Another delicious cheese from Switzerland, It’s mild when young and sharper when older. It's a sharp cheese
with a nutty aroma.
Holland
Edam
o Named after the small port of Edam, north of Amsterdam, it is a pressed, semi soft cheese.
o Edam is coated in red wax, which makes it so distinctive and is sold young.
Gouda
o It accounts for more than 60% cheese in Holland.
o Gauda is firm, smooth and supple cheese; it has a sweet and fruity flavour.
o Also had as a breakfast cheese.
Denmark

Danablu/ Danish Blue

o Danablu is a one of the most famous blue cheese.
 o It is sharp, metallic and salty taste

BUTTER

A. Introduction

B. Processing of Butter

C. Types of Butter

Processing of butter.
Types of butter.
Differenciate between compound butter and salted butter.
Butter is fatty substance obtained from churned cream, containing 80% fat, 20% water and whey (milk solids lift from
separating process).

 Butter hardens at low temperature and melts when heated.

 The smoking temperature of butter is 127ºC.
 Color varies form creamy white to golden yellow. It is the milk protein in the whey that makes butter spoil
quickly.
 Most of the butter is made form cow’s milk but other are some butter made from the milk of buffalo, yak, goat
and sheep is also available.

PROCESSING / MANUFACTURING OF BUTTER

1. HOLDING: Cream is pasteurized for 2-4 seconds at 95º C and then the temperature is lowered to 4-5º C and that is
kept for several hours to ensure uniform hardening of fat particles.
2. RIPENING: When the end product is going to be Lactic butter, only then this step is carried out, in which bacterial
culture is added. In this case, the holding temperature will be 15-18º C for 3-4 hours before being cooled to 4-5º C.
This gives butter a good flavour and the stage is omitted while making sweet cream butter.
3. CHURNING: It is carried out in big stainless steel containers holding about 100 gallons of cream and the internal
churners pass through the cream. This breaks the layer of fat solids which are released and are combined to form a
large group of butter fat. After about 30 minutes of churning the butter gets separated from butter milk and floats to the
surface.
4. WASHING AND SALTING: The butter grains are now washed with ice cold water to remove any butter milk left on
the surface of each grain, in order to maximize the keeping quality.
Salting is carried in two ways:
i. By adding fine grains of dairy salt.
ii. By dipping butter grains into brine solution (salt + vinegar) for 10-15 minutes and allowing the butter grains to absorb
it.
Types of butter :

There are two types of butter-

1. Sweet cream butter

2. Lactic butter.

Butter can be made from any kind of milk. In india, butter is made from buffalo milk.

Sweet cream butter : it is also known as fresh cream butter and is made from unripened cream. It can be salted or
unsalted. It is soft, creamy texture and a creamy buttery taste.

Lactic butter : this type of butter specially made in Denmark, Holland and france. The cream is mostly pasteurized,
inoculated with a culture that ripens the butter, then pasteurized once more to arrest the ripening process.

Uses of Butter

 As a spread for bread, toast and scones

 As a basic ingredient in pastry-making and cake-making.
 Used as an accompaniment (compound butter).
  To enhance the taste and flavour of soups and sauces.
 As a cooking medium (The smoke point of butter fat is only 127-130°C; so a vegetable oil should be used
when high cooking temperatures are required).
 For butter sculptures.

Butter is available in 10 Gms, 100 Gms and 500 Gms packs in the market.

Notes :

Unsalted butter /sweet butter- it has mild aroma and slightly sweet flavor, used for making swet pastries and cakes.

Salted butter –butter was originally salted to preserve it for the winter months when fresh butter was not made. Today
salted is added to butter as ingredients. It is not ideally used in preparation of pastries.

Compound butter : these are made by adding a particular natural flavor or color to butter, depending on the type of
food with which it is served. It is generally used as an accompaniment e.g. Lobster butter, parsley butter etc.

Ghee : it is obtained by clarifying butter. Butter is heated to evaporate water. Pure ghee has a higher keeping quality
and is a goo cooking medium and shortening agent used in Indian cuisine.