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cheese: (PRODUCTION (1.Pasteurised: 72° for 25 seconds, 2.Starter culture…
cheese:
PRODUCTION
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3.Rennet added: milk heated to 30°. rennet contains enzyme rennin that changes caesinogen to caesin. this coagulates the milk
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- Curd chips; cut into chips by mill
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- Salt is added: almost 2% to preserve and flavour
- Pressed and ripened: curd is pressed into moulds. longer curds pressed+ harder the cheese will be. stored to ripen for up to 15 months. ripens due to action of enzymes and bacteria. stronger smell and flavor too
- Packaged and labelled: plastic or waxed paper. Type of cheese, date, ingredients,storage instructions, allergy advice
DIETETIC VALUE:
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unpasteurised soft cheese can be dangerous for pregnant women. contain listeria which may cause listeriosis
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CULINARY USES
savoury dishes: pizza,macaroni and cheese
baking: cheese pastry, cheese scones
salads: caesar salad, greek salad
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desserts: cheesecake, tirmisu
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NUTRITIONAL VALUE:
PRO:HBV, caesin is present. Hard cheeses contain more
FAT: Saturated fat, more in hard cheese, depends on milk type.more fat=less water
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VIT: A and D, lacks C, source of B2
MIN: calcium, sodium chloride as preservative
CLASS
Hard cheese: chedder, emmental,poreson
Semi-hard: edam, gouda, monterey, jack and halloumi
Soft: mozarella, feta, camembert, cottage
Processed: cheesestrings, calvita
Mould: (blue veined), stilton
EFFECTS OF COOKING
protein coagulates, causing cheese to shrink
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