Cheese is a ripened, semi-ripened, or unripened dairy product made by coagulating milk with rennet enzyme or acid, then using a starter culture to create acid and flavour. Cheese making entails a number of phases during which some milk solids are certain to be lost at some point, which must be monitored and minimised. The cheese yield is very important to the cheese manufacturers since it affects the cheese manufacturing process and maximises profit. Several factors, both controllable and uncontrollable, influence cheese yield. The recovery of milk fat and casein in the product will be critical to increasing cheese yield. It is easier to improve the yield of soft cheese types than it is to boost the production of hard cheese kinds. Due to the low total solids in the milk at the start, reduced fat cheese production has a low output. As a result, putting a premium on cheese yield increase is critical. In addition to traditional techniques for increasing cheese yield, cheese factories use a variety of strategic methods, including cattle diet manipulation, genetic engineering, additives such as stabilisers and enzymes, high protein food additives such as ultrafiltered retentates and calcium salts, partial homogenization of milk, high pressure processing of milk, and cryogenic processing.
Author(s) DetailsA. H. Jana
Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand – 388 110, Gujarat, India.
Tejas B. Soni
AmulFed Dairy, Gandhinagar, India.
Hetal Soni
Havmor Ice Cream Pvt. Ltd., Ahmedabad, India.
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