processes Flashcards
(3 cards)
Production of cheese
1.Pasteurised-Raw milk is pasteurised at 72 degrees for 25 seconds
2.Starter culture added-A starter culture of lactic acid bacteria is added which acts as a preservative and adds flavour
3.Rennet added-Milk is heated to 30 degrees and rennet is added, rennin changes the protein caseinogen to casein this coagulates milk
4.Curds and whey-Mixture is left for 35-40 mins until it separates curds and whey
5.Cut-Curds are cut to release more whey
6.Drained-Whey is drained off. Cottage cheese is produced at this stage
7.Scalding-Curds are heated to 35-40 degrees for 40-45 mins and stirred continues to achieve the correct consistency
8.Cheddaring-Curds are cut into blocks and piled on top of each other to drain more whey
9.Curd chips-Curds are cut into chips by a mill
10.Salt added-2% salt added to add flavour and to preserve the cheese
11.Pressed and ripened-Curds are pressed into moulds and stored to ripen and mature for 3-15 months ripening adds texture, colour and smell to cheese
12.Packaged and labelled-Cut to retail size e.g. 200g or 500g and packaged into varying materials e.g. plastic
Milk processing-Pasteurisation
Process-Milk is heated to 72 degrees for 25 seconds and then let cool quickly to 10 degrees
Effects-Pathogenic bacteria are destroyed
-Shelf life is extended approximately
6-8 days
-Loss of vit c and vit 1 thiamine
-No noticeable change in flavour
Wheat processing
Preparation
1.Screened-sieves remove sticks , stones and dirt from the wheat grains
2.Cleaned-Wheat grains are scrubbed to remove beard and washed
milling
3.Conditioned-wheat is often too dry for milling so it is conditioned by adding water to make it easier to roll and mill
4.Blended-Different wheat types are blended this blend is referred to as a grist
5.Break rolled-Wheat grains pass through rotating metal ridged rollers that peel them open releasing the endosperm without breaking the other bran layers into pieces at this point flour is produced
