Cottage cheese production

Cottage cheese is a nutritious food product which when properly made and cared for, is valued highly by the consuming public.

In a vat, skim milk and a predetermined amount culture are added. The material is then heated, cooked and cured. As soon as the desired acidity has developed, the curd is cut or broken and then cooked or heated until it is of the desired firmness.

The whey is drained and the curd is washed with water. The curds are washed 2-3 times with water to remove excess lactose and lactic acid, thereby stabilizing cord pH and to cool the curd.

The curd is mixed with a batch of dressing and is subsequently fed to the fillers. A popular type of cottage cheese is the mildly acid, large-grained product commonly known as low-acid rennet cottage cheese, or popcorn cheese or sweet curd cottage cheese.

The cooling/washing, drainage, creaming and packaging operations of commercial cottage cheese manufacture have undergone large-scale automation and semi-continuous multi-batch production is now normal practice.
Cottage cheese production

Production of cheddar cheese

In large automated plant, cheesemaking is typically held to a well-timed schedules. Culture, CaCl2 and color are typically added as cheese milk enters the cheese vat, after pasteurization and cooling.

Cheddar cheese is produced by the coagulation of cow’s milk with rennet. Acid production during manufacturer is achieved by use of mesophilic type O culture of Lactobacillus lactis subsp, lactis and Lactococcus lactis subsp, cremoris.

Color addition 
Annatto may be added to cheese milk at a rate of approximately 66 mL per 1000 kg of milk, adjusted to desired product color.

Culture addition 
Cheese manufacturers may increase or decrease the amount of culture based on seasonal variation in milk composition. The principal function of the starter is the uniform production of lactic acid at a predictable rate to ensure that quality cheese is produced.

When the acidity has reached the required level, usually after 45 – 60 minutes, rennet is added and dispersed evenly throughout the milk, after which curd formation begins. Rennet acts to coagulate the milk solids into curd.

When the curd is firm enough it is carefully cut into cubes the a size of large peas, before mixing with whey. The mixture the gradually heated through the walls of the cheese vat to a temperature of 39 ° C.

Ripening 
Cheddar is matured for periods from 3 to 18 months, but extended maturation periods of up to 2 years or more may be used in production of specialist cheeses.
Production of cheddar cheese

Goat’s milk

Although dairy cows produce the grates amount of world milk supply mostly from developed countries, more people drink the milk of goals than milk of any other single species on a worldwide basis.

Most of the world’s goat population is kept for the production of meat and milk. Some breeds, such as the Sannen, the Angola-Nubian and the alpine breeds, have been selected for high levels of milk production, and yields of more than 1000 kg per year are not uncommon.

With proper milking and handling practices, milk can be a highly nutrition food. It is especially valuable for growing children.

The release of milk by a goat is an involuntarily reflex in response to a set of external stimuli. These stimuli include the presence of the kid and the action of suckling by the kid. The milk must be safe to consume free of pathogenic bacteria, antibiotic, insecticide and herbicide compounds.

One of the most important contributions of goat milk to human nutrition is the calcium and phosphate that it supplies. Goat milk contains about 1.2 g calcium and 1 g phosphate per liter; these concentrations are similar to those in cow milk.

All milk for human consumption must be pasteurized. Milk can transmit the following health problems to people: brucellosis, tuberculosis and diarrhea and abdominal pains.

A variety of products may be manufactured from goat milk, including fluids products (low fat, fortified, or flavored), fermented products such as cheese, butter milk or yoghurt, frozen products such as ice cream or frozen yoghurt or butter, condensed and dried products.
Goat’s milk 

Quality Characteristics of Raw Milk

Quality Characteristics of Raw Milk
Good raw milk quality is the basis for the production of high quality dairy products. The raw milk quality is controlled by the following characteristics:

Level of nutrient and reagents

Chemical physical characteristics

Level of total plate count and composition of the flora, e.g. level of spore formers, coliform, psychotrophs and thermosresistant microorganisms in the total plate count as well as level of somatic cells (cell count)

Presence or absence of pathogenic organisms such as those that cause tuberculosis, brucellosis or mastitis

Presence or absence of disease such as pus particles or toxins

Presence or absence of deleterious substances such as inhibitors or other foreign substances

Taste and flavor

Cleanliness of milk

Quality Characteristics of Raw Milk