Cheese.. not all people likes to eat cheese but most of us love it. We even sometimes said it when we took a picture, "say cheese...". Saying the word itself can bring smile on our face. This time I will share about the "Manufacturing process of cheese". Let us start with where the cheese comes from. Cheese was not made by itself but it is produced by milk. It can come from cows, goats, ewes, or other mammals. But the one that we eat today mostly comes from cow’s milk.
Cheese is one of the world’s oldest food products. Cheese was first discovered thousands of years ago when nomadic herdsmen stored their milks in vessels made from the sheep’s and goat’s stomachs. Because their stomach linings contained an ideal mix of lactic acid, wild bacteria as milk contaminants and rennet, the milk would ferment and coagulate. This will finally result the production of cheese.
What is it in this cheese that is good for us? Cheese is a very high protein food and it is an ideal nutritional replacement for meat in a vegetarian diet. It is rich in the essential amino acids, calcium, protein, phosphorus, other minerals and vitamins, and has a high calorific value. A 30-gram (1.1 oz) serving of Cheddar cheese contains about 7 grams (0.25 oz) of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium (taken directly from the source).
Figure shows the manufacturing process flow on the cheese production. But this flow is just the basic and may differ between each manufacturer depending on the type and quality of the cheese that we can get in the market today. Well that is all that I can share in this short snippet. You guys can read further in “Manufacturing process of cheese” that was written by ‘Mark Angelo’. Have a happy reading and till we meet again in the next review.