Enzymes+in+Cheese(Jaewoong+Seo)

=__**Process of Making Cheesesssss**__=

Cheese was made for keeping the nutrients of milk. Cheese is a food which contains the coagulated, compressed, and usually ripened curd of milk that are separated from the whey. Most of the cheeses that are produced are from cow's milk, however, people also prouce cheese that are made by goat or sheep. Cheese is very widely used and loved all over the world and I'll write about the process of cheese making.



To start off, since the most important element that consists cheese is milk, I will start from the preparation of the milk. Like various other dairy products, milks that are used in cheeses are clarified, seperated, and standardized firstly. After those processes, milks now get pasteurized. When pasteurizing, milk gets into the heat around 63~65° C for about 15 seconds. After pesteurizing, other addictives are added to the cheese milk. Those additives are usually Calcium chloride, Nitrates, Color, hydrogen peroxide, and lipases. To breifly talk about the usage for each of those, Calcium Chloride is to replace the calciums that were lost during pasteurizing process. Nitrate is used for handling the bad effects of clostridium tyrobutyricum on cheeses. Unlike other additives, colors are used to make the colors of the cheeses equal, because the colors of milks are different in every season. last but not least, the lipase is for maintaining the right flavor. The next step is called Milk Coagulation. This process is for keeping the position or structure of water and globules in the newely formed matrix by using enzymes, acid treatment, and heat-acid treatment. To talk about the usage of those three, for enzyme, chymosin and rennet are mostly used. For Heat-Acid Treatment, the heat changes the nature of why proteins. however, by using Heat-Acid treatment, the protein can be retrieved up to 90%. After the milk coagulation, we have to go through the Curd treatment. After the coagulation, milk turns like a gel and starts to firm. Since milk gets firmed, we cut it into pieces. After that, the pieces of milk shrinks because of hydrophobic reaction due to the increase of temperature. After those pieces reach to the certain level of moisture and acidity, the whey in the curds dissappear. After this process, to classify the types of cheeses, we add salt to acheive the characteristic of each type of cheese. The last process of making cheese in ripening the cheese. Most of cheeses are ripened except for the fresh ones. To achieve the certain flavor of each cheese, the usage of temperature and the length of ripening differ from one to another. Bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts and environmental contaminants are used for ripening the cheese.

Sources : http://www.foodsci.uoguelph.ca/dairyedu/cheese.html#treatment#treatment
 * http://www.m-w.com/cgi-bin/dictionary?book=Dictionary&va=cheese
 * http://www.natural-connection.com/resource/tnc_reference_library/cheese.html