This meant that goats required less food and were easier to transport and herd. Rennet contains the enzyme chymosin which converts κ-casein to para-κ-caseinate (the main component of cheese curd, which is a salt of one fragment of the casein) and glycomacropeptide, which is lost in the cheese whey. "With cheese production, you are relying heavily on good bacteria ," says D'Amico. The designs and patterns were often used to decorate the cheeses and differentiate between them. It is carefully transferred to cheese hoops and the whey is allowed to drain from the curd by gravity, generally overnight. The job of the cheesemaker is to control the spoiling of milk into cheese. In cheese production, LAB play a role in ripening and development of flavours. Main microorganisms involved in cheese making 1- Lactic acid bacteria As with many foods the presence of water and the bacteria in it encourages decomposition. Moreover, goats can breed any time of the year as opposed to sheep, who also produce milk, but mating season only came around during fall and winter. Kats, Sandor Ellix; Pollan, Michael (2015). By taking the cheese through a series of maturation stages where temperature and relative humidity are carefully controlled, the cheesemaker allows the surface mould to grow and the mould-ripening of the cheese by fungi to occur. Surface ripening of some cheeses, such as Saint-Nectaire, may also be influenced by yeasts which contribute flavour and coat texture. To make cheese, the cheesemaker brings milk (possibly pasteurised) in the cheese vat to a temperature required to promote the growth of the bacteria that feed on lactose and thus ferment the lactose into lactic acid. ADVERTISEMENTS: The following points highlight the three main steps involved in the production of cheese. Vacuum packing removes oxygen and prevents mould (fungal) growth during maturation, which depending on the wanted final product may be a desirable characteristic or not. Mould-ripened cheeses ripen very quickly compared to hard cheeses (weeks against months or years). Cheesemaking (or caseiculture) is the craft of making cheese.The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. The composition of bacteria, yeast and fungi that make up the cheese microbiome is critical to flavor and quality of the cheese, so figuring out … Cheesemaking (or caseiculture) is the craft of making cheese. Coagulum Formation 2. The cheesemaker must, therefore, remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. During the fermentation process, once the cheesemaker has gauged that sufficient lactic acid has been developed, rennet is added to cause the casein to precipitate.

This ensures a product of good quality that will keep. Cheesemakers must be skilled in the grading of cheese to assess quality, defects and suitability for release from the maturing store for sale. The use of lactic acid bacteria (LAB) as starter cultures is essential in the production of fermented foods. The cheesemaker's goal is a consistent product with specific characteristics and organoleptic requirements (appearance, aroma, taste, texture). Asher, David (2015).