Milk processing

INDUSTRIAL UNIVERSITY OF HOCHIMINH CITY

INSTITUTE OF FOOD BIOTECHNOLOGY

SUBJECT: SPECIALIZED ENGLISH IN FOOD SCIENCE

AND TECHNOLOGY
ESSAY: MILK PROCESSING

INSTRUCTOR: NGUYN TH THANH BNH

CLASS:
DHTP8

HCMC, 11/2014
MEMBERS IN GROUP

NAME

Student code

NG TH KIU ANH

12131761

TRN TH THY DUYN

12023991
Page 1

Milk processing
NGUYN TH TRC GIANG

12147521

NGUYN THI THANH HUYN

12092591

V TH KIM LIN

12056261

DNG C LONG

12128351

NGUYN TRN NGC PHC

12139351

Page 2

Milk processing
Contents
1. INTRODUCTION ................................................................................................................ 4
2. CHEESE MAKING.............................................................................................................. 8
2.1 What is Cheese? ............................................................................................................. 8
2.2 How many types of cheese? ............................................................................................ 8
2.3 Why, Where and When to make Cheese ......................................................................... 8
3. HOW TO MAKE "PASTA FILATA" CHEESE ................................................................. 9
3.1 Materials and equipment ................................................................................................ 9
3.2 Manufacturing steps ..................................................................................................... 10
4. HOW TO MAKE "ALPINE" FARMHOUSE CHEESE ................................................... 19
4.1 Materials and equipment .............................................................................................. 19
4.2. Manufacturing steps .................................................................................................... 20
5. HOW TO MAKE FETA CHEESE .................................................................................... 24
5.1 Materials and equipment .............................................................................................. 24
5.2 Manufacturing steps for Feta ....................................................................................... 25
ANNEX: ................................................................................................................................. 28
1. Milk Quality: .................................................................................................................. 28
2 Filtration and Clarification: ............................................................................................. 29
3. Pasteurisation:................................................................................................................. 29
4. Thermization: ................................................................................................................. 29
5. Additives in cheese milk: ............................................................................................... 29
6. Colour additives.............................................................................................................. 30
7. Starter culture: ................................................................................................................ 30
8. Milk coagulants. ............................................................................................................. 31

Page 3

Milk processing
1. INTRODUCTION ( LIN ) + HUYN
Milk is the normal product of mammary gland secretion.
Milk is
an emulsion or colloid of butterfat globules within a water-based fluid that contains
dissolved carbohydrates and protein aggregates with minerals. Because it is produced as a
food source for the young, all of its contents provide benefits for its growth. The principal
requirements are energy (lipids, lactose, and protein), biosynthesis of non-essential amino
acids supplied by proteins (essential amino acids and amino groups), essential fatty acids,
vitamins and inorganic elements, and water.

Butterfat is a triglyceride (fat) derived from fatty acids such as myristic,palmitic, and oleic acids.

Lipids
Initially milk fat is secreted in the form of a fat globule surrounded by a membrane.
Each fat globule is composed almost entirely of triacylglycerols and is surrounded by a
membrane consisting of complex lipids such as phospholipids, along with proteins. These
act as emulsifiers which keep the individual globules from coalescing and protect the
contents of these globules from various enzymes in the fluid portion of the milk. Although
9798% of lipids are triacylglycrols, small amounts of di- and monoacylglycerols, free
cholesterol and cholesterol esters, free fatty acids, and phospholipids are also present.
Unlike protein and carbohydrates, fat composition in milk varies widely in the composition
due to genetic, lactational, and nutritional factor difference between different species. Like
composition, fat globules vary in size from less than 0.2 to about 15 micrometers in
diameter between different species. Diameter may also vary between animals within a
species and at different times within a milking of a single animal. In unhomogenized cow's
milk, the fat globules have an average diameter of two to four micrometers and with
homogenization, average around 0.4 micrometers. The fat-soluble vitamins A, D, E,
and K along with essential fatty acids such as linoleic and linolenic acid are found within
the milk fat portion of the milk.
Proteins

Page 4

Milk processing
Normal bovine milk contains 3035 grams of protein per liter of which about 80% is
arranged in casein micelles.
Caseins
The largest structures in the fluid portion of the milk are "casein micelles": aggregates
of several thousand protein molecules with superficial resemblance to a surfactant micelle,
bonded with the help of nanometer-scale particles of calcium phosphate. Each casein
micelle is roughly spherical and about a tenth of a micrometer across. There are four
different types of casein proteins: s1-, s2-, -, and -caseins. Collectively, they make up
around 7686%. Of the protein in milk, by weight. Most of the casein proteins are bound
into the micelles. There are several competing theories regarding the precise structure of the
micelles, but they share one important feature: the outermost layer consists of strands of one
type of protein, k-casein, reaching out from the body of the micelle into the surrounding
fluid. These kappa-casein molecules all have a negative electrical charge and therefore repel
each other, keeping the micelles separated under normal conditions and in a
stable colloidal suspension in the water-based surrounding fluid.
Milk contains dozens of other types of proteins beside the caseins including enzymes.
These other proteins are more water-soluble than the caseins and do not form larger
structures. Because the proteins remain suspended in the whey left behind when the caseins
coagulate into curds, they are collectively known as whey proteins. Whey proteins make up
approximately 20% of the protein in milk, by weight. Lactoglobulin is the most common
whey protein by a large margin.
Salts, minerals, and vitamins
Minerals or milk salts, are traditional names for a variety of cations and anions within
bovine milk. Calcium, phosphate, magnesium, sodium, potassium, citrate, and chlorine are
all included as minerals and they typically occur at concentration of 540 mM. The milk
salts strongly interact with casein, most notably calcium phosphate. It is present in excess
and often, much greater excess of solubility of solid calcium phosphate. In addition to
calcium, milk is a good source of many other vitamins. Vitamins A, B6, B12, C, D, K, E,
thiamine, niacin, biotin, riboflavin, folates, and pantothenic acid are all present in milk.
Calcium phosphate structure
For many years the most accepted theory of the structure of a micelle was that it was
composed of spherical casein aggregates, called submicelles, that were held together by
calcium phosphate linkages. However, there are two recent models of the casein micelle
that refute the distinct micellular structures within the micelle.

Page 5

Milk processing
The first theory attributed to de Kruif and Holt, proposes that nanoclusters of calcium
phosphate and the phosphopeptide fraction of beta-casein are the centerpiece to micellular
structure. Specifically in this view, unstructured proteins organize around the calcium
phosphate giving rise to their structure and thus no specific structure is formed.
The second theory proposed by Horne, the growth of calcium phosphate nanoclusters begins the
process of micelle formation but is limited by binding phosphopeptide loop regions of the caseins.
Once bound, protein-protein interactions are formed and polymerization occurs, in which K-casein
is used as an end cap, to form micelles with trapped calcium phosphate nanoclusters.
Some sources indicate that the trapped calcium phosphate is in the form of Ca9(PO4)6; whereas,
others say it is similar to the structure of the mineral brushite CaHPO4 -2H2O.
Carbohydrates and miscellaneous contents

A simplified representation of alactose molecule being broken down into glucose and galactose
Milk contains several different carbohydrate including lactose, glucose, galactose, and other
oligosaccharides. The lactose gives milk its sweet taste and contributes approximately 40% of
whole cow's milk's calories. Lactose is a disaccharide composite of two simple
sugars,glucose and galactose. Bovine milk averages 4.8% anhydrous lactose, which amounts to
about 50% of the total solids of skimmed milk. Levels of lactose are dependent upon the type of
milk as other carbohydrates can be present at higher concentrations that lactose in milks.

Other components found in raw cow's milk are living white blood cells, mammary
gland cells, various bacteria, and a large number of active enzymes.
Appearance
Both the fat globules and the smaller casein micelles, which are just large enough to
deflect light, contribute to the opaque white color of milk. The fat globules contain some
yellow-orange carotene, enough in some breeds (such as Guernsey and Jersey cattle) to
impart a golden or "creamy" hue to a glass of milk. The riboflavin in the whey portion of
milk has a greenish color, which sometimes can be discerned in skimmed milk or whey
products. Fat-free skimmed milk has only the casein micelles to scatter light, and they tend
Page 6

Milk processing
to scatter shorter-wavelength blue light more than they do red, giving skimmed milk a
bluish tint.
The casein micelles and the fat globules give milk most of its physical characteristics,
and give taste and flavor to dairy products such as butter, cheese, yogurt, etc. The
composition of milk varies considerably with the breed of cow, stage of lactation, feed,
season of the year, and many other factors. However, some relationships between
constituents are very stable and can be used to indicate whether any tampering with the
milk composition has occurred.
Milk is a highly perishable product that should be cooled to about 4oC as soon
as possible after collection. Extremes
of temperature, acidity (pH) or
contamination by microorganisms can rapidly decrease its quality.
In general, proper milling procedures and hygiene are followed by most dairy farmers in
Kenya. However some facts indicate that, there is still room and need for improvements.
For example, dairy plants still reject a substantial amount of the milk delivered for
processing. During 1994, out of 45,729,953 kg milk delivered at KCC, Nakuru plant,
375,966 kg (8.2%) of milk was rejected. Most of the rejected milk was due to advanced
acidification when it reaches the dairy plants after long periods of transport without prior
cooling. Projected on a national scale, milk rejections of the order of 8% could amount to
millions of milk and shillings lost by the dairy farmers.
One way of reducing such losses, is to convert the perishable raw milk into preserved, long
keeping products such as cheese in small to medium scale dairies near to the farmers located
in remote, inaccessible areas.
Since the liberalisation of the dairy industry in Kenya in 1992, a number of small scale to
medium scale dairy processing plants have emerged. Apart from processing liquid milk and
cultured milk products, some of these plants are also producing a variety of cheeses. The
quality of cheeses produced, vary from being of very high quality to some which are of
below average quality or poor quality - especially in small scale establishments. In order to
assist the small scale to medium scale processors improve the quality of their dairy products
including cheese, the Training Programme for the Small Scale Dairy Sector under project
GOK/FAO/TCP/KEN/6611, has prepared this guide as Cheese Making to be used for
training and by the private small scale dairy processors. The emphasis is on hygienic milk
production method and a good understanding of cheese processing principles and good
manufacturing practices, which is essential for successful production of good quality cheese.

Page 7

Milk processing
2. CHEESE MAKING (PHC )
2.1 What is Cheese?
Most likely you will have experienced that once you tried to boil milk that was slightly sour
to the taste. The result: the milk coagulated forcing the whey to separate from the curd. You
probably did throw away the lot as "spoilt milk".
If on the other hand, you had taken a "little trouble" and filtered the curd through a piece of
clean, loosely knit white cloth (cheese cloth) or a sieve, the trapped curd is indeed "fresh
cheese". With a little salt added, the fresh cheese tastes real nice.
The fresh (curd) cheese, will like all fresh or raw foods spoil within a short time if not well
preserved. To preserve the cheese, the fresh curd is often pressed to form a compact mass,
salted and stored under special care to "ripen" through a kind of fermentation for 4 to 8
weeks or more. This changes the body of the whitish creamy cheese card to a soft, mellow,
yellowish coloured cheese body containing nutritious milk proteins, fat, vitamins and
minerals. This manual intro duces you to the art of making of a few types of ripened cheese.
2.2 How many types of cheese? ( LONG)
Broadly speaking there are two main types of cheese.
Those which are made through coagulation of milk by acidification.
The acidification can be by direct addition of an organic acid such as lemon juice or vinegar
OR by "natural acidification" through acid produced by milk lactic acid bacteria. Most of
such type of cheese is consumed "fresh" or "soft", unpressed cheese.
Cheese in which the milk is coagulated by means of enzymes (rennet).
The second type and the most common, is that in which the milk is coagulated by means of
enzymes extracted from the stomach of young calves or other sources.
Most of this type of cheese if often pressed into various shapes, salted and ripened into
"semi-hard" or "hard types". As with other types of foodstuffs, a variety of "preparation"
recipes have resulted into thousands of types of ripened cheeses worldwide. Each type is
best suited for the conditions under which it has evolved. In Kenya, experience has shown
that Feta cheese, Pasta Filata cheese and semi-hard, Alpine types of cheeses (Gruyere,
Gouda, Tilsiter etc.) can he made under farm or small scale processing installations. The
manufacture of these three types will he described in detail in this Processing Guide.
2.3 Why, Where and When to make Cheese
In many parts of Kenya, some large-scale dairy farmers, produce and process milk on their
farms into cheese. There is opportunity for small scale to medium scale milk processors to
tap milk from remote milk shed areas and process it into cheese of their choice.
Page 8

Milk processing
For smallholder dairy co-operative societies, marketing milk as raw milk may not be the best
option in terms of potential economic returns. Under appropriate conditions, which must be
considered carefully, cheese making could earn them higher returns from their milk if they
choose to process it into cheese.
Other factors to consider include the fact that, very often women have to walk long distances
to the market place to sell several litres of milk everyday. Women can form co-operative
groups to collectively market their milk. If 100 litres or more can be collected, this is a very
heavy load-to be transported. 13 kg is milk solids with useful nutrients. The rest, 87 kg is
water.
Through cheese production, the 100 kg of milk is concentrated to about 10 kg, well
preserved cheese requiring to be taken to the market only once a week. The rest of the milk
whey can be fed to pigs or used in the preparation of "ugali" or "uji" instead of using tap
water.
Therefore, where a market for cheese exists good cheese making provides a means of
improving:
Marketability of milk surpluses.
Preservation of valuable milk solids.
Women's workload in milk marketing.
Farm income from dairy production.
3. HOW TO MAKE "PASTA FILATA" CHEESE 2 NGUOI ( K.ANH + GIANG +
DUYN )
3.1 Materials and equipment
To be able to make a "Pasta Filata" type of cheese at the farmhouse or village level you will
require the following:
a) Milk: from at least 100 litres to as much as 2000 lanes or more.
b) Rennet: in powder form or as tablets or a local rennet substitute (e.g. crude extract from
goat kid or calf abomasa) may be used.
c) Charcoal stove or biogas burner for warming/heating the milk.
Where resources permit, an electrical hot water generator or water boiler or tunnel hot water
boiler may be used.

Page 9

Milk processing

Fig. 3.1: Improved "jiko" may be used in pasteurising cheese milk in cans or special vats.

e) Various utensils such as: cheese vats, cheese buckets, cheese knives, thermometer,
colander, wash basins and running water, cups, ladles, sufurias etc.
f) Cheese moulds; select either cylindrical or round.
Cheese curing room with wooden shelves or small cupboard.

Fig. 3.2: Some equipment required in cheese making.

3.2 Manufacturing steps
3.2.1. Milk standardization
Although whole milk may be used, it is recommended to use milk of 3% butterfat in making
"Pasta Filata" cheese, This is achieved by separating part of the milk in a cream separator to
remove cream. The resulting skim milk is then mixed with the rest of the milk to give cheese
milk of about 3% BF.

Page 10

Milk processing

Fig. 3.3 A hand driven cream separator.

3.2.2. Heating the cheese milk
After standardising the milk, it is put in a large container called a "cheese vat". The milk is
heated by hot water surrounding the cheese vat. For small amounts of milk, water in a large
aluminium sufuria (40 litres) may be used to heat milk placed in a small sufuria (20 lines).
The water may be heated using a charcoal store or biogas burner. The milk is heated to 35C
only.

Fig. 3.4 : Heating of cheese milk to 32 - 35C.

3.2.3 Starter culture addition

The next step is to add previously fermented lactic acid culture or sour milk at the rate of 1.5
to 2 litres per 100 litres of milk (0.3-0.4 litres per 20 litres cheese milk). Stir for 5 min.
Leave undisturbed for 15 min.

Page 11

Milk processing
Fig. 3.5 Addition of starter culture to the cheese milk. Stir well for 5 minutes.
3.2.4 Addition of rennet

While the milk is being let to ripen for 15 min., dissolve one tablet or rennet powder in a
glass of clean water. Add a pinch of salt to the rennet solution. After ripening period, add the
rennet solution to the cheese milk and stir (maintain a temperature of 35 C). Leave
undisturbed.

Fig. 3.6 Adding and stirring-in rennet.

3.2.5 Testing curd firmness
Stab the coagulum with the forefinger and lift. If it breaks clean, the curd is ready for
cutting. If it shatters, give it a little more time, then try again.

Fig. 3.7: A firm curd breaks smoothly (left) without shattering (right).
3.2.6. Cutting the curd
By using a cheese knife, cut in two directions first towards yourself and secondly sideways
to form squares of about 1cm wide. Thirdly cut at an angle across the vat (sufuria).

Page 12

Milk processing

Fig. 3.8: Cutting the cheese releases the whey.

3.2 7. Stirring the curd
After cutting the curd with a knife wash your hand with soap and rinse in plenty of clean
water. Stir the curd gentle with your hand for 15 min. Agitating from bottom up, break up
the bigger pieces of curd with your hand without crushing them.

Fig. 3.9: Clean hands may be used to stir small quantities of curd.
3.2.8. Curd ripening
Let the curd settle and remove some whey. Let the curd ferment (ripen) for 2 to 4 hrs.
Maintain the temperature at 36C if using sour milk as starter culture and 42C if using a
yoghurt starter culture. Raise the temperature gradually by adding in hot water.

Page 13

Milk processing

Fig. 3.10: The curd settles down daring "ripening".

3.2.9. Curd spinning ability test
In order to know whether the curd has reached a point where it can be made to be elastic, it
is necessary to conduct a spinning ability test.
i) Using a laddle scoop out a few curds and immerse in boiling water.
Mould the curd like a chewing gum and try to stretch it.

If the curd breaks, then it is not yet ready. Leave undisturbed for a few more minutes (5 to
10) before trying the test again.

On a further trial, if the curd stretches like chewing gum, then it is ready for moulding.

Page 14

Milk processing

Fig. 11 a-c: Curd spinning ability test.

3.2 10. Cutting the curd
Scoop the matted curd from the bottom of the cheese vat and cut it to small portions on a
wooden tray placed in a slanted position.

Fig. 3.12: Cut the curd on a slanted table to facilitate whey drainage.
3.2.11. Moulding the cheese
After cutting the cheese into small pieces, put about 1/2 to 1 kg of the cheese in a basin of
hot water (80 - 90C). Have a bucket of cold water ready nearby.
Stir the cheese curds in the hot water basin until it looks like a bread dough.

Fig. 3.13: Place the curd in hot water (> 80C) to melt it.
Mould the gummy curd into a ball

Page 15

Milk processing

Pull the open end together and cut off the loose piece.

Immerse the cut end into the hot water basin to seal off and smoothen the surface
Smoothen off all the cheese's surface.

Fig. 13 a-c: Moulding the molten, cheese curd to a compact mass.

Place the cheese in plastic moulds cut out of a 4" (for 1/2 Kg cheese)or a 6" plastic pipe (for
l kg cheese).

Fig: 3.14: Smoothen the cheese surface to seal off holes.

3.2.12. Cooling the cheese
Page 16

Milk processing
After staying in the moulds for about 15 minutes, the cheese balls can be transferred into a
bucket of clean tap water to cool down.

Fig. 3.15: Cool the worm cheeses in cold water to firm the body.
3.2.13. Brining the cheese

After cooling in water for about one hour, the cheese is removed from the plastic mould and
placed overnight in salt water containing 1 kg salt per 10 litres of water.

Fig. 3.16: Brining gives the cheese a good taste.

3.2.14. Ripening the cheese

The cheese is placed on wooden shelves and turned once every day.

Page 17

Milk processing
Fig. 3.17: The cheese is ripened for 10 -14 days.
After several days, moulds will have started to grow on the cheese surface. The cheese and
the wood surface should be cleaned everyday with a clean piece of cloth or soft brush
soaked in brine.
Wipe all surfaces dry and turn over the cheese.

Fig. 3.18: Cleaning and turning daily is essential.

3.2.15. Marketing the cheese
"Pasta Filata" cheese will be ready for sale at least 10 days after manufacture. The cheese
should have a yellow and soft body. Before delivering to a shop or any consumer, clean the
cheese thoroughly and place in clean cartons lined with plastic or white plain paper. Never
use old newspaper for wrapping cheese.

Fig. 3.19: A good marketing strategy is crucial for success.

3.2.16. Utilization of Filata Cheese

Pasta Filata type of cheese is a cooked cheese. Therefore it does not develop strong flavour
during ripening. When properly handled a semi-hard cheese with a soft body and a very
mild, pleasant flavour results.
The cheese can be cut to small pieces and eaten with bread.
It is particularly suitable for use as cooking cheese as it can be grated and used with
spaghetti or macaroni, as a salad dressing or used in pizza preparation.
Page 18

Milk processing
One kilo of cheese has similar nutritive value to one kilo of meat or eight litres of milk.

Fig. 3.20: Pasta filata (Mozzarella) cheese is delicious and nutritious.

4. HOW TO MAKE "ALPINE" FARMHOUSE CHEESE
The production of "Alpine cheese" as described here represents a family of semi-hard
cheese, which originated in the mountainous region of Switzerland and France. It was
traditionally made under farm household conditions. Cheeses such as Gruyere, Gouda and
Tilsiter can be made with minor modifications using the "recipe" described hereunder:
4.1 Materials and equipment
To be able to make "Alpine" Farmhouse cheese on a small scale you will require the
following:
Milk: from at least 100 litres to as much as 500 litres or more.
Rennet: in powder form or as tablets or a local rennet substitute (e.g. crude extract from calf
or kid abomasum or adult sheep, goat or cattle abomasum)
Charcoal stove or biogas burner for heating the milk.
Starter culture: usually one that grows well at ambient temperature and of high gas
producing ability (necessary for formation of holes in the cheese).

Fig. 4.l: Some materials required for cheese making.

Various utensils: cheese vat, buckets, cheese knife, thermometer, colander, wash basin,
running water, jugs, ladles, sufurias, cheese moulds, cloths.
Page 19

Milk processing
Press: a simple cheese press such as shown here can be easily made and used in pressing the
cheese.

Fig. 4.2: A lever press may be made locally

Cheese curing room with wooden shelves or a small cupboard with, a temperature of 17 C
to not more than 24C and relative humidity of at least 80%.
CAUTION: The low temperatures required mean that this type of cheese can only be
successfully made in the highland areas of E. Africa (> 1700 m.a.s.l.).
4.2. Manufacturing steps
4.2.1. Milk prey

Alpine farmhouse cheese is usually prepared from whole milk but standardised milk of not
less than 3% butterfat may be used.
Whichever milk is used, it mast first be filtered through a clean cloth or strainer to remove
all physical dirt.
4.2.2. Heating the cheese milk

After filtering the milk into the cheese vat or sufuria, heat the milk by putting it into a larger
vessel containing water which is heated cover a charcoal or biogas burner. Heat the milk
while stirring gently to 65 C and maintain at that temperature for 30 minutes.

Fig. 4.3: Pasteurising cheese milk ensures consistent quality

4.2.3. Cooling the milk
Page 20

Milk processing
After 30 min holding at 65C, place the hot milk vessel in a larger vessel containing cold
water. Stir the milk to hasten cooling. Change the cooling water several times if it gets too
warm. The milk should be cooled to and maintained at 35C.

Fig. 4.4: Rapid cooling is obtained by placing in a water jacket.

4.2.4. Starter culture Addition

Neat add a well-ripened starter culture at the rate of 2 % i.e 2 litres per 100 litres cheese
milk. Stir gently for 5 min. Cover and leave undisturbed for 30 minutes.

Fig. 4.5: Add starter cultures while stirring.

4.2.5. Renneting

Add rennet according to suppliers instructions but ensure you add sufficient such that
coagulation of the milk takes place in about 30 minutes.
Too much rennet may cause bitterness in the cheese while too little will take long to
coagulate milk and the curd will be weak with subsequent high losses in the whey.

Fig. 4.6: Add rennet while stirring.

Page 21

Milk processing
4.2.6 Testing curd firmness

To check whether the curd is ready for cutting, dip your forefinger and lift gently. If the curd
breaks clean then it is ready for cutting. If it shatters give it a few uses mace and neat the
test.

Fig 4.7: If the curd shatters (right), it is not ready for cutting.
4.2.7. Cutting the curd

Once the curd firmness is satisfactory using a long knife, cut the curd vertically in one
direction and then across at 1/2 inch inters. Lastly the curd is cut at an angle across the
vessels. Leave the cut curds for 10 min to allow initial whey separation.

Fig. 4.8: Cutting the curd uniformly releases whey.

4.2.8 Stirring and cooking the curd

Stir the curd for 10 min while cutting the larger cubes with a knife. Remove some whey and
warm it to 50(C and use it to raise the temperature of the curd slowly at the rate of 1C in
every 5 minutes until the temperature of the curds is 38C in about 30 minutes.
4.2.9. Further cooking of the curd and testing curd firmness

Continue stirring at 38(C intermittently for another 30 minutes. While stirring the curd, pick
a few curds in your hand and press together. When the curds do not stick together but are
firm to the touch with rubbery texture, they are by then well "cooked".
4.2.10. Draining the whey

Once the curds are sufficiently firm, whey is drained off by either decanting, scooping or
pouring through some cheese cloth.
4.2.11. Pressing the curd
Page 22

Milk processing
Put the curds in a cylindrical mould(such as a 3 litre plastic bucket in whose bottom and
sidewalls, 3mm holes have been drilled) until it is full. Cover with a piece of cheese cloth.
Cover with a fitting wooden follower. Place the cheese press cover in position and put on 10
kg weight for a 1 kg cheese.
After one hour of initial pressing the cheese are turned by quickly flipping the moulds over.
Replace the cheese in the moulds upside down. The weight is increased to 15 to 20 kg per 1
kg cheese weight and the cheese is pressed overnight.

Fig. 4.9: Simple lever press may be used to press the cheese.
4.2.12. Salting the cheese

After removing the cheese farm the mould, place the cheese in brine water containing 15 20% common salt. A good way of checking the right concentration of the brine, is to add salt
to the water until an egg or Irish potato can float in it. Place the cheese in the brine for 12
hours. The cheese will take more salt the more they stay in the brine. Smaller cheese
(e.g.500 g) may require shorter time (6 - 8 hours) to absorb same concentration of salt as the
big cheese (1-2 kg) will absorb in 12 hours. With experience you will learn to keep each
cheese just long enough for the right salt level in the final cheese.

Fig. 4.10: Salting by brine gives uniform salt distribution in the cheese.
4.2.13. Curing the cheese

After removing the cheese from the brine water, the cheese is placed on wooden shelves in a
curing room or cabinet.

Page 23

Milk processing

Fig. 4.11: A cool, clean ripening room is important for good quality cheese.
The cheese is turned once every day for the first 4 a 5 days. In high altitude areas (1700 m)
lower and more stable temperatures (17-22 C) and higher humidity may be more easily
attained in underground cellars (3-4 m) below ground.
After 1 week the cheese may be turned every other day and wiped with a strong salt solution
to remove the moulds. The wooden shelves should also be thoroughly cleaned with brine
and occasionally scrubbed with hot water and let dry before replacing the cheese. Strive to
keep the surface of the cheese as clean as possible. The cheese is usually ripe in 6-8 weeks.
5. HOW TO MAKE FETA CHEESE
Feta cheese belongs to the so-called "white pickled" group of cheeses. In Greece, where this
type of cheese originates, it has traditionally been made from sheep milk. Nowadays and in
many parts of the world, Feta cheese is made from cow milk whose fat content has been
adjusted to 3%. In East Africa in several localities with a strong Greek influence, Feta
cheese is being manufactured under relatively simple conditions utilising common
equipments. Due to its high salt content, it can keep for up to 1 year in 15 %salt brine. Thus
its manufacturing steps are described here in detail.
5.1 Materials and equipment
To be able to make Feta cheese at the farmhouse or village level you will require the
following:
Milk: from at least 100 litres to up to 500 litres or more.
Rennet: in powder farm or as tablets or a local rennet substitute (e.g. crude extract from calf
abomasum or those of adult cattle, sheep, or goats may be used).
Fuel wood store or tunnel boiler for warming/heating the milk.

Page 24

Milk processing

Fig. 5.1: Some materials required for cheese making.

Starter culture: a lactic starter culture or a well fermented sour milk may be used with
satisfaction.
Various such as: cheese vats, buckets, cheese knives, thermometer, colander, wash basins,
running water, cups, ladles, sufurias, cheese cloth etc.
Cheese moulds: for this type of cheese, square moulds are ideal.

Fig. 5.2: Simple wooden cheese moulds may be used

Cheese curing brine vessels such as plastic buckets, used cooking oil tins (need to be
changed frequently due to corrosion) or day pots may be used.
5.2 Manufacturing steps for Feta
5.2.1 Milk standardisation

Since Feta cheese has traditionally been made from sheep milk, milk fat must be
standardised to 3 % to obtain Feta of good quality from cow milk. Hence milk separation to
obtain skim milk to be used for reducing the fat.
Adjustment of the fat content of the cheese milk is the first step in Feta cheese production
from cow milk. (seek further advice on how to standardise milk to fat content).
5.2.2 Heating the cheese milk

After standardising the milk, it is put in a large container known as "vat" . The milk is heated
by hot water contained is a lamer vessel. For small amp of milk, water in a lace aluminium
sulfur (40 litres) maybe used to heat milk placed in a small sufuria (20 litres).The water may

Page 25

Milk processing
be heated using an improved wood fuel stone, tunnel water boiler or biogas burner The milk
is bated to 35 C only.

Fig. 5.3 Pasteurise milk for safe, good quality cheese.

5.2.3 Starter cultureaddition

Sour milk or a lactic starter culture may both be used with satisfactory results About litres of
starter is added for each 100 litres of cheese rapt well for about min and allow to ripen for 30
min.
5.2.4 Addition of Rennet

While the milk is left to ripen for 30 min, dissolve one tablet (for 100 litres milk) or an
appropriate measure of powder in a little water. Add a pinch of salt to the rennet solution.
After the ripening period (30 minutes) is over, add the rennet solution to the cheese milk
(maintained at temperature of 32-35 C) and stir for 5 min. Replace the lid of the cheese vat
and leave undisturbed until coagulation occurs in 30-45 minutes.
5.2.5 Testing curd firmness

When a coagulation has formed, stab it with the forefinger or knife and lift. If it breaks
clean, then the curd is ready for cutting. If it shatters give it a little more time.

Fig. 5.4: Ensuring the curd is firm before cutting is important for good cheese yield.
5.2.6 Cutting the curd

When coagulation shows a clean break it is ready for cutting. By using a long knife, cut the
curd in two directions; first towards yourself and secondly sideways to form square of abort
Page 26

Milk processing
2 - 3 cm wide. Thirdly cut at an angle across the vat or sufuria. After cutting leave the curds
undisturbed for same 15 minutes. A yellowish green whey begins to separate.

Fig. 5.5: Cutting the curd releases whey.

After letting the curds settle for 15 minutes, decant some of the whey. Scoop out the curds
and place in square cheese moulds lined with cheese cloth. Place the lid on the mould. Invert
after 1 hr and allow whey to drain overnight.

Fig. 5.6: Use shallow (4" deep) square moulds.

5.2.8 Cutting the cheese blocks

On the morning of the following day, cut the cheese block into small pieces (e.g 2cm x 5cm
or 5cm x 10 cm) and sprinkle them with salt.

Fig. 5.7: Cut the cheeses into small portions for brining.
5.2.9 Brining and storage of Feta cheese

After 1 - 2 hrs the cheese pieces are immersed in 15% salt solution whereby it will absorb
salt at the rate of 6-8% of its weight. For prolonged storage it is advisable to seal the
Page 27

Milk processing
containers. This will prevent, the growth of salt tolerant molds. Under such conditions the
cheese will keep well for up to 1 year.

Fig. 5.8: Feta cheese may be stored in brine for up to 6 months.

5.2.10 Feta cheese utilisation

Because of the high salt content, Feta cheese may be desalted by placing it in clean water for
a few hours and dressed in table cream before consumption. Alternatively the cheese may be
ripened in brine containing 7-8% salt instead of 15% if it is not intended to keep the cheese
for too long.
Feta cheese may be used for pizza, sandwich and on macaroni or salad.
REFERENCES:
O' MAHONY F. 1985. ILCA manual No. 4. Rural Dairy Technology; Experience from
Ethiopia.
ANNEX:
CHEESE MILK QUALITY REQUIREMENTS AND ADJUSTMENTS
1. Milk Quality:
Cheese milk should be of good composition as this influences most of the consumer
preferred characteristics e.g. texture, body, flavour and aroma in the cheese. Some fat is
especially required to avoid hard and leathery characteristics in ripened cheeses.Milk used in
cheese making should be fresh and of low microbial load; acidification affects processability
and quality of final cheese.
Cheese milk should be free from contaminants such as antibiotics, sanitizing agents,
detergents and other inhibitors which affect processability by destroying cultures and affect
rennet coagulability:

Page 28

Milk processing

Annex. Fig: l: Common cheese defects: Cracks (pal, excessive eye formation (9) and
compact mass (p5)
2 Filtration and Clarification:
Cheese milk should be well filtered in order to remove the physical impurities and debris
which affect cheese quality.
Pasteurisation:
Cheese milk should be well filtered in order to remove the physical impurities and debris
which affect cheese quality.
3. Pasteurisation:
Cheese milk should be pasteurised in order to meet the following requirements:
Kill disease causing microbes (pathogenes) hence safeguard health of the cheese
consumer.
Kill spoilage microbes (e g. coliforms, yeasts, sporeforming bacteria) which cause
"blowing" and bitter defects of cheese through unwanted fermentations.
Inactivate natural inhibitors which affect cheese processing.
NOTE: Overheating of cheese milk should however, be avoided as it results in processing
difficulties e.g. delayed rennet coagulation and weak delicate curds due to insolubilization of
calcium salts required in the coagulation process.
4. Thermization:
Long chilling of milk leads to insolubilization calcium ions, but they are required in their
soluble form in rennet cheese manufacture. To make them soluble again, moderate heating
(Thermization) of chilled milk is required.
Thermization involves heating of the chilli milk at 65 C/15 seconds in order to convert the
insoluble calcium ions to the soluble form for proper coagulation using rennet:
5. Additives in cheese milk:
Calcium chloride (CaCl2):

Page 29

Milk processing
It is added at the rate of 10 - 20 grams per 100 litres of milk (or 0.02% maximum ) to restore
the calcium level changed during handling and heating processes. Correct calcium level is
required for proper coagulation using rennet.
Sodium or Potassium nitrate/nitrite (KNO3/NaNO3 or KNO2/NaNO2)
It is added at the rate of 10 - 20 grams, per 100 litres milk (or 0.02% maximum) to prevent
growth of gas producing spoilage microbes e.g. coliforms (which cause blowing of young
cheese) and spore forming bacteria (which cause blowing of aged cheese and bitter taste).

Annex Fig. 2: Cheese blowing defects.

6. Colour additives
Carotene or Anatto are the main colour additives added in cheese milk at the rate of 0.06%
maximum to impart the desirable yellowish colour of cheese hence even out colour
variations especially during the dry season when the green fodder (a source of yellow
pigments in mills) is not available.
7. Starter culture:
A starter culture in cheese making is a medium of harmless, active micro organisms which
by growing in cheese milk and curd assists the development of mature cheese with desirable
characteristics of flavour, aroma, pH, texture and body.
The choice of starter will depend on:
Type of cheese
Activity required of it e.g. propionic acid development, gas production, lactic acid
production, lipolysis etc
Cooking temperature to be used. (influenced by type of cheese) e.g. where cooking
temperature to be used is 38 - 40 C, a thermophilic starter is preferred; while for 32 45 C, a mesophilic starter is preferred.
Mixed starters are preferred due to:
Resistance to bacteriophage attack
Good adaptation to environmental characteristics of temperature, pH, salt
concentration etc.
Starter is added at the rate of 1 - 3% of the quantity of cheese milk.
Page 30

Milk processing
8. Milk coagulants.
Organic acids:
Direct addition of an external edible acid like lemon juice, vinegar, citric acid etc.
into hot fresh milk to cause curd separation from whey e.g. in lemon cheese rung.
Acidification of cheese milk by inoculation of a lactic starter culture into pasteurised
milk. Fermentation of the milk sugar (lactose) will result in production of lactic acid
and coagulation of milk proteins leading to formation of curd and separation of
whey.
Enzymes (Rennet)
Commercial rennet is supplied in two forms:
Powder
Tablets
Addition in cheese milk for good coagulation is at the rate of 2.5 grams per 100 litres of
cheese milk. The rennet should be diluted at least 10 times in clean cold water.
Where commercial rennet is not available, one can make his/her own rennet from the
abomasum of cattle, sheep or goats.

Page 31

Milk processing
1.Gii thiu:
Sa l sn phm ca tuyn v tit ra.Vai tr ch yu l cung cp nng lng (cht bo, lactose, v
protein), sinh tng hp acid amin thit yu c cung cp bi cc protein (acid amin thit yu v cc
nhm amin), cc axit bo thit yu, vitamin v cc nguyn t v c, v nc.

Lipid
Ban u cht bo ca sa c hnh thc mt git cht bo bao quanh bi mt
mng.Mi git cht bo bao gm gn nh hon ton ca triacylglycerol v c bao quanh
bi mt lp mng bao gm cc cht bo phc tp nh phospholipid , cng vi protein. Mc
d 97-98% lipit l triacylglycrols, mt lng nh di- v monoacylglycerols, cholesterol t
do v este cholesterol, acid bo t do v phospholipid cng c mt. Khng ging nh
protein v carbohydrate, thnh phn cht bo trong sa khc nhau do di truyn, cho con b,
v s khc bit yu t dinh dng gia cc loi khc nhau.
Ging nh thnh phn, cht bo khc nhau v kch thc t nh hn 0,2 n khong 15
micromet ng knh gia cc loi khc nhau. ng knh cng c th khc nhau gia cc
loi ng vt trong mt loi v ti nhng thi im khc nhau trong mt vt sa ca mt
con vt.
Protein
Sa b bnh thng cha 30-35 gram protein cho mi lt trong khong 80% c b
tr trong cc mixen casein.
Casein
Cc cu trc ln nht trong phn cht lng ca sa l "mixen casein" : tp hp ca hng ngn
phn t protein to thnh b mt mixen, vi s gip ca cc ht nano ca calcium
phosphate . Mi mixen casein l khong hnh cu v khong mt phn mi ca mt micromet
trn. C bn loi khc nhau ca protein casein: s1-, s2-, - v -casein. Ni chung, chng chim
khong 76-86% trng lng ca cc protein trong sa. Hu ht cc protein casein ang b rng
buc vo cc mixen. C nhiu l thuyt cnh tranh lin quan n cu trc chnh xc ca cc mixen,
mixen c tnh cht quan trng: lp ngoi cng bao gm cc si ca mt loi protein, k-casein , lin
kt ht mixen vo cht lng xung quanh. Nhng phn t ny tt c u c mt cc in tch v do
Page 32

Milk processing
y ln nhau, gi cho cc mixen tch ra di iu kin bnh thng v n nh keo trong cht
lng.

Ngoi casein protein c nhiu loi khc bao gm cc enzym. Nhng protein khc c
nhiu tan trong nc hn so vi casein v khng to thnh cc cu trc ln hn. Bi v cc
protein vn cn l lng trong whey cn li sau khi casein ng vo sa ng,chng c
gi chung l whey protein . Whey protein chim khong 20% trng lng protein trong
sa, theo trng lng. lactoglobulin l whey protein ph bin nht bng li ln.
Mui, khong cht v vitamin
Khong sn hoc mui sa, l nhng ci tn truyn thng cho mt lot cc cation v anion
trong sa b. Canxi, pht pho, magi, natri, kali, citrat, v clo c tt c bao gm khong
sn v h thng xy ra nng 5-40 mM. Cc mui sa tng tc mnh vi casein,
ng ch nht calcium phosphate. N hin din trong d tha v qu thng xuyn, ln
hn nhiu ca rn ha tan ca calcium phosphate. Ngoi canxi, sa l mt ngun tt ca
nhiu loi vitamin khc. Vitamin A, B6, B12, C, D, K, E, thiamin, niacin, biotin, riboflavin,
folate, v axit pantothenic l tt c c trong sa.
Carbohydrate v cc thnh phn khc:

Mt i din n gin ca mtlactose phn t c chia thnhglucose v galactose

Sa c cha cc loi carbohydrate bao gm lactose, glucose, galactose, v oligosaccharides
khc. Cc lactose cho sa hng v ngt ngo v ng gp khong 40% lng calo ca ton b sa
b. Lactose l mt disaccharide tng hp ca hai loi ng n
gin, glucose v galactose . Trung bnh sa b 4,8% lactose khan, trong chim khong 50%
tng s cht rn sa tch kem. Mc lactose l ph thuc vo loi sa ,carbohydrate khc c th c
mt nng cao hn ng lactose .Cc thnh phn khc c tm thy trong sa b nguyn liu
ang sng l cc t bo bch cu , t bo tuyn v, nhiu vi khun , v mt s lng ln cc hot
ng enzyme .

Cc mixen casein v cc cht bo cho sa hu ht cc c tnh vt l ca n, v cung

cp cho hng v cho sa v cc sn phm sa nh b, pho mt, sa chua, vv Cc thnh
Page 33

Milk processing
phn ca sa thay i ng k bi cc ging b, giai on cho sa, thc n , ma trong
nm, v nhiu yu t khc. Tuy nhin, mt s mi quan h gia cc thnh phn l rt n
nh v c th c s dng ch ra cho d bt k xo trn vi cc thnh phn sa xy
ra.
Sa l mt sn phm rt d hng cn c lm lnh n 4oC v cng sm cng tt sau
khi thu thp. Nhit cao, chua (pH) hoc nhim bi cc vi sinh vt c th nhanh
chng lm gim cht lng ca n.
C hai loi ring bit ca vic tiu dng sa: mt ngun t nhin ca dinh dng cho tt c
tr s sinh v mt sn phm thc phm cho con ngi mi la tui m c ngun gc t
nhng ng vt khc.
hu ht cc nc phng Ty, cc c s tp trung ch bin sa v cc sn phm t sa,
chng hn nh kem, b, v pho mt. Ti M, cc cng ty sa thng l cc cng ty a
phng, trong khi ti cc c s Nam bn cu c th c iu hnh bi tp on trn ton
quc hoc xuyn quc gia rt ln.
Nhn chung, quy trnh ph hp v v sinh c thc hin bi hu ht nng dn nui b sa
Kenya. Tuy nhin mt s thc t ch ra rng, vn cn nhng ch cn ci tin. V d, nh
my sa vn t chi mt s lng ng k ca sa cung cp cho ch bin. Hu ht cc sa
t chi l do qu trnh axit ha khi n c a n cc nh my sa sau mt thi gian di
vn chuyn m khng cn lm mt trc.
Mt cch gim tn tht nh vy, l chuyn i sa nguyn liu d hng vo bo qun,
cc sn phm lu gi lu nh pho mt sn xut sa quy m va gn vi nng dn nm
trong khu vc khng th tip cn t xa.
K t khi t do ha cc ngnh cng nghip sa Kenya vo nm 1992, mt s quy m nh
cho cc nh my ch bin sa quy m va xut hin. Ngoi ch bin sa lng v cc sn
phm sa chua, mt s cc nh my ny cng ang sn xut mt lot cc loi pho mt. Cht
lng ca cc loi pho mt c sn xut, thay i t cht lng rt cao n cc sn phm
pho mt di cht lng trung bnh hoc km cht lng - c bit l trong cc c s quy
m nh. h tr x l cc quy m nh n quy m va nng cao cht lng cc sn phm
sa ca h bao gm pho mt, cc chng trnh o to cho ngnh sa quy m nh thuc d
n GOK / FAO / TCP / KEN / 6611, chun b hng dn ny nh Cheese Making s
dng cho o to cc nh ch bin sa quy m nh t nhn. Trng tm l v phng php
sn xut sa hp v sinh v mt s hiu bit tt v cc nguyn tc ch bin pho mt v thc
hnh sn xut tt, l iu cn thit sn xut thnh cng ca pho mt cht lng tt.
2. Sn xut pho mt:
2.1 Pho mt l g?
Page 34

Milk processing
Nhiu kh nng bn s c kinh nghim rng mt khi bn c gng un si sa l hi
chua vi hng v. Kt qu: sa ng li buc khi tch t sa ng. Bn c l vt b rt
nhiu nh "sa h hng".
Nu mt khc, bn thc hin mt "cht rc ri" v lc sa ng thng qua mt mnh
sch, lng lo an vi trng (vi pho mt) hoc mt ci sng, sa ng b mc kt thc s l
"pho mt ti". Vi mt cht mui thm vo, pho mt ti ngon thc s tt p.
Cc ti (sa ng) ph mai, s ging nh tt c cc thc phm ti, nguyn liu h hng
trong thi gian ngn nu khng c bo qun tt. bo v cc pho mt, sa ng ti
thng c p to thnh mt khi nh gn, mui v lu tr di s chm sc c bit
"chn" thng qua mt loi ln men t 4 n 8 tun hoc nhiu hn. iu ny thay i c
th ca th pho mt kem mu trng vi mt mm mi, m du, mu vng thn c mu pho
mt c cha protein sa dinh dng, cht bo, vitamin v khong cht. Gii thiu hng dn
ny duces bn n vi ngh thut lm ca mt vi loi pho mt chn.
2.2 Lm th no nhiu loi pho mt?
Ni chung c hai loi chnh ca pho mt.
Nhng ngi c thc hin thng qua ng sa ca qu trnh axit ha.
Cc axit ha c th bng cch b sung trc tip ca mt axit hu c nh nc chanh hoc
gim hoc bi "qu trnh axit ha t nhin" thng qua cc axit c sn xut bi vi khun
axit lactic sa. Hu ht cc loi nh vy ca pho mt c tiu th "ti" hay "mm", pho
mt unpressed.
Cheese trong sa c lm ng t nh cc enzym (men dch v).
Loi th hai v ph bin nht, l trong sa c lm ng t bng enzyme c chit
xut t d dy ca b con tr hoc cc ngun khc.
Hu ht cc loi pho mt nu thng p thnh cc hnh dng khc nhau, mui v chn thnh
"cng bn" hoc "loi cng". Nh vi cc loi thc phm, mt lot cc "chun b" cng thc
nu n c kt qu vo hng ngn cc loi pho mt chn trn ton th gii. Mi loi ph hp
nht vi cc iu kin theo n pht trin. Kenya, kinh nghim ch ra rng pho
mt Feta, Pasta Filata pho mt v bn cng, cc loi Alpine ca pho mt (Gruyere, Gouda,
Tilsiter vv) c th ng c thc hin theo trang tri hoc ci t ch bin quy m nh. Sn
xut ba loi anh ta s m t chi tit trong Hng dn ch bin ny.
2.3 Ti sao, u v khi no lm pho mt:
Trong nhiu b phn ca Kenya, mt s nng dn chn nui b sa quy m ln, sn xut v
qu trnh sa ti cc trang tri ca h vo pho mt. C c hi cho quy m nh x l sa
quy m va khai thc sa t cc khu vc nh kho sa t xa v x l n vo pho mt ca
s la chn ca h.
Page 35

Milk processing
i vi sa hp tc x hi quy m nh, sa tip th nh sa nguyn liu c th khng phi
l la chn tt nht v li ch kinh t tim nng. Trong iu kin thch hp, phi c xem
xt mt cch cn thn, lm pho mt c th kim c li nhun cao hn h t sa ca h
nu h chn x l n vo pho mt.
Cc yu t khc xem xt bao gm thc t l, rt thng xuyn ph n phi i b xa n
th trng bn vi lt sa mi ngy. Ph n c th hnh thnh cc nhm hp tc th trng
chung sa ca h. Nu 100 lt tr ln c th c thu thp, y l mt ti n rt nng c
vn chuyn. 13 kg l cht rn sa vi cc cht dinh dng hu ch. Phn cn li, 87 kg l
nc.
Thng qua sn xut pho mt, 100 kg sa tp trung khong 10 kg, bo qun tt pho mt cn
phi c a ra th trng ch mt ln mt tun. Phn cn li ca whey sa c th lm thc
n cho ln hoc c s dng trong vic chun b "ugali" hoc "uji" thay v s dng nc
my.
Do , nu mt th trng cho pho mt tn ti lm pho mt tt cung cp mt phng tin ci
thin:
Th ca cc thng d sa.
Bo qun sa c c gi tr.
Khi lng cng vic ca ph n trong vic tip th sa.
Thu nhp t trang tri chn nui b sa.
3. Cch lm pho mt pasta filata
3.1 Vt liu v thit b
Sa: t nht 100 lt
Rennet: dng bt hoc dng vin hoc thay th bng men dch
Than hoc kh sinh hc lm nng sa.
Cc dng c khc nh: bnh cha, x, dao, nhit k, ry lc, chu ra ,nc
sinh hot, chn, mui, tha
Khun pho mt, hnh tr hoc trn.
Phng cha vi k g hoc t nh.
3.2. Cc bc sn xut
3.2.1. Tiu chun sa
Mc d sa nguyn cht c th c s dng, nhng nn s dng sa 3% b trong vic lm
"Pasta Filata" pho mt, iu ny c thc hin bng cch tch mt phn ca sa trong mt
my tch kem loi b kem. sau sa tch kem c trn vi phn cn li ca sa
3.2.2. Vic lm nng sa pho mt
Page 36

Milk processing
Sau khi chun ha sa, n c t trong mt thng ln. Sa c un nng bng nc
nng xung quanh thng pho mt. nc c th c un nng bng cch s dng than hoc
kh gas. Sa c un nng n 35 C.
3.2.3. B sung men nui cy
Bc tip theo l thm men trc nui cy acid lactic hoc sa chua theo t l t 1,5 n 2
lt cho mi 100 lt sa (0,3-0,4 lt cho mi 20 lt sa pho mt). Khuy u trong 5 pht.
yn trong 15 pht.
3.2.4 B sung men dch v
Trong khi sa c cho chn 15 pht., Ha tan mt vin thuc hoc bt men dch v trong
mt ly nc sch. Thm mt cht mui vo dung dch men dch v. Sau khong thi gian ,
thm cc dung dch men dch v v khuy ng (duy tr nhit 35 C). yn .
3.2.5 Kim tra cng sa ng
m khi ng bng ngn tr v nng ln. Nu n b gy, sa ng sn sng cho ct.
Nu n tan, cn ch thm thi gian, sau th li.
3.2.6. Ct sa ng
Bng cch s dng mt con dao, ct theo hai hng u tin v pha chnh mnh v th hai
sang bn to thnh hnh vung khong 1cm rng. Th ba ct mt gc trn thng
(sufuria).
3.2 7. Khuy sa ng
Sau khi ct sa ng vi mt con dao ra tay bng x bng v ra bng nhiu nc sch.
Khuy sa ng nh nhng vi bn tay ca bn khong 15 pht. Khuy t di ln, ph v
cc mnh ln ca sa ng bng tay m khng cn nghin.
3.2.8. Lm chn cc sa ng
Hy sa ng v loi b mt s whey. Hy cho ln men sa ng (chn) trong 2 n 4
gi. Duy tr nhit mc 36 C, 42 C. Tng nhit dn dn bng cch thm vo trong
nc nng.
3.2.9. Kim tra kh nng ko si ca cc sa ng
o S dng mt ci mui mc ra mt t sa ng v ngm trong nc si.
o Nn sa ng nh nhai ko cao su v c gng ko di n.
o Nu si sa ng b t. ch mt vi pht (5-10) trc khi c gng kim tra mt ln
na.
o Nu sa ng tri di nh ko cao su, n sn sng cho vic c
3.2 10. Ct sa ng
Page 37

Milk processing
Mc sa ng v ct nh ra trn mt ci khay bng g c t mt v tr nghing.
3.2.11. Khun pho mt
- Sau khi ct pho mt thnh tng ming nh, t khong 1/2 n 1 kg pho mt trong mt
chu nc nng (80 - 90 C). C mt x nc lnh sn sng gn .
- Khuy sa ng pho mt trong nc nng cho n khi n trng ging nh mt chic bnh
m.
-V cc sa ng nh mt qu bng
-Ko u h li vi nhau v ct t cc mnh ri.
- Ngm vt ct cui cng vo chu nc nng v lm nhn b mt
- Lm trn tt c cc b mt ca pho mt.
- t pho mt trong khun nha
3.2.12. Lm mt pho mt
Sau khi trong khun mu khong 15 pht, cc qu bng pho mt c th c chuyn vo
mt x nc my sch ngui.
3.2.13. Xng pho mt
Sau khi lm mt trong nc khong mt gi, pho mt c ly ra t khun nha v c t
qua m trong nc mui c cha 1 kg mui cho mi 10 lt nc.
3.2.14. Chn pho mt
Pho mt c t trn k g v quay mt ln mi ngy.
Sau vi ngy, nm mc s bt u pht trin trn b mt pho mt. pho mt v b mt g nn
c lm sch hng ngy bng mt ming vi sch hoc bn chi mm ngm trong nc
mui.
Lau sch tt c cc b mt kh v chuyn qua pho mt.
3.2.15. Th trng pho mt
"Pasta Filata" pho mt sn sng bn t nht l 10 ngy k t ngy sn xut. pho mt c
mu vng v mm. Trc khi phn phi n mt ca hng hoc bt k ngi tiu dng, lm
sch trit pho mt v t trong hp sch lt bng nha hoc giy thng mu trng.
Khng s dng bo c gi pho mt.
3.2.16. S dng Filata Cheese

Page 38

Milk processing
Pasta Filata pho mt l mt pho mt nu chn. Khi x l ng pho mt mm mi v c
hng v d chu.
Pho mt c th c ct thnh tng mnh nh v n km vi bnh m.
N c bit thch hp s dng nh pho mt nu n v n c th c nghin v s dng
vi spaghetti hoc m ng, thay salad hoc s dng chun b pizza.
Mt kg pho mt c gi tr dinh dng tng t nh mt k tht hay tm lt sa.
4. Lm th no sn xut alpine cheese ti trang tri :
Vic sn xut "Alpine cheese" nh m t y i din cho mt gia nh ca pho mt
na cng, c ngun gc khu vc min ni ca Thy S v Php. l truyn thng
c thc hin trong iu kin nng h v d nh phomat Gruyere, Gouda v Tilsiter c
th c thc hin vi nhng thay i nh bng cch s dng "cng thc" c m t
di y
4.1 Vt liu v thit b
c th lm "Alpine" Farmhouse pho mt trn mt quy m nh, bn s yu cu sau
y
Sa: t t nht 100 lt n nhiu nh 500 lt tr ln.
Rennet: dng bt hoc dng vin hoc thay th men dch v a phng
(v d nh chit th t b hoc d mi kh non hoc cu trng thnh, d
hoc gia sc d mi kh)
Bp than hoc kh sinh hc burner lm nng sa.
Nui cy khi xng: thng l mt trong nhng pht trin tt nhit
mi trng xung quanh v kh cao kh nng (cn thit cho s hnh thnh
ca cc l hng trong pho mt) sn xut.

Hnh. 4.l: Mt s vt liu cn thit lm pho mt

Cc dung khc: pho mt thng, x, dao pho mt, nhit k, ry lc, chu
ra, nc sinh hot, bnh ng, mui, sufurias, khun pho mt, vi.
Dng c p: dng c p pho mt n gin nh hin th y c th d dng thc
hin v c s dng trong vic p pho mt
Page 39

Milk processing

Hnh. 4.2: Mt my nn n by c th c thc hin ti nng h

Phng bo qun cheese vi k g hoc mt ci t nh, nhit 17 C n khng
qu 24 C v m tng i ca t nht 80%
THN TRNG: Yu cu nhit thp c ngha l loi pho mt ch c th c thc hin
thnh cng cc vng cao nguyn ca chu Phi (> 1700m so vi mc nc bin).

4.2 .Cc bc sn xut

4.2.1. Nguyn liu sa
Cc trang trai vng ni cao thuc dy anp phomat c ch bin t sa nguyn cht.
Tiu chun ca sa c s dng l c hm lng b khng nh hn 3%.
Bt c loai sa no khi s dng lm phomat ,u tin l c lc qua mt ming vi sch
loi b cc bi bn v tc nhn vt l
4.2.2. Thanh trng sa
Sa sau khi lc c cho vo thng ng, lm nng sa bng cch t n vo cc thng ln
hn c lm nng bng than ci hoc bng gas sinh hc.
un nng sa n 650C .khuy nh nhng trong khi un v duy tr trong 30 pht

4.2.3. Lm mt sa

Page 40

Milk processing
Sau 30 pht gi 650C, t thng sa nng trong mt thng ln hn c cha nc lnh.
Khuy sa y nhanh tin lm mt. Thay nc lm mt nhiu ln nu nc qu m.
Sa nn c lm lnh v duy tr mc 350C.

4.2.4 Cy thm cc vsv khi ng

Thm vi t l 2% tc l 2 lt cho mi 100 lt sa phomat. Khuy nh nhng trong 5
pht.Che v yn trong 30 pht
4.2.5 .Renneting
Thm rennet vi t l thch hp nhng phi m bo sa ng trong 30 pht.
Qu nhiu rennet c th gy ra v ng trong phomat trong khi qu t s mt thi gian lm
ng sa v khi ng ca sa s yu v gy ra tn tht cao trong qu trnh tch whey

4.2.6.Kim tra cng sa ng

kim tra xem sa ng sn sng ct, nhng ngn tay tr v nhc nh nhng. Nu
sa ng b v gn th n sn sng ct .Nu sa ng v tan th cha sn sn ct

4.2.7. Ct sa ng

Page 41

Milk processing
Khi cng ca sa ng t yu cu s dng mt con dao di , ct sa ng dc theo mt
hng v sau ct ngang qua khong in .Cui cng sa ng c ct mt gc trn
thng. sa ng ct trong 10 pht tch whey ban u.

4.2.8. Khuy v nu sa ng
Khuy sa ng trong 10 pht dng dao ct nh cc khi ln hn. Loi b mt t whey v
lm m n ln 500C(v s dng n tng nhit ca sa ng chm vi t l 10C trong
mi 5 pht cho n khi nhit ca sa ng l 380C trong khong 30 pht
4.2.9. Nu sa ng thm v th nghim cng ca sa ng
Tip tc khuy 380C lin tc trong 30 pht na .Trong khi khuy sa ng, la chn mt t
sa ng cm trong tay ri n chng li vi nhau .khi n khng dnh li vi nhau , nhng khi
chm vo c kt cu rn chc
4.2.10. Tho whey
Khi sa ng vng chc , whey c x ra bng cch tch cn ,tt hoc bng cch ra
mt ming vi tha
4.2.11. Nhn sa ng
t sa ng trong mt khun hnh tr (chng hn nh mt chic x hnh tr 3 lt c y v
hng c khoan l 3mm) cho n khi y. Che vi mt mnh vi phomat. Che vi mt
ming g ph hp .t phomat v tr thun li v t trn 10kg trng lng cho 1kg
phomat

4.2.12. Mui phomat

Page 42

Milk processing
Sau khi b phomat ra khi cc khun, t phomat trong nc mui 15-20%. Cch tt nht
kim tra nng ca mui l thm mui cho n khi mt qu trng hay mt c khoai ty
Ireland c th ni trong . Phomat c ngm trong nc mui khong 12h .cc phomat s
mt mui nhiu hn khi li trong nc mui. Phomat nh hn 500g c th yu cu thi
gian ngn hn khong 6-8h hp th cng mt lng mui ging nh phomat ln hn (12kg)s hp th trong 12h. Vi kinh nghim bn s bit c cch ngm phomat trong thi
gian bao lu mn

4.2.13 . chn phomat

Sau khi c ly ra khi nc mui , phomat c t trn k g trong mt cn phng hoc
t
Cc phomat c lt mt ln mi ngy trong 4 n 5 ngy u tin. Ti cc khu vc c
cao(1700m) thp hn v nhit n nh hn(17-220C) v m cao hn khi c t
trong cc hm ngm (3-4m) di mt t
Sau mt tun phomat c th c lt mi ngy v lau bng dung dch nc mui nng
cao loai b mc . Cc k g cng cn c ra sch bng nc mui v thnh thong c
vi nc nng v kh trc khi thay th phomat. C gng gi cho cc phomat cng sch
cng tt. Cc phomats thng chn sau 6-8 tun

5. Lm th no lm phomat feta:
Ph mai feta thuc v ci gi l "mui trng" nhm ca pho mt. Ti Hy Lp, ni m loi
hnh ny pht xut pho mt, n c truyn thng c lm t sa cu. Ngy nay v nhiu
ni trn th gii, Feta pho mt c lm t sa b c hm lng cht bo c iu
chnh xung cn 3%. ng Phi mt s a phng c nh hng mnh m ca Hy Lp,
Feta pho mt c sn xut trong iu kin tng i n gin s dng cc thit b thng
Page 43

Milk processing
thng. Do hm lng mui cao ca n, n c th gi cho n 1 nm trong 15% nc mui
mui. Nh vy bc sn xut ca n c m t y chi tit
5.1 Vt liu v thit b
c th lm cho pho mt Feta ti trang tri hoc lng mc bn s yu cu sau y:
Sa: t t nht 100 lt ln n 500 lt tr ln.
. Rennet: trong trang tri bt hoc dng vin hoc mt men dch v thay th a
phng (v d nh chit th t b d mi kh hoc nhng gia sc ln, cu, d hoc c
th c s dng).
Ca hng nhin liu g hoc ng hm ni hi cho m / nng sa.

Hnh. 5.1: Mt s vt liu cn thit lm pho mt.

Nui cy : mt nn vn ha khi lactic hoc sa chua ln men cng c th c s
dng vi s hi lng.
Khc nhau nh: pho mt thng, x, dao pho mt, nhit k, chao, chu ra mt, nc
sinh hot, chn, mui, tha sufurias, vi pho mt vv
Khun pho mt: cho loi pho mt, khun vung l l tng.

Hnh. 5.2: khun pho mt n gin bng g c th c s dng

Cheese cha tu ngm nc mui nh x nha, hp du c s dng nu n (cn
phi c thay i thng xuyn do n mn) hoc chu ngy c th c s dng.
5.2 Cc bc sn xut Feta
5.2.1 Tiu chun ha sa
K t pho mt Feta c truyn thng c lm t sa cu, cht bo trong sa phi c
chun ha n 3% c c Feta c cht lng tt t sa b. Do sa tch c c
sa tch kem c s dng gim bo.
iu chnh hm lng cht bo ca sa pho mt l bc u tin trong sn xut pho mt
Feta t sa b. (tm kim s t vn thm v lm th no tiu chun ha sa hm lng
cht bo).
5.2.2 H thng si m sa pho mt
Page 44

Milk processing
Sau khi chun ha sa, n c t trong mt thng ln c gi l "thng". Sa c un
nng bng nc nng cha l mt tu lamer. i vi amp nh ca sa, nc trong mt lu
hunh ren nhm (40 lt) c th c s dng lm nng sa t trong mt sufuria nh (20
lt) .Cng nc c th c un nng bng cch s dng g nhin liu c ci thin,
ni hi nc hoc ng hm biogas u t Cc sa c nn n 35 C.

Hnh. 5.3 Pasteurise sa cho an ton, pho mt cht lng tt.

5.2.3 Bn cnh Nui cy
Sa chua hay mt nn vn ha khi lactic c hai c th c s dng vi kt qu kh quan
v lt khi ng c thm vo cho mi 100 lt pho mt say m cng khong min v cho
php chn trong 30 pht.
5.2.4 B sung Rennet
Trong khi sa cn li chn trong 30 pht, ha tan mt vin thuc (cho 100 lt sa) hoc mt
bin php thch hp bt vi mt cht nc. Thm mt cht mui vo dung dch men dch
v. Sau thi gian chn (30 pht) l hn, thm cc gii php men dch v sa pho mt (duy
tr nhit 32-35 C) v khuy u trong 5 pht. Thay th np thng pho mt v li
khng b xo trn cho n khi ng mu xy ra trong 30-45 pht
5.2.5 Kim tra cng sa ng
Khi mt ng hnh thnh, m n vi ngn tay tr hoc dao v thang my. Nu n b h
sch, sau sa ng sn sng cho ct. Nu n lm tiu tan cung cp cho n nhiu thi
gian hn mt cht.

Hnh. 5.4: m bo sa ng l cng ty trc khi ct l rt quan trng i vi sn lng

pho mt tt.
5.2.6 Ct sa ng
Khi ng mu cho thy mt break sch n sn sng ct. Bng cch s dng mt con
dao di, ct sa ng theo hai hng; u tin hng ti chnh mnh v th hai bn to
thnh vung hy b 2 - rng 3 cm. Th ba ct mt gc trn thng hoc sufuria. Sau khi
ct b sa ng khng b xo trn cho cng 15 pht. Mt whey mu xanh l cy mu vng
bt u ring bit.
Page 45

Milk processing

Hnh. 5.5: Ct cc phin bn sa ng whey.

Sau khi cho sa ng gii quyt trong 15 pht, gn ly mt s cc whey. Mc sa ng
v din ra trong khun pho mt vung lt bng vi pho mt. y np vo khun. o
ngc sau 1 gi v cho php whey thot qua m

Hnh. 5.6: S dng cn (4 "su) khun vung.

5.2.8 Ct khi pho mt
Vo bui sng ngy hm sau, ct khi pho mt thnh tng ming nh (v d 2cm x 5cm
hoc 5 cm x 10 cm) v a ln vi mui.

Hnh. 5.7: Ct pho mt thnh nhiu phn nh xng.

5.2.9 Xng v lu tr ca pho mt Feta
au 1 - 2 gi nhng ming pho mt c m mnh trong dung dch mui 15%, theo n
s hp th mui vi t l 6-8% trng lng ca n. Bo qun lu di th nn con du
container. iu ny s ngn chn s tng trng ca nm mc chu mui. Trong iu kin
nh vy, ph mai s tip tc tt cho n 1 nm.

Page 46

Milk processing
Hnh. 5.8: pho mt Feta c th c lu tr trong nc mui cho n 6 thng.
5.2.10 S dng pho mt Feta
Bi v hm lng mui cao, Feta pho mt c th c kh mui bng cch t my vo
nc sch trong vi gi v mc kem bng trc khi tiu th. Ngoi ra cc pho mt c th
chn trong nc mui c cha mui 7-8% thay v 15% nu n khng c thit k gi
cho pho mt qu lu.
Ph mai feta c th c s dng cho bnh pizza, bnh m v m ng trn hoc salad.

Page 47

Milk processing
Ti liu tham kho:
O 'Mahony F. 1985. ILCA nhn hiu s 4. cng ngh nng thn sa; Kinh nghim t
Ethiopia.
PH LC:
YU CU CHT LNG V IU CHNH CHEESE MILK
1. Cht lng sa
Sa pho mt nn c cc thnh phn tt v iu ny nh hng n hu ht cc c im
tiu dng a thch, v d nh kt cu, c th, hng v v mi thm trong pho mt. Mt s
cht bo c bit cn thit trnh cc c tnh cng v da trong cheeses.Milk chn c s
dng trong lm pho mt nn c ti v ti trng ca vi sinh vt thp; axit ha nh hng
n processability v cht lng ca ph mai thc.
Sa pho mt nn c min ph t cc cht nhim nh thuc khng sinh, thuc kh trng,
cht ty ra v cc cht c ch khc nh hng n processability bng cch tiu dit cc
nn vn ha v nh hng n men dch v coagulability:

Hnh: l: khuyt tt pho mt thng thng: Cc vt nt (pal, hnh thnh mt qu nhiu

(9) v khi lng nh gn (p5)
2 .Lc v lm r:
Sa pho mt nn c lc tt loi b cc tp cht vt l v cc mnh vn lm nh hng
n cht lng pho mt.
Tit trng Pasteur:
Sa pho mt nn c lc tt loi b cc tp cht vt l v cc mnh vn lm nh hng
n cht lng pho mt.
3. Tit trng Pasteur:
Sa pho mt phi c tit trng p ng cc yu cu sau:
Git vi khun gy bnh (pathogenes) do bo v sc khe ca ngi tiu dng pho
mt.
Git vi khun gy h hng ( coliforms, nm men, vi khun sporeforming) m nguyn
nhn "thi" v khuyt tt cay ng ca pho mt thng qua qu trnh ln men khng
mong mun.
Bt hot cht c ch t nhin c nh hng n ch bin pho mt.
Ch : qu nng sa pho mt nn tuy nhin, phi trnh v n kt qu trong kh khn v d
nh ch bin chm ng mu men dch v v sa ng tinh t yu do insolubilization mui
canxi cn thit trong qu trnh ng mu
4. Thermization:
Page 48

Milk processing
Di lnh sa dn n insolubilization ion canxi, nhng h c yu cu dng ha tan ca
h trong sn xut men dch v pho mt. lm cho chng ha tan mt ln na, si m va
phi (Thermization) sa p lnh l bt buc.
Thermization lin quan n vic si m ca sa t 65 C / 15 giy chuyn i cc ion
canxi khng ha tan vi hnh thc ha tan cho ng mu thch hp s dng men dch v:
5. Ph gia trong sa pho mt:
Canxi clorua (CaCl2):
N c b sung vi t l 10 - 20 gram cho mi 100 lt sa (tng ng 0.02% ti a)
khi phc li mc canxi thay i trong qu trnh x l nhit v qu trnh. Cp canxi chnh
xc l cn thit cho ng mu thch hp s dng men dch v.
Natri hoc kali nitrat / nitrit (KNO3 / NaNO3 hoc KNO2 / NaNO2)
N c b sung vi t l 10 - 20 gram, mi 100 lt sa (tng ng 0.02% ti a) ngn
chn s tng trng ca sn xut kh vi khun gy h hng v d coliforms (m gy ra thi
pho mt tr) v vi khun hnh thnh bo t (m gy ra thi pho mt nin v v ng).

Hnh. 2: Pho mt thi khuyt tt.

6. Ph gia Mu
Carotene hoc Anatto l cc cht ph gia mu chnh c thm vo trong sa pho mt vi t
l 0,06% ti a truyn t mu vng mong mun ca pho mt do ngay c nhng bin
th mu sc c bit l trong ma kh khi c xanh (mt ngun ca cc sc t mu vng
trong cc nh my) khng c sn.
7. Nui cy:
Mt nn vn ha khi u trong vic a ra pho mt l mt phng tin v hi, cc vi sinh
vt hot ng bng cch pht trin trong sa pho mt v sa ng dng h tr s pht
trin ca pho mt trng thnh vi c tnh mong mun ca hng v, mi thm, pH, kt
cu v c th.
S la chn ca khi ng s ph thuc vo:
Loi pho mt
Hot ng cn thit ca n v d pht trin propionic acid, sn xut gas, sn xut
acid lactic, lipolysis vv
Nhit nu n c s dng. (nh hng bi loi pho mt) v d ni nhit nu
n c s dng l 38-40 C, mt khi a nhit c a thch; trong khi cho 32 45C, mt khi mesophilic c a thch.
Hn hp bt u c a chung do:
Khng chin tn cng vi khun
Tt thch ng vi c im mi trng nhit , pH, nng mui, vv
Page 49

Milk processing
c b sung vi t l 1-3% lng sa pho mt.
8. Keo t sa.
Axit hu c:
- Bn cnh trc tip ca mt axit n bn ngoi nh nc chanh, gim, acid citric vv vo sa
ti nng gy ra tch sa ng t whey v d trong pho mt chanh rung.
- axit ha sa pho mt bng cch tim ca mt Nui cy khi lactic trong sa tit trng.
Qu trnh ln men ca ng sa (lactose) s cho kt qu trong sn xut axit lactic v ng
mu ca protein sa dn n s hnh thnh ca sa ng v tch whey.
Enzymes (Rennet)
Rennet thng mi c cung cp di hai dng:
Powder
Vin nn
Ngoi ra trong sa pho mt cho ng mu tt l vi t l 2,5 gram cho mi 100 lt sa pho
mt. Cc men dch v nn pha long t nht 10 ln trong nc lnh sch.
Trng hp men dch v thng mi khng c sn, ngi ta c th thc hin / men dch v
ca ring mnh t d mi kh ca gia sc, cu hoc d.

Page 50