FROMAGE

FROMAGE
Cheeseis a food derived from milk that is
produced in a wide range of flavors, textures,
and forms bycoagulationof the milk protein
casein

It comprises proteins andfatfrommilk.

usually the milk ofcows,buffalo,goats, or

sheep are used for making cheese.

HISTORY
Cheese is an ancient food whose origins
predaterecorded history. There is no conclusive
evidence indicating where cheese making
originated, either inEurope,Central Asiaor
the Middle East

PRODUCTION
Curdling
A required step in cheese making is separating
the
milk into solidcurdsand liquidwhey.
Usually this is done by acidifying (souring) the
milk and adding rennet.

 The acidification can be accomplished directly

by addition of an acid such as vinegar.
more commonly starter bacteria's are
employed which convert milk sugars into
lactic acid and it also helps in adding flavor.
Most cheese are made with starter bacteria's
like lactococcus , lactobacillus, streptococcus.

 Swiss starter culture also includes

propionibacterium sharmani, which produces
carbon dioxide gas bubbles during aging.

CURD PROCESSING
At this point, the cheese has set into a very
moist gel. Some soft cheeses are now
essentially complete: they are drained, salted,
and packaged.
Some hard cheeses are then heated to
temperatures in the range of 3555C (95
131F).

 Salt has roles in cheese besides adding salty

flavor, it preserves cheese from spoiling.
Salt helps in drawing moisture from the curd.

RIPENING
This aging period (also called ripening) lasts
from a few days to several years.
As a cheese ages, microbes and enzymes
transform texture and intensify flavor.

 This transformation is largely a result of the

breakdown of casein proteins andmilkfatinto a
complex mix ofamino acids,amines, and
fatty acids.
some cheeses have additional bacteria ormolds
intentionally introduced

TYPES OF CHEESE
There are many types of cheese, with around 500 different varieties
recognised by the International Dairy Federation.
"soft", "semi-soft", "semi-hard", and "hard" are moisture content based cheese.
Fresh, whey and stretched curd cheeses
Content (double cream, goat, ewe and water buffalo).
soft ripened cheeses,washed rindcheeses and blue cheeses.
Processed cheeses.

HEALTH AND NUTRITION

The nutritional value of cheese varies widely.
In general, cheese supplies a great deal ofcalcium,protein,phosphorusand
fat.
Heart disease
Dental health
Effect on sleep
Hypertensive effect

WORLD PRODUCTION AND CONSUMPTION

Worldwide, cheese is a majoragriculturalproduct.
According to theFood and Agricultural Organization of theUnited Nations, over
20millionmetric tonsof cheese were produced worldwide in 2011.
The largest producer of cheese is the United States, accounting for 26% of
world production, followed by Germany and France
New Zealand, the Netherlands and Australia have a cheese production that is
mainly export oriented: respectively 95%, 90%, 72%
The United States, the biggest world producer of cheese, is a marginal exporter.

COMMONLY USED CHEESE

Roquefort
Camembert
Cotija
Chvre
Feta
Mozzarella
Emmental
Cheddar

 Monterey JackGouda
Taleggio
Parmigiano-Reggiano
Manchego