EXPERIMENT 1

Preparation of Cheese

OBJECTIVES:

Upon completion of this experiment, the student should be able to:

1. Make samples of cheese and create concrete situations in which to understand physical and chemical
changes.
2. Be familiar with the use of enzymes and their role in chemical reactions.
3. Determine the chemical and processes associated with protein solidification
(curding) and cheese manufacture
4. Understand the parameters required to promote favorable curdling and acid
reaction.
5. Understand the relevance of the pasteurization process.

LIST OF MATERIALS

Fresh cow’s milk or Commercially available pasteurized cow’s milk (Low- fat and Full cream)*
*for full-cream milk you can use reconstituted powdered milk
Pure Vinegar
Cheesecloth (clean cloth can be used as an alternative)
Measuring Cup

LIST OF APPARATUS

Stove
Stirring Rod/ Spoon/ Spatula for Mixing
Thermometer
Heat Resistant Bowl
Cooking pot
Weighing scale (Table-top/ Kitchen)
Measuring cup (Table-top/ Kitchen)

SAFETY PRECAUTIONS
1. Wear laboratory gown or apron during the entire laboratory period and safety goggles when doing the
experiment.
2. Be careful in handling glassware.
3. Be careful with hot objects; never use bare hands to touch them as this might cause serious burns on your
skin. Do not place the hot objects directly on the table top.

DISCUSSION

Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is
produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet
causes coagulation. The solids are then separated and pressed into final form. Some cheeses also contain molds,
either on the outer rind or throughout.

Coagulation of milk protein casein happens due to the reaction of the negatively charged casein with that of the
positively charged rennet. Note: An acid which is added to milk also initiates coagulation due to the reaction of the
positively charged hydrogen ions with the negatively charged casein.

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 Positive Hydrogen ions
or Positively charged
Rennet

Negatively
charged Milk
Protein

Pasteurization is the process of heating a liquid, particularly milk, to a temperature between 55 and 70 degrees C (131
and 158 degrees F), to destroy harmful bacteria without materially changing the composition, flavor, or nutritive
value of the liquid. The process is named after the French chemist Louis Pasteur, who devised it in 1865 to inhibit
fermentation of wine and milk. Milk is pasteurized by heating at a temperature of 63 degrees C (145 degrees F) for 30
minutes, rapidly cooling it, and then storing it at a temperature below 10 degrees C (50 degrees F)

There are two distinct purposes for the process of milk pasteurization:

1) Public Health Aspect - to make milk and milk products safe for human consumption by destroying all bacteria
that may be harmful to health (pathogens)
2) Keeping Quality Aspect - to improve the keeping quality of milk and milk products (i.e. cheese).
Pasteurization can destroy some undesirable enzymes and many spoilage bacteria. Shelf life can be 7, 10, 14
or up to 16 days.

The extent of microorganism inactivation depends on the combination of temperature and holding time. Minimum
temperature and time requirements for milk pasteurization are based on thermal death time studies for the most
heat resistant pathogen found in milk, Coxelliae burnettii. Thermal lethality determinations require the applications
of microbiology to appropriate processing determinations.

PROCEDURE

COAGULATION BY ACID (HOME EXPERIMENT)-

Note: Make sure that all utensils and glasswares are properly sterilized before using.

1. Pour 300mL of low-fat milk in a pot and heat to approximately 65-90 deg degrees C (low fire, do not bring to
a boil)
If without a thermometer, bring to heat until simmer point (not boiling)
2. Remove low-fat milk from heat and pour 20mL of white vinegar (approximately 1 tbsp)
3. Slowly swirl the solution. Carefully examine what happens to the solution. Cover and let rest for 30 minutes.
4. Remove the casein and other milk solids by filtering through a cheese cloth (you can place it over a strainer).
Let sit for 15 minutes to remove more water.
5. Weigh the amount of milk solids filtered.
6. Set aside in a clean container.

Repeat the same process for full-cream milk.

Repeat the same process but replace white vinegar with lemon juice.

*Optional: To convert the cottage cheese to cream cheese:

You can add salt to the cheese (to taste) and make it smoother using a blender or food processor or add heavy cream
(All Purpose Cream). Place in a clean container and refrigerate. Consume within 5-7 days.

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COAGULATION BY ENZYME – for info, not for home experiment unless you have access to rennet
(https://www.youtube.com/watch?v=oQCrF3AfoWs)

Note: Make sure that all utensils and glass wares are properly sanitized before using.

1. Place the prepared milk in a beaker.

2. Warm the milk to 63degC and maintain at that temperature for about 30 minutes with constant stirring. Remove
heat if the temperature rises. Be careful not to overheat or boil the liquid.*

3. While stirring, add one-half of a rennet tablet to the milk. Break the curd that forms into tiny bits using stirring rod.

4. Increase the temperature to 72 deg. C and hold for about 2 minutes.

5. Remove the container from the heat, Pour the curds and whey into the beaker or glass, and allow it to remain
undisturbed for 15 min. Observe what happens.

6. Use a sanitized cheesecloth filter the contents of the beaker. Your cheese is on the filter. Drain the mass from the
liquid. Weight the mass left on the cheesecloth.

7. Press all of the liquid from the cheese and allow it to dry.

8. Present your filtered mass to your instructor.

*Note: Skip this step if you are using a commercially-available pasteurized milk.

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Name: Date Performed: Section:
Course: Date Submitted: Instructor:

EXPERIMENT 1
Preparation of Cheese
Report Sheet

Low-Fat Full-Cream Low-Fat Full-Cream

White Vinegar White Vinegar Lemon Juice White Vinegar
Weight of milk
Temp of milk, deg C
Weight of curd
emulsion
Temp of curd
emulsion
Weight of dry
cheese
% Output
Sensorial
Characteristics
Odor
Color
Texture/
Consistency
Taste

1. Compare the four cheeses formed.

2. Why must the temperature be controlled carefully?

3. How does your cheese differ from commercially prepared cheese in terms of sensory attributes?

4. Which of the four methods yielded a higher cheese output? Why?

5. In terms of cheese characteristics, what is the difference between cheese produced by acid vs cheese produced by
enzyme?

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COMPUTATIONS:

POST- LAB QUESTIONS:

1. What is the role of ageing in cheese manufacture? How does this contribute to the quality of cheese?
2. Explain the process involved in the manufacture of:
a) Cottage Cheese
b) Cheddar Cheese
c) Mozarella Cheese
3. How can the percentage cheese output be improved? Cite some techniques.

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