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CHEESE MAKING [TH=80]

Objective
This course unit/module is aimed at equipping the trainee with knowledge, skills and attitudes
required to process milk into fresh, ripened and processed cheese; judge and grade cheese,
package and store cheese
1.0 Cheese making concepts (16 hrs)
By the end of this sub module (topic) the trainee should be able to:-
1.1 Classify cheese
1.1.1 Define cheese.
1.1.2 State reasons for cheese making
1.1.3 Describe the Composition and the Nutritional value of cheese
1.1.4 Explain the common criteria used during cheese classification (Moisture
content, Method of cheese milk coagulation, Microorganisms used for
curd ripening)
1.2 Determine cheese milk quality
1.2.1 Explain the cheese milk quality requirements
1.3 Pretreat cheese milk
1.3.1 Explain the major cheese milk preparations and treatments (Filtration and
clarification, Butterfat standardization, Pasteurization, Thermization of
chilled milk)
1.4 Identify cheese additives and ingredients
1.4.1 Describe the common additives and ingredients used in cheese making and
state their specific functions (Milk coagulants, Starter culture, Calcium
salt , Salt petre Common salt, colour ing agents, Antimycotics, Waxes and
surface coatings)
1.5 Identify general cheese making operations
1.5.1 Describe the general cheese making operations (Ripening of cheese milk,
Renneting, Cutting of coagulum, Cooking/scalding of the curd, Draining
of whey and texturing, Salting of curd, Moulding and pressing, Cheese
ripening and storage, Packaging and distribution)
2.0 Process fresh and soft cheese (24 Hrs)
By the end of the submodule/topic, the trainee should be able to:
2.1 Make (Cottage cheese, Queso blanco/Paneer, Mozzarella/Pizza
2.1.1 Describe the recipes of common fresh cheeses (Cottage cheese, Queso
blanco/Paneer, Mozzarella/Pizza
3.0 Processing of ripened cheese (24 hrs)
By the end of this sub module /topic the trainee should be able to:-
3.1 Make ripened cheese
3.1.1 Describe processing procedures for ripened cheese (cheddar, Tilster, Feta,
gouda)
4.0 Make processed cheese (12 Hrs)
By the end of this sub module /topic the trainee should be able to:-
4.1 Identify the ingredients for processed cheese
4.1.1 Describe the ingredients for making processed cheeses
4.2 Make processed cheese
4.2.1 Describe the processing procedures for processed cheese
4.3 Package processed cheese
4.3.1 Describe packaging of processed cheese
4.4 Judge and grade processed cheese
4.5.1 Describe defects associated with processed cheese
5.0 Whey utilization (4 hrs)
By the end of this sub module /topic the trainee should be able to:-
5.1 Utilize whey
5.1.1 Define whey
5.1.2 State the composition of whey
5.1.3 State the uses of whey (Whey concentrates and powder, Animal feeding,
Biogas production, Alcohol production, Lactose extraction, Whey
beverages)
5.1.4 Make whey and whey products

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