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ONPS2681 Acid Cheesemaking 2021 - WORKSHEET v2-1 [s3862686].docx

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ONPS2681 Food Manufacturing: Animal ProductsPractical 4: Acid Cheesemaking – Practical Report (Worksheet)Based on a practical procedure previously developed by Dr Bogdan Zisu.WORKSHEETNAMEREEMA KAMBLEStudent NumberS38626861InstructionsThis is an online practical.Read through this worksheet first and then watch the videos. Then answer the questions at theend.1IntroductionCultured dairy products are products of milk acidification by lactic acid bacteria (LAB) which growin symbiosis. Direct-to-vat freeze-dried cultures are generally used but frozen cultures may also beused. Starter culture inoculation rate is dependent on the incubation temperature and the settingprocedure employed. Cultured dairy products include yoghurts and cheeses.Yoghurt is a soft but firm gel of denatured casein formed by the production of lactic acid.Cheeses are a concentrated form of milk where rennet is used as a coagulation agentfollowed by lactic acid fermentation.In this practical, DIRECT ACID (lactic acid) cheddar cheese is made. That is, the cheese is made bydirectly adding lactic acid instead of using a LAB fermentation (starter culture) to produce the lacticacid.2AIMTo manufacture hard cheese (e.g. cheddar type cheeses) using direct acidification (withoutlactic acid bacteria).To understand the basic principles of cheese making.3EQUIPMENT AND INGREDIENTSEquipment:Cheese vats (Figure 2)5 L stainless steel pot (do not use aluminium, cast iron or other reactive pots)pH meterCheese knives
A big strainer to strain the curds from the wheyA long sharp knife to cut the curdsA slotted spoon to stir the curds and collectLarge bowl for the drained off wheySmall bowl to put the curds inCheese cloth for draining curdsCold room (8°C)Ingredients:Whole milkSkim milk powderSingle strength rennetLactic acidSalt
4PROCEDURE (Standard Method)1.Standardise full cream pasteurised milk to a protein/fat ratio of 0.90 to 0.91 using skim milkpowder. This is the recommended P/F ratio for cheddar.See2.Pour 5L of standardised milk into the Armfield cheese vat.(See Questions 2 and 3: Discuss the appropriateness of using homogenised milk to make hardcheeses and the safety issues for pasteurisation of raw milk for making hard cheeses with low pHand low Awin Australia)Figure 1.Armfield cheese vat.3.Record milk pHbefore heating (setting temperature ~18- 22°C).(See Question 4: Discuss the expected pH of fresh milk with respect to microbial quality.)4.AcidificationBefore heating (settingtemperature~18-22°C), acidify milk with 40% lactic acid. Agitatemilk at maximum speed and use a dropper pipette to slowly lower milk pH to pH 5.5 asinstructed by your demonstrator.Wear gloves when handling lactic acid.

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