Cheese is a concentrated form of 2 major milk components – milk protein (casein) and milkfat.
Besides milk, it contains a selected strain of bacteria, a milk clotting agent and sodium chloride.
Variations in in the basic constituents, use of additional ingredient and different environmental conditions surrounding the manufacture and subsequent ripening of cheese have given rise to various varieties of cheese.
Standard cheese processing is as follows-
Types of Cheese (Examples)-
1. Soft cheese (camembert, feta, etc.)
2. Semi soft cheese (gouda, port soft, etc.)
3. Hard cheese (mimolette, pelorina, etc.)
4. Semi hard cheese (cheddar, cantal, etc.)
5. Fresh cheese (cottage cheese, mozzarella, etc.)
6. Blue cheese (roquefort, stilton, etc.)
7. Processed cheese
Types of Cheese (Organism Used)-
1. Soft cheese (Streptococcus cremoris, Penicillium camemberti)
2. Semi soft cheese (Lactococcus lactis, Brevibacterium linens)
3. Hard cheese (Lactobacillus casei, Lactobacillus plantarum)
4. Semi hard cheese (Lactobacillus casei, Streptococcus cremoris)
5. Fresh cheese (Streptococcus sp.)
6. Blue cheese (Penicillium roqueforti, Lactococcus lactis)
7. Processed cheese (fungi or fungal spores used during ripening)
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