Cheese manufacture

This section of the Dairy Science website covers the technology and science of cheese manufacture. The origins of cheese, raw materials and ingredients, principles of cheese manufacture, HACCP and food safety, major unit operations, cheese yield, manufacture of selected cheese varieties, packaging, ripening and maturation, cheese grading and making cheese at home will be discussed.

Readers can access a self assessment on cheese science and technology e.g. why is Cheddar cheese different than Cheshire? Hint: pH at which the whey is “run off”. This self assessment is accompanied by answers to most of the questions.

Additionally readers can also access in English a unique information database on the cheeses of the Piedmont area in Italy. This section has been contributed by Professor Zeppa.

Cheese science and technology. Self assessment

Answers to selected questions on cheese science and technology

Classification of cheese types using calcium and pH

Modeling the grade value of Cheddar Cheese

Cheeses from Piedmont in North West Italy by Professor Zeppa

Why is the energy density of food important?

Use the Dairy Science and Food Technology energy density calculator to determine the energy content of cheese and other foods.

Cheese yield

There is also some discussion in the forum concerning the manufacture of Coulommiers cheese at home.

Finishing or have just finished a PhD in dairy science? If interested in contributing an article to the Dairy Science site please read instructions for contributors.

Home | Author | Starters| Probiotics|Inhibitors| Phage| Cheese Quality | Cheese Yield| Modeling|MAP | Discuss site topics| Links|Legal|
© Copyright February 2001. All rights reserved. W M A Mullan.
If you have problems with this page please let me know.