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General Technology of Cheese Manufacture¹

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

The object of the various cheese manufacturing procedures is to establish conditions suitable for the biochemical and physical changes which are responsible for the development of characteristic body and flavor. With over 400 varieties of cheese known, over 400 methods of manufacture are employed for that purpose. However, the treatments by which all of these varieties are brought into their final state, that is just before being placed in the curing room, have much in common for all varieties.

The basic steps for changing milk into cheese are: (1) addition of starters for acid development, (2) curd formation, (3) cutting, (4) Arming the curd, (5) draining and pressing, and (6) salting. By variations in the application of the above steps, finished cheese of widely different physical-chemical properties are obtained.

A general coverage of the significance of each step in the cheese-making procedure will simplify the discussion of the individual cheese varieties.

¹ The purpose of this article is to furnish those unskilled in the science of cheesemaking with a better understanding of the basic steps involved in the manufacture of the various types of cheese.