Presenting

1
Presenting
2
Adam
Hongwang Zhang
Bryan
David
3
IN
4
Cheese Yogurt Art, Murder, Mayhem
5
The History

• Possibly Found by Arab Nomad
• Greeks said Aristaeus found it
• Romans made their own types
• Anne Pickett Found 1st U.S. Business in 1841

6

• Types of Cheese
• Texture
• Hard Parmesan, Romano
• Semi-Hard Cheddar, Gouda
• Soft Feta, Cream Cheese

7
Fat

• Size Microscopic-3 mm
• Encased in Protein and Phospholipid membrane
• Phospholipids stabilize emulsions

8
Caseins
9
Whey Proteins
10
Whey Proteins
11
b-lactoglobulin
a-lactalbumin
Bovine Serum Albumin
Click Links for 3-d visual
12
Bacteria

• Convert lactose to lactic acid
• Cheese Bacteria-
• Streptococcus lactis lactis
• Yogurt Bacteria-
• Streptococcus salivarius
• Lactobacillus delbrueckii

13
Alpha (s)-Casein
14
Kappa-Casein
15
The Casein Micelle
16
The Casein Micelle
The Casein Micelle
17
Cheesemaking

• Homogenize Pasteurize
• Add Starter Culture
• Coagulate Casein Micelles
• Treat curds to separate whey
• Ripen/Cure Curds

18
Coagulation

19
Cheese Gel
20
Yogurt Making

• Heat milk to near boiling
• Inoculate with Bacteria
• Coagulate casein micelles
• Fortify yogurt with extra solids

21
Yogurt Gel
Casein Motion
22
Nutritional Info
Nutrition Comparison of Cheeses
Source USDA - Nutrient Data Lab (Sept. 1996) -
all data rounded to nearest 0.5with di sodium
phosphate
23
Nutritional Info
Yoplait Yogurt
24
Yogurt Production
25
Cheese Production
26
Cheese Production
http//usdec.org/products/CheeseOverview.htm
27
Innovations

• Packaging
• New Products

28
Equipment
http//www.wincanton-engineering.co.uk/
29
Questions?