CHEESE TECHNOLOGY 5(3+2)
Course Outline

Module 1: History, status and scope of cheese industry

Lesson 1. Historical developments in cheese manufacture and world market for cheese.
Lesson 2. Cheese production and consumption in India and abroad.

Module 2: Definition, standards, classification, nutritive value and basic principles of cheesemaking

Lesson 3. Definition and standards of cheese.
Lesson 4. Composition and nutritional value of cheese.
Lesson 5. Principles of cheese manufacture.

Module 3: Milk quality in relation to cheesemaking

Lesson 6. Selection of milk and composition of milk.
Lesson 7. Microbiological quality of milk.

Module 4: Pretreatments of milk for cheesemaking

Lesson 8. Chilling, storage, clarification and bactofugation.
Lesson 9. Membrane processing of milk for cheesemaking.
Lesson 10. Heat treatment and homogenization of cheese milk.

Module 5: Cheese additives

Lesson 11. Cheese additives and preservatives.

Module 6: Role of starter culture in cheesemaking

Lesson 12. Starter cultures.
Lesson 13. Problems associated with cheese starters.

Module 7: Rennet preparation and properties

Lesson 14. Calf rennet: preparation and properties.
Lesson 15. Rennet substitutes.
Lesson 16. Action of rennet on milk.

Module 8: Manufacture of different varieties of cheese

Lesson 17. Cheddar cheese.
Lesson 18. Gouda cheese.
Lesson 19. Swiss cheese.
Lesson 20. Mozzarella cheese.
Lesson 21. Cottage cheese.

Module 9: Changes during ripening of cheese

Lesson 22. Chemical, physical, microbiological and sensory changes.

Module 10: Yield of cheese

Lesson 23. Cheese yield, measurement of cheese yield.
Lesson 24. Factors affecting cheese yield.

Module 11: Cheese from buffalo milk

Lesson 25. Problems in buffalo milk cheesemaking.
Lesson 26. Process modifications for buffalo milk cheese.

Module 12: Manufacture of processed cheese and related products

Lesson 27. Processed cheese and related products.

Module 13: Defects in cheese

Lesson 28. Defects of cheese, causes and preventive measures.

Module 14: Packaging, storage and distribution of cheese

Lesson 29. Packaging of cheese.
Lesson 30. Storage and distribution of cheese.

Module 15: Accelerated ripening of cheese

Lesson 31. Accelerated ripening.

Module 16: Mechanized cheesemaking

Lesson 32. Mechanization and automation in cheesemaking.