In 19th century Father of Microbiology Louis Pasteur, 1886 invented the technique of treating milk and wine to stop bacterial contamination, a process now called pasteurization. He found that heating milk to particular temperature will kill the microorganism from the milk and at the same time the vitamins A, D, E and K in the milk cannot be reduced. Also the milk will not be spoiled soon. After his invention big revolution happened for preparing cheese and milk products. After that cheese products spread over the world.
For preparing quality cheese needs quality milk. Milk collected from local farmers and farm will be brought to the chilling point. Here milk quality will be tested and milk will be cooled down to 2 degree Celsius. This chilled milk will be brought to the cheese companies through chilled tanker lorries.
In cheese companies the real pasteurization is happening. Means the bacteria's from the milk will be killed. For making cheese, Pasteurization needs to be done in 72.3 degree Celsius. This pasteurized milk will be brought to the next stage. This milk is poured into the 1000 litter tray and stired. From here making cheese steps will be started.
This milk is reduced to 32 degree Celsius. After milk is cooled down calcium chloride and mozzarella cheese culture will be added to the milk. For each variety of cheese different mozzarella cheese culture will be used. Calcium chloride is the one making the condition in the milk for making the cheese. This mixture will be kept in the tray till ½ an hour to 1 hour. During this time the milk will get a sour taste.
Slowly milk PH level will be reduced during this time. Initially the milk will have the PH level as 6.6 and it would be reduced to 6.4. This way testing can be performed to check the milk condition. In this stage enzyme mixing will be added to the milk. This enzyme will convert milk to curd. This mixed milk will be kept till 20 to 25 minutes. Once the curd(Yogurt) is formed, it will be shredded using blades and this curd will be heated for 15 to 20 minutes. In this stage the curd will be converted to cheese. The extra water will be totally filtered and the cheese will be washed with the chilled water once. Small piece of cheese will be tested for its stretch by dipping into hot water. The perfect cheese will not break even pulling to long distance.
After this stage salt will be added to the total cheese. This cheese is stretched by hot water and cut down into 1 kg pieces. Later these pieces will be dipped into chilled water and kept in the refrigerator for 7 days for 5 degree Celsius. Later these Cheese pieces packed and entering into the market for sale.
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