Introduction

The report of the experiment is about feta-cheese production in lab scale. The report was
written to explain cheese making process and discuss differences between different types of
cheese.
Cheese production basically may be defined as the removing water from the milk controlledly
and it provides concentration of proteins and fat of milk [1]. The primary ingredient of cheese
is milk [2]. Cheese can be classified in different categories depending on the coagulation ways
of milk. Rennet which is animal based enzyme or acid can be used for milk coagulation in
cheese production process [3]. In this experiment, feta cheese was produced by using rennet.
Rennet coagulation of milk bases modification of casein micelles which is the %80 of the
milk proteins to para casein [3]. Curd is obtained as a result of coagulation of milk protein by
using enzyme. Addition of calcium chloride has important role in coagulation process. It is
added to optimize curd formation [4]. Starter cultures are used to ease coagulation by
lowering ph. They convert lactose to lactic acid. Typical starter bacteria include include
Lactococcus lactis subsp. lactis or cremoris, Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbruckii subsp. bulgaricus, and Lactobacillus helveticus. [2]. Production of
acid by cultures is principal to help expulsion of whey from curd. Cheese maturation includes
various processes like proteolysis, lipolysis and other enzyme catalyst reactions which
increase the changes in texture and flavor [6].

General cheese manufacturing

1) Standardization
In the beginning of cheese manufacturing process, standardization of milk is applied to
optimize ratio of protein to fat [2].

2) Pasteurization
Milk may be pasteurized depending on the cheese to kill pathogenic miroorganisms. Also,
environment for growth of starter cultures is improved by this way [2].

3) Cooling
Milk is cooled to about 30 C to provide optimum temperature for bacterial cultures [2].

4) Addition of Starter Culture

Starter cultures are added into milk and ripening begins. Ph is lowered and flavor of cheese is
improved by cultures [2].

5) Addition of Rennet and Curd formation

Rennet enzyme addition is important process. Coagulation is occurred by force of the enzyme.
and after a while curd is formed [2].

6) Cutting
Curd is cut by using special knifes for cheese production horizontally and vertically. Also,
during this step heat can be applied to ease separation of whey [2].

7) Drainage of Whey
The whey is drained from the vat and the curd forms a mat.[2].

8) Salting and Brine

Dry salting process or brine solution can be used depending on the cheese [2].

9) Form Cheese into Blocks

The salted curd pieces are placed in cheese hoops and pressed into blocks to form the
cheese.[2].

Flow Chart of Feta Cheese

Raw Material

Pasteurizati
on
Cooling

Starter Culture Coagulation

(Curding)

Rennet

The most important difference of Ezine

cheese from other type of cheese is that
milk which is used to manufacture Ezine
cheese is provided from a specific
region. Only, milk which is provided
from north and west region of the Kaz
mountain is used as raw material for
production of Ezine cheese. Also, milk
is the mixture of goat, sheep and cow
milk. The type of the milk affects the
texture of final product. The second
difference from the feta cheese making
process is that starter culture is not used
in production [5].

Cutting

Curd

Salting

Pouring

Pressing

References
Final
Product
Ripening

Draining Whey

1) The science of cheese. (2012, April 11). Retrieved April 15, 2016,
from
http://biotechlearn.org.nz/focus_stories/cheesemaking/the_science_o
f_cheese
2) Milk Facts. (n.d.). Retrieved April 14, 2016, from
http://www.milkfacts.info/Milk Processing/Cheese Production.htm
3) Mcsweneey, P. (n.d.). CheeseScience.net. Retrieved April 14, 2016, from
http://www.cheesescience.net/2008/06/rennet-coagulation-of-milk.html
4) Calcium chloride. (n.d.). Retrieved April 14, 2016, from
http://www.cskfood.com/productpages/other_dairy_ingredients/calcium_chloride
5) Doruluk Ezine Doal, Salkl Lezzet. (n.d.). Retrieved April 14, 2016, from
http://www.dogrulukezine.com/peynirhakkinda.html
6) Bozolu, F., Erkmen O.2008. Beneficial Uses of Microorganisms for Food
Preservation and Health. Ankara: lke Yaynevi.