The Objectives of Cheese Manufacturing

To maximize returns, the cheese maker must obtain the maximum yields which are consistent with good cheese quality. For example, water and salt are cheaper than milk fat and protein, but you can only have so much cheese moisture and salt---more on cheese yield in Yield efficiency. With respect to consistent production of high quality cheese the objectives of the cheese maker are to:

  1. Develop the basic structure of the cheese.
  2. Obtain cheese composition required for optimum microbial and enzyme activity during curing. Optimum composition mainly means optimum levels of moisture, fat, pH (lactic acid), minerals, and salt.

For example, the characteristic texture of Swiss cheese is largely determined at the time when the curd and whey are transferred to the press table. At this time the basic structure (i.e., the manner in which the casein micelles and fat globules are arranged) and chemical composition (especially mineral content) is already determined. You can not take Swiss curd at this stage and make Cheddar cheese. On the other hand it is possible to produce both Feta and a Brie type cheese from the same curd.