Animal husbandry [618510]

Animal husbandry
2nd year English group
Margarita Vlachou
Thema:Gastronomy and how produce cheese , milk and yogurt.

Introduction

The manufacture of cheese products in our country continues
even today is done in the traditional way. Due to the high
demand of these products in the local market and for export,
must be given special importance to the maintenance of their
high quality. Apart from the desire to offer those concerned
with the manufacture of dairy and cheese products, especially
important to note that a proper Crafts / factories with the
necessary equipment and the storage conditions of healthy.

Necessary materials for the production of cheese products .
Necessary materials for the manufacture of dairy and cheese products are milk,
rennet and salt .
The milk
The milk that used for the manufacture of Cheese and dairy products should be of
excellent quality both by chemical and microbiological composition , without
impurities and sourced from healthy animals . Milk that originate from animals with
mastitis or given to these antibiotics, not offer good quality products .
For the manufacture of good quality cheese, the milk must be pasteurized to destroy
harmful microorganisms present in it and is used specific culture of micro -organisms
in order to give the proper taste and maturation in cheese.

The rennet
To coagulate the milk the rennet used. This comes from the fourth
stomach of ruminants. In the market there are different rennet in
powder form and others in liquid form. Manufacture of rennet from
microorganisms that have the property to act in almost the same
way as the rennet which comes from animals.

The main factors that affecting the strength of the rennet, other
than the amount used,are :

•The temperature of coagulation of milk .
•The milk acidity .
•The chemical composition of milk (fats,proteins ).

The salt
The salt is an essential element in the manufacture of all dairy
products . The quantity that is used usually ranges from 2-4%
of the weight of the curd .
The addition of salt has great importance because :

a)stop the growth of microorganisms .
b) control the growth of desirable micro -organisms that
needed for the mature of cheese .
c) gives the cheese flavor .
d) improves the quality and the conservation of the cheese .

Yield of milk
The milk yield in cheese depends on the type and chemical
composition, mainly the quantity of fat and casein , depending
on the type of cheese to be prepared .

Feta(white cheese)
It is a soft cheese with brine which has origin from country
Greece . Μainly manufacturing the winter or early spring as the
temperature is low and can be controlled fermentation to
maturation. The best milk is from sheep, because it gives feta
(White cheese)with high quality. But we can use goat or cow's
milk but the feta is inferior quality .
The milk coagulates in temperature of 28 -32˚C.
In modern Cheese factories having the necessary equipment
and temperature -controlled,so feta can be product all the
year.

For this purpose the milk that will be used before clotting, is
pasteurized at 71 -73˚C for 15 seconds. After cooled until 28 –
30 ˚C is added to this specific culture of lactic acid micro –
organisms in a proportion of 1 -2% and leave in 10 minutes to
mature. Then added 8 -12 g. Calcium chloride dissolved in
water to facilitate coagulation and then added the rennet .
The cheese is placed in special molds. After is stabilized, the
mold is removed and is cutted into pieces.
Salting and conservation: The pieces are placed on the
table and salted on the surface with coarse salt. At intervals of
6-12 hours the pieces are turned and salted,each side is
salted 2 times. The cheese stays on the table for a few days to
begin the fermentation.

Yogurt
Yogurt is digestible and nutritious product, which maintain all the
nutrients presented in milk. The good yogurt must have pleasant
taste, slightly acidic, with good compactness.
Manufacture of yogurt: Yogurt from sheep's milk is very palatable
and solid consistency and appearance due to high content of milk
solids. The goat milk used largely alone or blended with sheep's
milk. The cow's milk is also used for the manufacture of yogurt . Any
milk if used should be clean, freshly, normal recommendation, free
of foreign substances and antibiotics and comes from healthy
animals.

Heating (boiling)
Heat the milk until it
reaches a temperature
of 85 -90˚C for 15 -30
minutes or 95 ˚C for 3 -5
minutes. During the
heating and boiling the
milk must be stirred
constantly, particularly
when the heating is
done directly on the
container, not to burn
the milk and get a nasty
smell.

Βy boiling is achieved: a) destruction of microbes in milk
b) Cleavage of casein .
Milk coagulation: After boiling the milk cools to freezing
temperatures. The most suitable temperature is 42 -45 ˚C
.In this temperature the yeast added (specific culture).
Storage: The yogurt should be placed in the refrigerator
until the time of consumption to be maintained for
longer.

Milk
Milk is the most important single product that can consume a young
person. It contains apart from fat, protein, carbohydrates, enzymes,
minerals and vitamins. The milk protein is casein, lactalbumin and
lactoglobulin . Fat is the component that varies more. While milk
may be considered perfect and complete food, but it is also an
excellent substrate for the growth of microbes. Immediately after
milking, for which machines are used in which a suction cup is
adapted to the udder of the cow and pulls the milk with an
intermittent suction, the milk may become contaminated by various
causes such as e.g. from unclean containers bad milking system,
poor state stables etc. and thus a means of transmission of
pathogens.
In order to avoid the deterioration of the activity of microbes is
recommended to cool the milk immediately after milking and kept
at a low temperature until the time that will be used at the
production site or will be transferred to milk industries.

The first processing which receives milk intended for direct
consumption is filtering, which is intended to remove from
milk the thick dirt.
In a second processing milk homogenized with a mechanical
method that causes fragmentation of larger beads of fat and
stabilize the fat phase of milk. In this manner the milk
becomes more uniform and palatable, while avoiding flotation
of liposfairidion and the possibility of removal.
The latter treatment is subjected milk is intended to reduce
or completely destroy bacteria containing and for this purpose
used various methods, of which the most prevalent are
pasteurization, which consists in heating the milk to a
temperature of 63 C for 30 minutes. In recent years the
industries producing and high pasteurized milk which is
heated at 72 C for 15 seconds.