WEEK 11 - MILK PASTEURIZATION



MILK PASTEURIZATION
HISTORY
Mesopotamia – 6000 – 7000 B.C

CHEESE PRODUCTION
-          Double boiled
-          Digital thermometer
-          Rennet
-          Stainless – steel ladle
-          Cheese cloth
-          Cheese mould

BASIC STEPS OF MAKING CHEESE
1)     Inoculation
2)     Coagulation
3)     Cutting The Curd
4)     Cooking The Curd
5)     Hopping The Curd
6)     Pressing
7)     Salting
8)     Ripening

PANEER

8 Cup Milk

¼ Cup Vinegar


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