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Cheese Manufacturing Companies In India
by Amit Joshi content writer India is one of the largest manufacturers of milk and milk products. Among all the milk products, cheese is one of the tastiest dairy products that people love to eat. The delicious flavor and pure white color of cheese makes its look mouthwatering. When it comes to manufacturing of cheese, there is a long list of cheese manufacturing companies in India. The delicious flavor and high quality packaging of cheese companies make them a brand.There are many renowned brands of Cheese that commercialize their product with advertisements and websites. Usually, these companies hire expert makers of cheese who are skilled in producing it. They are proficient in producing different variety of cheese without ruining the taste. Cheese making procedure requires appropriate knowledge of accurate ingredients and parameters for preparing different variety of cheese. Different brands use different animal’s milk to prepare the milk product. Although cow is the most common animal, still goat, sheep and buffalo’s milk are also used. Cheese manufacturing companies in India create their own formulas to produce high-grade cheese to evaluate quality and defects. They are also expert in cheese ripening and release timing. Cheese making technique is 5000 years old and was first developed in Egypt. Cheese producing companies are vigilant and remain tuned with the marketplace. They also change their prices according to the need of customers. These companies have to follow all the diet rules which are set by Food Manufacturing Industries. They have hired nutritionist who tells about the contents that are mentioned on the packages products.
The main ingredients used in cheese manufacturing are milk, lactic acid bacteria, acetic acid, glucono delta lactone and rennet. The different variety of cultures is used by the company to give cheese different texture, color and taste. Sometimes, yeast is also used by companies to give a unique taste. The general steps to prepare cheese are as follows:
Standardize milk Boil milk/ heat treated milk Cooling of milk Inoculation of milk with the starter Addition of bacteria and leave for ripening Addition of rennet to form curd Cut curd and allow to heat Drain the whey from the solution Dry salt Start forming cheese into blocks Store it packing
The temperature and pH maintenance play an important role in forming the cheese. Any mis balance in the formation may ruin the taste. Hope! It will help you.
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About Amit Joshi 
content writer
10 connections, 0 recommendations, 62 honor points.Joined APSense since, April 26th, 2016, From Mumbai, India.
Created on Dec 31st 1969 18:00. Viewed 0 times.
