Lesson 1Brine salting vs dry salting: concentrations, times, and salt uptake considerationsThis lesson compares brine and dry salting for semi-hard cheeses. It covers brine strength, temperature, time, application rates, salt uptake, rind formation, and effects on flavour, texture, and safety in Australia.
Brine concentration, pH, and temperatureBrining time, cheese size, and uptakeDry salting rates and application methodsSalt gradients and rind developmentSalt effects on flavour and safetyLesson 2Rennet selection and coagulation conditions: clotting temperatures, times, and acidity targetsThis lesson details rennet selection and coagulation conditions. It compares animal, microbial, and fermentation rennets, and explains clotting temperature, time, pH, and calcium effects on gel strength and yield in Australian cheese making.
Types of rennet and proteolytic profilesSetting temperature and clotting timepH and calcium effects on gel firmnessCoagulant dosage and milk compositionMeasuring gel strength and cut readinessLesson 3Packaging and maturation logistics: vacuum, modified atmosphere, and block wrapping to extend shelf lifeThis lesson examines packaging and maturation for semi-hard cheeses. It compares vacuum, modified atmosphere, and block wrapping, and how pack design, storage, and handling affect ripening and shelf life in Australia.
Vacuum packaging materials and sealingModified atmosphere gas mixes and useBlock wrapping films and barrier needsCold storage temperature and stackingDistribution, rotation, and traceabilityLesson 4Microbial safety and starter adjuncts for flavour development in semi-hard cheesesThis lesson focuses on microbial safety and starter adjuncts in semi-hard cheeses. It covers starter selection, adjuncts for flavour, pathogen control, hygiene, and process support for safe fermentation in Australia.
Mesophilic and thermophilic starter choicesAdjunct cultures for flavour and texturePathogen risks and control strategiesGood hygiene and sanitation practicesMonitoring acidification and culture healthLesson 5Cheddaring, curd milling, and pressing: equipment choices, pressures, and timing for semi-hard textureThis lesson explains cheddaring, milling, and pressing for semi-hard cheese texture. It covers equipment, curd alignment, pressure profiles, and timing to manage moisture, openness, and strength in Australian production.
Cheddaring objectives and curd transformationEquipment for cheddaring tables and beltsCurd milling patterns and particle sizePress design, pressure curves, and durationMoisture, texture, and eye formation controlLesson 6Waste whey management options appropriate for medium dairy plants (animal feed, processing, membrane concentration)This lesson reviews whey management for medium plants. It covers liquid handling, animal feed, concentration by evaporation or membranes, recovery of lactose and protein, and environmental compliance in Australia.
Whey collection, storage, and qualityLiquid whey and permeate as animal feedEvaporation and membrane concentrationWhey protein and lactose recoveryEffluent treatment and regulationsLesson 7Semi-hard cheese process flow: coagulation, cutting, whey drainage, cheddaring/cheese-body formation, milling/pressing, salting, and ripeningThis lesson presents the full semi-hard cheese process, from standardisation to ripening. It links coagulation, cutting, drainage, curd formation, pressing, salting, and maturation to quality and efficiency in Australia.
Milk preparation and standardisation stepsEnzyme coagulation and gel firmness targetsCutting patterns and curd particle sizeWhey drainage and curd mat formationPressing, salting, and ripening sequenceLesson 8Ripening fundamentals: temperature and humidity control, time ranges, and basic surface managementThis lesson covers ripening conditions for semi-hard cheeses, including temperature, humidity, and time. It explains rind and smear development, turning, and surface cleaning for balanced flavour, texture, and safety in Australia.
Ripening room temperature profilesRelative humidity targets and controlRipening time ranges by cheese styleRind, smear, and mould development basicsTurning, brushing, and surface cleaningLesson 9Curd handling: cutting size, cooking temperatures, stirring times, and whey separation techniquesThis lesson explains post-cutting curd handling, including size, cooking temperatures, stirring, and whey separation. It links these to moisture, firmness, and fat losses in semi-hard cheese production in Australia.
Cut size and fines generation controlCooking temperature ramps and holdingStirring intensity and duration effectsDraining methods and whey clarityCurd shrinkage and moisture targets
