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, and time, surface rates, salt absorption, rind formation, and how salting affects flavor, texture, and safety in Eritrea.
Brine concentration, pH, and temperatureBrining time, cheese size, and uptakeDry salting rates and application methodsSalt gradients and rind developmentSalt effects on flavor and safetyLesson 2Rennet selection and coagulation conditions: clotting temperatures, times, and acidity targetsThis lesson details rennet choice and clotting conditions. It compares animal, microbial, and fermentation rennets, and explains clotting temperature, time, pH, and calcium effects on gel strength and curd yield in Eritrea.
Types of rennet and breakdown 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 ripening logistics for semi-hard cheeses. It compares vacuum, modified atmosphere, and block wrapping, and explains how pack design, storage temperature, and handling affect ripening and shelf life in Eritrea.
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 flavor development in semi-hard cheesesThis lesson focuses on germ safety and starter add-ons in semi-hard cheeses. It covers starter choice, add-on cultures for flavor, pathogen control, hygiene, and how process settings support safe, steady fermentation in Eritrea.
Mesophilic and thermophilic starter choicesAdd-on cultures for flavor 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 steps that form semi-hard cheese texture. It covers equipment choice, curd setup, pressure patterns, and timing to control moisture, openness, and strength in Eritrea.
Cheddaring goals and curd changesEquipment 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 waste whey handling options for medium plants. It covers liquid whey management, animal feed use, concentration by evaporation or membranes, lactose and protein recovery, and environmental rules in Eritrea.
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 flow, from milk standardization to final ripening. It links clotting, cutting, whey drainage, curd formation, pressing, salting, and maturation to quality and efficiency in Eritrea.
Milk preparation and standardization stepsEnzyme clotting 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, focusing on temperature, humidity, and time. It explains rind and smear growth, turning schedules, and basic surface cleaning to balance flavor, texture, and safety in Eritrea.
Ripening room temperature profilesRelative humidity targets and controlRipening time ranges by cheese styleRind, smear, and mold development basicsTurning, brushing, and surface cleaningLesson 9Curd handling: cutting size, cooking temperatures, stirring times, and whey separation techniquesThis lesson explains curd handling after cutting, including cube size, cooking temperatures, stirring regimes, and whey separation. It links these to moisture, curd firmness, and fat losses in semi-hard cheese making in Eritrea.
Cut size and fines generation controlCooking temperature ramps and holdingStirring intensity and duration effectsDraining methods and whey clarityCurd shrinkage and moisture targets
