Lesson 1Brine salting vs dry salting: concentrations, times, and salt uptake considerationsDis part compare brine and dry salting for semi-hard cheeses. E cover brine strength, temperature, and time, surface application rates, salt uptake, rind formation, and how salting influence flavor, texture, and safety.
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 targetsDis part detail rennet choice and coagulation conditions. E compare animal, microbial, and fermentation-produced rennets, and explain clotting temperature, time, pH, and calcium effects on gel strength and curd yield.
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 lifeDis part examine packaging and maturation logistics for semi-hard cheeses. E compare vacuum, modified atmosphere, and block wrapping, and explain how pack design, storage temperature, and handling influence ripening and shelf life.
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 cheesesDis part focus on microbial safety and starter adjuncts in semi-hard cheeses. E cover starter choice, adjunct cultures for flavor, pathogen control, hygiene, and how process parameters support safe, consistent fermentation.
Mesophilic and thermophilic starter choicesAdjunct 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 textureDis part explain cheddaring, milling, and pressing steps wey shape semi-hard cheese texture. E cover equipment choice, curd alignment, pressure profiles, and timing to control moisture, openness, and mechanical strength.
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)Dis part review waste whey management options for medium plants. E cover liquid whey handling, animal feed use, concentration by evaporation or membranes, lactose and protein recovery, and environmental compliance.
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 ripeningDis part present de full semi-hard cheese process flow, from milk standardization to final ripening. E link coagulation, cutting, whey drainage, curd formation, pressing, salting, and maturation to product quality and process efficiency.
Milk preparation and standardization 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 managementDis part cover ripening conditions for semi-hard cheeses, focusing on temperature, humidity, and time. E explain rind and smear development, turning schedules, and basic surface cleaning to balance flavor, texture, and safety.
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 techniquesDis part explain curd handling after cutting, including cube size, cooking temperatures, stirring regimes, and whey separation. E link dis variables to moisture, curd firmness, and fat losses in semi-hard cheese making.
Cut size and fines generation controlCooking temperature ramps and holdingStirring intensity and duration effectsDraining methods and whey clarityCurd shrinkage and moisture targets
