Lesson 1Brine salting vs dry salting: concentrations, times, and salt uptake considerationsThis part compares brine and dry salting for semi-hard cheeses. It covers brine strength, temperature, time, surface rates, salt uptake, rind formation, and salting effects on flavor, texture, and safety in Namibia.
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 part details rennet choice and coagulation conditions. It compares animal, microbial, and fermentation rennets, and explains clotting temperature, time, pH, and calcium effects on gel strength and curd yield for Namibian cheese.
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 part examines packaging and maturation logistics for semi-hard cheeses in Namibia. It compares vacuum, modified atmosphere, and block wrapping, and how pack design, storage temperature, and handling affect 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 cheesesThis part focuses on microbial safety and starter adjuncts in semi-hard cheeses. It covers starter selection, adjunct cultures for flavor, pathogen control, hygiene, and process parameters for safe fermentation in Namibian plants.
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 textureThis part explains cheddaring, milling, and pressing steps for semi-hard cheese texture. It covers equipment choice, curd alignment, pressure profiles, and timing to control moisture, openness, and strength in Namibian making.
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 part reviews waste whey management for medium Namibian plants. It covers liquid whey handling, animal feed use, concentration by evaporation or membranes, lactose and protein recovery, and environmental rules.
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 part presents the full semi-hard cheese process flow, from milk standardization to ripening. It links coagulation, cutting, whey drainage, curd formation, pressing, salting, and maturation to quality and efficiency in Namibia.
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 managementThis part covers ripening conditions for semi-hard cheeses, focusing on temperature, humidity, and time. It explains rind and smear development, turning schedules, and surface cleaning to balance flavor, texture, and safety in Namibian storage.
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 part explains curd handling after cutting, including cube size, cooking temperatures, stirring, and whey separation. It links these to moisture, curd firmness, and fat losses in semi-hard cheese making for Namibia.
Cut size and fines generation controlCooking temperature ramps and holdingStirring intensity and duration effectsDraining methods and whey clarityCurd shrinkage and moisture targets
