Lesson 1Brine salting vs dry salting: concentrations, times, and salt uptake considerationsThis section compares brine and dry salting for semi-hard cheeses. It covers brine strength, temperature, time, application rates, salt uptake, rind formation, and influences on flavour, texture, and safety in Singapore.
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 section 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 Singapore.
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 section 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 Singapore.
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 section 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 Singapore.
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 section explains cheddaring, milling, and pressing for semi-hard cheese texture. It covers equipment, curd alignment, pressure profiles, and timing to control moisture, openness, and strength in Singapore 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 section reviews waste whey management for medium plants. It covers liquid handling, animal feed use, concentration by evaporation or membranes, recovery, and environmental compliance in Singapore.
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 section 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 Singapore.
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 section covers ripening conditions for semi-hard cheeses, focusing on temperature, humidity, and time. It explains rind development, turning, and surface cleaning to balance flavour, texture, and safety in Singapore.
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 section explains curd handling post-cutting, including size, cooking temperatures, stirring, and whey separation. It links variables to moisture, firmness, and fat losses in semi-hard cheese for Singapore.
Cut size and fines generation controlCooking temperature ramps and holdingStirring intensity and duration effectsDraining methods and whey clarityCurd shrinkage and moisture targets
