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, and time, surface application rates, salt uptake, rind formation, and how salting influences flavour, texture, and safety in local production.
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-produced rennets, and explains clotting temperature, time, pH, and calcium effects on gel strength and curd yield for South African cheeses.
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 logistics for semi-hard cheeses. It compares vacuum, modified atmosphere, and block wrapping, and explains how pack design, storage temperature, and handling influence ripening and shelf life locally.
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, adjunct cultures for flavour, pathogen control, hygiene, and how process parameters support safe, consistent fermentation in South Africa.
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 steps that shape semi-hard cheese texture. It covers equipment selection, curd alignment, pressure profiles, and timing to control moisture, openness, and mechanical strength in local manufacturing.
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 options for medium plants. It covers liquid whey handling, animal feed use, concentration by evaporation or membranes, lactose and protein recovery, and environmental compliance in South Africa.
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 flow, from milk standardisation to final ripening. It links coagulation, cutting, whey drainage, curd formation, pressing, salting, and maturation to product quality and process efficiency locally.
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 and smear development, turning schedules, and basic surface cleaning to balance flavour, texture, and safety in South African facilities.
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 after cutting, including cube size, cooking temperatures, stirring regimes, and whey separation. It links these variables to moisture, curd firmness, and fat losses in semi-hard cheese manufacture for local use.
Cut size and fines generation controlCooking temperature ramps and holdingStirring intensity and duration effectsDraining methods and whey clarityCurd shrinkage and moisture targets
