Dr Ir Purwadi MS HP 08123387092 BATU 14 SEPTEMBER 2014 CHEESE STALL FRENCH CHEESE CHEDDAR CHEESE CHEDDAR CHEESE Cheddar Only Cheese produced in US prior to 1850 Accounts for 12 of all Cheese in ID: 793874
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Slide1
CHEESEaliasKEJU
Oleh
:
Dr. Ir.
Purwadi
, MS.
HP. 08123387092
BATU,
14 SEPTEMBER 2014
Slide2Slide3Slide4Slide5CHEESE STALL
Slide6FRENCH CHEESE
Slide7CHEDDAR CHEESE
Slide8CHEDDAR CHEESE
Slide9CheddarOnly Cheese produced in US prior to 1850.Accounts for 1/2 of all Cheese in the U.S.
English Origins
Aging makes the flavor
Medium, mild, sharp, and aged
Cheddaring process is used to matte the curd
Interior is usually yellow but can be white
Exterior can come in three colors, clear mild, Red suggests medium, Black suggests sharp
Slide10PARMESAN CHEESE
Slide11ParmesanOrigins in Italyhard cheeseWheel, wedge, or powderAvailable fresh or in the “Can”One of the most popular cheeses in the World
Slide12EMMENTAL CHEESE
Slide13Brie and CamembertBREE and CAMEMBERTFrench decent creamy and pale coloredBloomy rind comes from the Penicillium Candidum , a white mold applied to the surface. Formed into wheels.
Napoleon was so delighted in his first taste of Camembert, he kissed the waitress who served it.
Slide14BRIE CHEESE
Slide15MANCHEGO CHEESE
Slide16Edam and GoudaGoo-dah EE-dumDutch originsWheel or wedge shapeButtery flavorWax covering- red, black, or yellow flavoring is indicated by the color
Light Buttery nutty, with smooth creamy texture
Slide17GOUDA CHEESE
Slide18EDAM CHEESE
Slide19ProvolonePro-vo-lo’nehA different culture is used in Provolone than Mozzarella to make a fuller taste.
Firm texture full flavor more flavor than Mozzarella
Comes in cannonball shapes
Slide20PROVOLONE CHEESE
Slide21LE BRINE CHEESE
Slide22ColbyA lovely cheese from the great state of Wisconsin!Guess which city it is from? Founded 1874Fresh form is known as the favorite treat, CURDS!!
Curds are sprayed with cold water and stirred to keep them from knitting together.
Pressed into shape
Slide23EMMENTAL CHEESE
Slide24MozzarellaOrigins in Italy.#1 Cheese used in the food industry.First made from the milk of the Water Buffalo.
Curds are kneaded or stretched.
Formed into balls or logs.
White soft elastic tears into strips.
Slide25MOZZARELLA CHEESE
Slide26MOZZARELLA CHEESE
Slide27CHESIRE CHEESE
Slide28LEYDEN CHEESE
Slide29GORGONZOLA CHEESE
Slide30BLUE CASTELLO CHEESE
Slide31BrickOrigins in WisconsinSemi HardHas small and irregular holesSweet, spicy, and nutty flavorIs a relative of Limburger, which has a pungent aroma
It gains aroma with age
Slide32BRICK CHEESE
Slide33SwissOrigin in Switzerland, Americans copied the recipe and gave it a tune up.Characterized by Holes
Flavor is sweet and nut-like
Baby Swiss is aged less yielding smaller holes
Slide34MuensterMun’-sterOrigins in Francesemi softOrange or white surface; creamy white interior.Wheels or loafs
Slide35FETA CHEESE
Slide36CHEESE PRESS
Slide37Slide38CARA PEMBUATAN KEJUPASTEURISASI (PEMANASAN)Suhu 65oC selama 15
menit
atau
72
o
C
selama
15
detik
PENURUNAN SUHU
42
o
C
INOKULASI BAKTERI STARTER ±
2%
PENAMBAHAN ENZIM
0,025%
INKUBASI SAMPAI TERBENTUK GUMPALAN (CURD) YANG KOMPAK ± 1 JAM
Slide39PEMOTONGAN CURD HINGGA MEMBENTUK KUBUS KECIL-KECILDIDIAMKAN ± 15 MENITDITIRISKAN SERUM (WHEY)-NYADIULANGI PEMOTONGAN CURDDITIRISKAN WHEYNYA SAMPAI HABIS
CURD DICETAK DAN DIPRES
CURD DIRENDAM DALAM LARUTAN GARAM JENUH
Slide40DITIRISKAN 15 MENIT DAN DIUAPKANDILAPISI DENGAN EDIBLE FILM (LILIN)DIMATANGKAN DALAM RUANG PEMATANGAN (RIPENING ROOM)DIKEMASDIPASARKAN
Slide41PEMBUATAN KEJU MOZZARELLACONVENTIONALMenggunakan bakteri starterDIRECT ACIDIFICATION
Menggunakan
asam
organik
Slide42TAHAPAN PEMBUATANPENINGKATAN SUHU 35oC
PENAMBAHAN ASAM ORGANIK
DIADUK SAMPAI RATA
PENAMBAHAN ENZIM (RENIN)
0,025%
DIADUK SAMPAI RATA
KOAGULASI (DIDIAMKAN SAMPAI MENGGUMPAL)
Slide43TAHAPAN PEMBUATAN (Lanjutan)PEMOTONGAN GUMPALAN (CURD)DIDIAMKAN SAMPAI CAIRAN (WHEY) MEMISAH DENGAN GUMPALANCAIRAN DIBUANGPEMOTONGAN CURD LAGI
DIDIAMKAN LAGI
PEMBUANGAN CAIRAN LAGI
SAMPAI HABIS
Slide44PENEKANAN (WORKING)PEMULURAN (STRETCHING)PENCETAKANPERENDAMAN DALAM AIR ESPERENDAMAN DALAM LARUTAN GARAM JENUHPENYIMPANAN DALAM COLD STORAGETAHAPAN PEMBUATAN (
Lanjutan
)
Slide45TERIMA KASIHTHANKS A LOT