Processing of cheddar cheese with a flow chart.

Cheddar Cheese Processing: A Flow Chart Approach

The production of cheddar cheese involves several distinct stages, each contributing to the final product's characteristics. The following flow chart and subsequent explanation detail the process:

Stage	Description	Critical Parameters
1. Milk Reception & Standardization	Raw cow's milk is received, tested for quality (fat, protein, bacteria), and standardized to the desired fat content (typically 3.5-4.5%).	Fat content, bacterial count, somatic cell count
2. Pasteurization	Milk is heated to 72°C for 15 seconds to eliminate pathogenic microorganisms and reduce spoilage bacteria.	Temperature, Time, Homogenization (optional)
3. Acidification & Setting	Starter cultures (typically Lactococcus lactis and Streptococcus thermophilus) are added to ferment lactose, producing lactic acid. Rennet (containing chymosin) is added to coagulate the milk proteins, forming a curd.	Temperature, pH (target: 5.2-5.5), Rennet concentration
4. Cutting the Curd	The curd is cut into small cubes (typically 1-2 cm) to expel whey. The size of the cubes influences the moisture content of the final cheese.	Cube size, Cutting time
5. Cheddaring	The curd cubes are gently matted together, allowing lactic acid to further develop. The mat is repeatedly cut, turned, and stacked, squeezing out more whey. This process develops the characteristic cheddar texture.	Temperature, Time, Mat formation
6. Milling	The cheddared curd is milled into smaller pieces for easier salting and pressing.	Milling size
7. Salting	Salt is added to control bacterial growth, draw out more whey, and contribute to flavor development.	Salt concentration
8. Pressing	The milled cheese is pressed into molds to expel whey and consolidate the curd.	Pressure, Time
9. Ripening/Maturation	The cheese is aged in a controlled environment (temperature, humidity) for a period ranging from a few months to several years. Enzymes break down proteins and fats, developing the characteristic cheddar flavor and texture.	Temperature, Humidity, Time

Detailed Explanation of Key Stages

• Cheddaring: This is the defining step in cheddar cheese production. It involves a complex series of physical and biochemical changes. The acidity increases, causing the curd to become fibrous and elastic. Proper cheddaring is crucial for the cheese’s texture and flavor.
• Ripening: The ripening process is influenced by factors such as temperature, humidity, and the presence of specific microorganisms. The enzymes produced during ripening break down proteins into peptides and amino acids, contributing to the characteristic cheddar flavor. Different aging times result in varying degrees of sharpness and complexity.

Factors Affecting Quality

• Milk Quality: The quality of the raw milk is paramount. Factors like fat content, protein content, and bacterial load significantly impact the final product.
• Starter Cultures: The choice and activity of starter cultures influence acid production and flavor development.
• Temperature Control: Precise temperature control is critical throughout the process to ensure proper curd formation, cheddaring, and ripening.
• Salting: Proper salt addition is essential for controlling microbial growth and contributing to the cheese’s flavor.

The Indian dairy industry, heavily influenced by the National Dairy Development Board (NDDB), produces significant quantities of cheddar cheese, often adapted to local tastes. The NDDB's initiatives have focused on improving milk procurement and processing technologies across the country.