Gouda Cheese Production

Gouda  Cheese Production

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Gouda Cheese Production Steps 

1.Milk Testing-Cleanliness,Smell.

2.Pasteurization-Heat up to 63 ⁰c-65 ⁰c 30min time and cool up to 31 ⁰c

3.Rennet-Do as follows-add 1% Culture
                                 -20ml/100l milk -cacl_{2
                                            -20ml/100l milk -kno3/Nano3
                                                                    -}25ml /100ml -rennet

4 Resting-Keep milk un distureb for 25-30min for curding.

5.Cutting-Test the curd fist cut it slowly then increase the speed to cut within 20min preferable cube size is 1cm³

6.Draining The Whey-Remove 50% of Whey within 5 min

7.Cooking-Add 50% water in 40^oc cooking temperature should be 33^oc

8.Stir- Stir it 30 min without stopping keep temperature at 33^oc level,Test the cheese cooked well

9.Molding- Fill cheese in to blocks

10.Pressing-1^st 5fold of the weight of cheese

                - 2^nd 8fold
                - 3^rd 10fold
                -Turn cheese every 1/2 hourly
11.Acidification-remove cheese from the blocks keep it undisturbed from the rennet time up to 06 hours.

12.Brine- brine with 20% salt solution 12hours of time for 1kg of cheese,turn it every 3hourly.

13.Coating-After brine allow to dry then coat with suitable coating materials.

14.Ripening- After 28 days cheese could be sent for sale.

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