1 History • • • The first use of cheese as food is not known Reference to cheese throughout history are widespeared.” Cheese is an art that predates the biblical era”.( Việc sử dụng mát làm thực phẩm đến Tham chiếu đến mát suốt lịch sử widespeared "Cheese nghệ thuật mà trước thời đại Kinh Thánh".) The origin of cheese has been dated to 6000- 7000 BC and worldwide number of varieties has been estimated at 500 with an annual production of more than 12 million tons growing at a rate of about 4%.( Nguồn gốc mát ngày 6000 - 7000 trước Công nguyên số lượng toàn giới giống ước tính mức 500 với sản lượng hàng năm 12 triệu tấn, tăng trưởng với tốc độ khoảng 4%.) This food served as a source of vital nourishment in huts and castles and on journeys; armies also use cheese It also was a way of preserving food during periods of shortages A plausible tracing of the origin and development of cheese, as a food, around the world has been published.( thực phẩm phục vụ nguồn dinh dưỡng quan • • trọng túp lều lâu đài hành trình, quân đội sử dụng mát Nó cách để bảo quản thực phẩm thời kỳ thiếu hụt Một truy tìm đáng nguồn gốc phát triển mát, thực phẩm, khắp giới công bố.) In 1841, Mrs Anne Pickett made cheesemaking history when she established Wisconsin's first cottage industry cheese factory using milk from neighbors' cows 1858 - John J Smith obtained the first cheese vat and made cheese Seventeen years later, John J Smith obtained the first cheese vat and made cheese at home in Sheboygan County Smith also instituted the marketing of cheese outside Wisconsin • • Today, approximately 12,000 dairy farms, with over 1.26 million cows producing an average of 20,630 pounds of milk each per year, continue the reputation for quality milk from Wisconsin Cheesemakers use approximately 90 percent of this milk to produce cheese at 129 plants NY in 1851 and was started by Jesse Williams who began the mass production due to demand for his • desirable cheese.From this beginning the cheese industry began to flourish In 2003, the top three world cheese producers were: 1.European Union with 5.5 million metric tons, 2.The United States with 4.0 million metric tons, and 3.Brazil with 500,000 million metric tons The European Union and theU.S were also the leading consumers of cheese and its related products • He process has had many developments throughout history Nowadays, instead of using the enzyme, rennin, a syntheticchymotrypsin derivative is sometimes used, along with extracts from molds and plants The plethora of flavors is due to the manipulation of a variety of factors including: The kind of milk used = cow, sheep, goat, buffalo, reindeer, camel, yak, etc The curding, cutting, cooking, and forming methods The type of bacteria or mold used in ripening The amount of salt/other seasonings added 2 The ripening and curing conditions = temperature, humidity, time, etc With over 2000 types, cheese is one of the most versatile foods in the world • Currently, about one third of the milk produced in the U.S each year is used in the manufacturing of cheese Since it does come from milk, cheese contains a concentrated amount of almost all of the valuable nutrients found in milk (Hiện nay, khoảng 1/3 sữa sản xuất Mỹ năm sử dụng sản xuất mát Vì đến từ sữa, mát có chứa lượng tập trung hầu hết chất dinh dưỡng có giá trị tìm thấy sữa) Introduction  There are hundreds of different types of cheese, but each is made using similar principles of coagulating the proteins in milk to form curds, and then separating the curds from the liquid whey The coagulation of milk proteins can be done as follows:( Có hàng trăm loại mát khác nhau, thực cách sử dụng nguyên tắc tương tự đông tụ protein sữa để tạo thành sữa đông, sau tách sữa đông từ whey lỏng Làm đông tụ protein sữa thực sau) Using rennet (or ‘chymosin’) - an enzyme extracted from calves’ stomachs that coagulates the proteins in milk Rennet produced by micro-organisms is available for vegetarian cheeses • Fermenting to form lactic acid • Adding acid (e.g lemon juice, lime juice or vinegar) • Boiling or • Using plant extracts (e.g papaya sap (papain enzyme), fig bark (ficin enzyme), stems of Bryophylum species or leaves of Calotropis procera.( Sử dụng men dịch vị (hoặc 'chymosin) - loại enzyme chiết xuất từ dày bê coagulates protein sữa Rennet sản xuất vi sinh vật có sẵn cho phó mát chay • lên men để tạo thành axit lactic • Thêm acid (ví dụ nước chanh, nước chanh dấm) • Đun sôi • Sử dụng chất chiết xuất từ thực vật (ví dụ đu đủ sap (papain enzyme), vỏ vả (ficin enzyme), bắt nguồn loài Bryophylum Calotropis procera.)  Hard cheeses (e.g ‘Cheddar’ cheese) and largecurd cottage cheese are produced using lactic acid bacteria and rennet (pho mát cứng (ví dụ 'Cheddar' mát) mát cottage sữa đông lớn sản xuất cách sử dụng vi khuẩn axit lactic men dịch.)Hard cheese requires greater  investment in equipment and greater skill to produce than soft cheeses Hard cheeses may also be made with a variety of flavourings, including caraway seed, chilli pepper, garlic, rosemary or sage, or they may be smoked.( Pho mát cứng thực với nhiều hương liệu, bao gồm hạt giống ca-rum, hạt tiêu ớt, tỏi, hương thảo xô thơm, họ hút thuốc.) It is recommended that market research be undertaken to find which types of cheese are popular before contemplating production, because the demand for hard cheeses may be more limited in some countries and a careful market analysis is needed before starting their production Training in production should then be obtained from an experienced cheese-maker Cheese is preserved by a number of different mechanisms: the raw milk is pasteurised to destroy most enzymes and contaminating bacteria; fermentation by lactic acid bacteria increases the acidity which inhibits growth of food poisoning and spoilage bacteria; the moisture content is reduced and salt is added, both of which inhibit bacterial contamination (Cheese bảo quản số chế khác nhau: sữa tươi tiệt trùng để tiêu diệt hầu hết enzyme vi khuẩn ô nhiễm, trình lên men vi khuẩn axit lactic làm tăng nồng độ axit ức chế tăng trưởng ngộ độc thực phẩm vi khuẩn hư hỏng, độ ẩm giảm muối làthêm vào, hai ức chế nhiễm khuẩn)  There are three kind of cheese: soft cheese, semihard cheese, hard cheese Table 1: Types of cheeses (Adapted from Dairy Science and Technology Education) Typ e of Che ese Moist ure conte nt (%) (độ ẩm) Soft 45-75 cheese s Semi- 35-45 hard Chees es Hard 30-40 Fat Texture( Shelf conte cấu tạo) life( th nt ời hạn (%) sử ( hàm dụng) lượng chất béo) [...]... consumption of dairy products, by both children and adults, results inincreased bone density later in life and a reduced risk of osteoporosis • Numerous studies have found that increasing the intake of calcium, potassium and magnesium – nutrients found in dairy foods – lowers blood pressure and helps reduce the risk of hypertension • Several studies link the intake of dairy foods with decreased risk of certain.. .Cheese may be cut and packaged into blocks or it may be waxed 4 Benefit Everybody knows dairy products are an essential part of a healthy, balanced diet, and although preventing osteoporosis is often the first thing people think of when they consider the health benefits of consuming dairy products, there is a growing list of ways that dairy can improve your health • Research has shown that increased... studies link the intake of dairy foods with decreased risk of certain cancers, such as colon and breast cancer • Certain cheeses, such as Cheddar, Swiss, Blue, Monterey Jack and processed American cheese, among others, have been demonstrated to reduce the risk of dental cavities http://ezinearticles.com/?Nutrients-in -Cheese& id=860410  ... cheese: soft cheese, semihard cheese, hard cheese Table 1: Types of cheeses (Adapted from Dairy Science and Technology Education) Typ e of Che ese Moist ure conte nt (%) (độ ẩm) Soft 4 5-7 5 cheese. .. milk to produce cheese at 12 9 plants NY in 18 51 and was started by Jesse Williams who began the mass production due to demand for his • desirable cheese. From this beginning the cheese industry... giới công bố.) In 18 41, Mrs Anne Pickett made cheesemaking history when she established Wisconsin's first cottage industry cheese factory using milk from neighbors' cows 18 58 - John J Smith obtained