In the 19th century, the Father of Microbiology, Louis Pasteur, invented the technique of treating milk and wine to prevent bacterial contamination in 1886, a process now known as pasteurization.
He found that heating milk to a particular temperature will kill the microorganisms in the milk, and at the same time, the vitamins A, D, E, and K in the milk cannot be reduced. Also, the milk will not spoil soon.
After his invention big revolution happened in the preparation of cheese and milk products. After that, cheese products spread over the world.
To prepare quality cheese needs quality milk is needed. Milk collected from local farmers and farms will be brought to the chilling point. Here, milk quality will be tested, and milk will be cooled down to 2 degrees Celsius. This chilled milk will be brought to the cheese companies through chilled tanker lorries.
In cheese companies, the real pasteurization is happening. Means the bacteria from the milk will be killed. For making cheese, Pasteurization needs to be done at 72.3 degrees Celsius.
This pasteurized milk will be brought to the next stage. This milk is poured into the 1000-liter tray and stirred. From here, making cheese-making steps will be started.
This milk is reduced to 32 degrees Celsius. After the milk is cooled down, calcium chloride and mozzarella cheese culture will be added to the milk. For each variety of cheese different mozzarella cheese culture will be used.
Calcium chloride is the one that makes the condition in the milk for making the cheese. This mixture will be kept in the tray for ½ an hour to 1 hour. During this time, the milk will get a sour taste.
Slowly milk PH level will be reduced during this time. Initially, the milk will have a PH level of 6.6, and it will be reduced to 6.4. This way, testing can be performed to check the milk condition. In this stage, enzyme mixing will be added to the milk. This enzyme will convert milk to curd.
This mixed milk will be kept for 20 to 25 minutes. Once the curd(Yogurt) is formed, it will be shredded using blades, and this curd will be heated for 15 to 20 minutes. In this stage, the curd will be converted to cheese.
The extra water will be totally filtered, and the cheese will be washed with the chilled water once. A small piece of cheese will be tested for its stretch by dipping it into hot water. The perfect cheese will not break even when pulled too far.
After this stage, salt will be added to the total cheese. This cheese is stretched by hot water and cut into 1 kg pieces. Later, these pieces will be dipped into chilled water and kept in the refrigerator for 7 days at 5 degrees Celsius. Late,r these Cheese pieces are packed and entering the market for sale.