Oleh: Dr. Ir. Purwadi, MS. HP. 08123387092 BATU, 14 SEPTEMBER 2014 CHEESE alias KEJU Oleh: 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 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

PARMESAN CHEESE

Parmesan Origins in Italy hard cheese Wheel, wedge, or powder Available fresh or in the “Can” One of the most popular cheeses in the World

EMMENTAL CHEESE

Brie and Camembert BREE and CAMEMBERT French decent creamy and pale colored Bloomy 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.

BRIE CHEESE

MANCHEGO CHEESE

Edam and Gouda Goo-dah EE-dum Dutch origins Wheel or wedge shape Buttery flavor Wax covering- red, black, or yellow flavoring is indicated by the color Light Buttery nutty, with smooth creamy texture

GOUDA CHEESE

EDAM CHEESE

Provolone Pro-vo-lo’neh A 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

PROVOLONE CHEESE

LE BRINE CHEESE

Colby A lovely cheese from the great state of Wisconsin! Guess which city it is from? Founded 1874 Fresh 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

EMMENTAL CHEESE

Mozzarella Origins 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.

MOZZARELLA CHEESE

MOZZARELLA CHEESE

CHESIRE CHEESE

LEYDEN CHEESE

GORGONZOLA CHEESE

BLUE CASTELLO CHEESE

Brick Origins in Wisconsin Semi Hard Has small and irregular holes Sweet, spicy, and nutty flavor Is a relative of Limburger, which has a pungent aroma It gains aroma with age

BRICK CHEESE

Swiss Origin 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

Muenster Mun’-ster Origins in France semi soft Orange or white surface; creamy white interior. Wheels or loafs

FETA CHEESE

CHEESE PRESS

CARA PEMBUATAN KEJU PASTEURISASI (PEMANASAN) PENURUNAN SUHU  42oC Suhu 65oC selama 15 menit atau 72oC selama 15 detik PENURUNAN SUHU  42oC INOKULASI BAKTERI STARTER ± 2% PENAMBAHAN ENZIM 0,025% INKUBASI SAMPAI TERBENTUK GUMPALAN (CURD) YANG KOMPAK ± 1 JAM

PEMOTONGAN CURD HINGGA MEMBENTUK KUBUS KECIL-KECIL DIDIAMKAN ± 15 MENIT DITIRISKAN SERUM (WHEY)-NYA DIULANGI PEMOTONGAN CURD DITIRISKAN WHEYNYA SAMPAI HABIS CURD DICETAK DAN DIPRES CURD DIRENDAM DALAM LARUTAN GARAM JENUH

DITIRISKAN 15 MENIT DAN DIUAPKAN DILAPISI DENGAN EDIBLE FILM (LILIN) DIMATANGKAN DALAM RUANG PEMATANGAN (RIPENING ROOM) DIKEMAS DIPASARKAN

PEMBUATAN KEJU MOZZARELLA CONVENTIONAL Menggunakan bakteri starter DIRECT ACIDIFICATION Menggunakan asam organik

TAHAPAN PEMBUATAN PENINGKATAN SUHU  35oC PENAMBAHAN ASAM ORGANIK  DIADUK SAMPAI RATA PENAMBAHAN ENZIM (RENIN) 0,025%  DIADUK SAMPAI RATA KOAGULASI (DIDIAMKAN SAMPAI MENGGUMPAL)

TAHAPAN PEMBUATAN (Lanjutan) PEMOTONGAN GUMPALAN (CURD) DIDIAMKAN SAMPAI CAIRAN (WHEY) MEMISAH DENGAN GUMPALAN CAIRAN DIBUANG PEMOTONGAN CURD LAGI DIDIAMKAN LAGI PEMBUANGAN CAIRAN LAGI  SAMPAI HABIS

TAHAPAN PEMBUATAN (Lanjutan) PENEKANAN (WORKING) PEMULURAN (STRETCHING) PENCETAKAN PERENDAMAN DALAM AIR ES PERENDAMAN DALAM LARUTAN GARAM JENUH PENYIMPANAN DALAM COLD STORAGE

TERIMA KASIH THANKS A LOT