| 1.1 | - NAME: | AOULES Country: ALGERIA |
| | - AREA OF ORIGIN: | Ahaggar region of Southern Algeria |
| | - AREA OF PRODUCTION: | Same as above |
| | - ORIGIN AND HISTORY: | Unknown. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Goat milk |
| | Type | Aoules may be considered as a dry cheese obtained by heat precipitation of sour buttermilk proteins. It has the shape of a flat cylinder (2 cm thick 6–8 cm diameter) |
| | Consistency: | Extremely hard |
| | Composition: | Moisture: 8 to 13% |
| | | Dry matter: 87–92% |
| | | Fat content: 11–20% FDM |
| | - TECHNOLOGY: | Raw milk is allowed to sour naturally; once coagulated, sour milk is churned; butter is removed and sour buttermilk is poured into a pot on an open fire. It is heated until proteins precipitate. The precipitate is strained in a straw basket and whey is well drained off. Curd is kneaded in small quantity at a time and is given the shape of a flat disk. Then, cheeses are sun dried until complete drying. |
| | - REMARKS: | AOULES consistency is very hard due to the lack of fat content. This cheese is always ground before consumption, i.e. either being mixed with date paste or with beverage. |
| 1.3 | - NAME: | BRAIDED CHEESE Country: SUDAN |
| | - AREA OF ORIGIN: | Mediterranean Region |
| | - AREA OF PRODUCTION: | SUDAN; Eastern and Western provinces |
| | - ORIGIN AND HISTORY: | Unknown |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Whole cow, goat or sheep milk. It is made also from reconstituted milk. |
| | Type: | Semi-hard, braided cheese with close texture; unripened, the curd is yellowish and has a slightly acid and salty taste. |
| | Consistency: | Firm |
| | Composition: | Moisture: 40% |
| | | Dry matter: 60% |
| | | Fat content: unknown. |
| | - TECHNOLOGY: | Milk is heated to 30–40°C and rennet is added (one tablet for 150–200 Lbs). Coagulation takes about 5 hours. The coagulum is ladled out into a cheese cloth mounted on a wooden frame. Salt (10–15%) and black cumin are added. Curd is heated at a low temperature to develop its elasticity; it is cut in stripes of 5 × 15 cm and braided. The pieces of cheese are salted in brine and subsequently put beside and on top of each other so as to fill the 10–15 kg tins which are filled with brine. |
| | - REMARKS: | This cheese is very popular and is consumed as staple food by the Sudanese population. It is made at family level or in small cheese plants for sale on local markets. |
| 1.4 | - NAME: | COUNTRY CHEESE Country: NIGERIA |
| | - AREA OF ORIGIN: | NIGERIA, the Wase and Wawa/Zange Grazing Reserves. |
| | - AREA OF PRODUCTION: | Same areas, in the Plateau and Bauchi States. |
| | - ORIGIN AND HISTORY: | Of recent introduction by the UNDP/FAO project for rural Development in grazing reserves. Its production is developing steadily in the same areas. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Whole milk from cows |
| | Type: | Hard cheese with short ripening. The cheese has a hard rind which is usually smoked and shows small eyeholes; the curd is yellowish and the taste is slightly acid and salty. Presentation 1 kg square blocks. |
| | Consistency: | Hard |
| | Composition: | Moisture: 40–42% |
| | | Dry matter: 60-58% |
| | | Fat content: 45% FDM |
| | - TECHNOLOGY: | Milk is not subjected to any heat treatment. Coagulation is obtained by means of rennet in powder, in 30 minutes at 32–34°C. The curd is cut in bean-sized pieces and it is vigorously stirred for 20–30 minutes at 32–34°C. At this stage, about 40% of the whey is removed and is replaced by hot water to reach a temperature of 40°C. Stirring is carried on for 20–30 minutes at 40°C. When curd grains are dry enough, the curd is left to settle. Most of the whey is drained out and the block of curd is pre- pressed under a pressure of 10 kg/1 kg of curd for 45 minutes. The curd block is then cut into 1 kg pieces and put into moulds. Cheese is heat-treated by heating it in whey at 80–84°C for 30 minutes. Cheeses are taken out of the moulds once completely cooled and are then dry salted. The day after, cheese is smoked for 2 to 4 hours. Once cooled it is packed in plastic film under vacuum. After it is sealed, it can be kept for several weeks at 4°C. |
| | - REMARKS: | Production is seasonal, i.e.: the cheese is produced during the peak season. |
| 1.5 | - NAME: | FROMAGE Country: MADAGASCAR |
| | - AREA OF ORIGIN: | unknown |
| | - AREA OF PRODUCTION: | MADAGASCAR, in the Antsirabe, Ambatomena, Ambohimiarivo, Soanin- drariny regions. |
| | - ORIGIN AND HISTORY: | The technique was introduced by foreigners who during the past decades worked in Antsirabe. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Whole milk from cows. |
| | Type: | Semi-hard, with hard rind. |
| | Consistency: | Firm body with salty taste. |
| | Composition: | Unknown. |
| | - TECHNOLOGY: | Temperature of raw milk is adjusted at 30°C. No starters are used and acidificatin develops from natural flora of milk. Coagulation is obtained with imported rennet in powder (one coffee spoon for 40 litres of milk). Coagulation takes one day. Cheese whey is drained-off in perforated plastic moulds; subsequently it is pressed by hand until all the whey is eliminated. The curd is cut then into pieces of 0.5 to 1 kg and salted in brine at ambient tempera- ture (2 kg of salt for 7 litres of water) contained in wooden barrels. The pieces of cheese are taken out and kept on a draining shelf at ambient temperature until it is marketed. |
| | - REMARKS: | Production is somewhat limited and based on the availability of milk and on the demand, i.e. to supply the hotels in Antananarivo. |
| 1.6 | - NAME: | FROMAGE BLANC Country: MADAGASCAR |
| | - AREA OF ORIGIN: | Unknown |
| | - AREA OF PRODUCTION: | MADAGASCAR: Antsirabe, Soanindra-Riny regions. |
| | - ORIGIN AND HISTORY: | Unknown. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | This cheese is made from skimmed milk from cows. |
| | Type: | Soft fresh unripened cheese with no rind, slightly salty. |
| | Consistency: | Soft |
| | Composition: | Moisture: 33% |
| | - TECHNOLOGY: | The milk is boiled for 5 minutes, no starters and no additives are added. When cooled to about 33°C, rennet is added and after one hour or so the coagulum is cut and cheese whey is drained off in a sieve. The curd is put into aluminium moulds and is pressed for 18 hours at a temperature of 30–33°C. In the moulds, cheese is salted alternatively on both sides. It is then taken out and cut in pieces of 100 to 250 grammes and wrapped in cellophane before putting them in cardboard or plastic boxes for further commercialization. |
| | - REMARKS: | This cheese is sold either directly to consumers or through intermediaries. |
| 1.7 | - NAME | GIBBNA Country: SUDAN |
| | - AREA OF ORIGIN: | GIBBNA originated from the nomadic areas in SUDAN. |
| | - AREA OF PRODUCTION: | This cheese is made in the Ed Dueim region, in Central SUDAN; in the El Obeid region, Western Sudan and in the Eastern part of the country. |
| | - ORIGIN AND HISTORY: | The origin of GIBBNA is not known exactly; however, it resembles very much the Feta and Domiati cheeses and it is reported that GIBBNA was introduced in Sudan by first Greek and Syrian emigrants and established itself in the traditional nomadic pastoralist systems. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | GIBBNA is made from whole cow/sheep/ goat milks or from their mixtures. |
| | Type: | It is a soft white brine pickled cheesewith a slightly salty and sour taste. The curd is white and the cheese, cut in cubes of 10 × 10 × 10cm or rectangles of 10 × 10 × 20cm, weight 1 or 2 kilos. It has no rind. |
| | Consistency: | Soft with a close texture. |
| | Composition: | The composition is not known precisely; however, the moisture was said to be in the region of 50 per cent. |
| | - TECHNOLOGY: | Eight to 10% of salt is added to the milk after it has been subjected to natural acidification. Milk is coagulated with commercial rennet, one tablet disolved in one litre of water for 100 litres of milk. Coagulation lasts for 5 to 6 hours at ambient temperature. The curd is ladled into moulds at which have been lined with a cheese cloth. Cheese in moulds is pressed overnight and subsequently cut into blocks which are transferred to tins filled up with cheese whey to which salt can be added. |
| | - REMARKS: | GIBBNA is made at family or small cheese unit level. It is a stapple food consumed mainly at breakfast with large beans. Another variety of GIBBNA is known as GIBBNA ROUMI (Greek cheese). Round shaped, it is kept in the same way in tins or on salt bedding. It is said to keep for up to 200 days at room temperature. |
| 1.8 | - NAME | MASHANZA Country: ZAIRE |
| | - AREA OF ORIGIN: | South Africa |
| | - AREA OF PRODUCTION | ZAIRE (South Kivu) |
| | - ORIGIN AND HISTORY: | It originated in the Kabare area. After a period of decrease, when animal husbandry tended to be replaced by quinquina culture, livestock production is increasing again and the production of this cheese is developing in particular in the Kalaha area. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | - Raw material: | Whole cow milk from local cow or from Brown Swiss cattle. |
| | - Type: | MASHANZA cheese is a soft fresh cheese without rind. The curd is white, shows big eyes and has a slightly sour taste. This cheese is ball shaped. |
| | - Consistency: | Soft |
| | - Composition: | Unknown |
| | - TECHNOLOGY: | Milk is not subjected to any heat treatment. No starter or rennet are added and acidification develops from natural flora of milk. Clotting takes about 5 to 7 days if milk is poured in a milk jug all at once, or only 2 to 3 days if milk jug is filled twice or three times in a day. Then, coagulum is drained in a jute bag. The curd for home consumption is kept in a wooden jug or wrapped in banana leaves for sale. The shelf life of this product is limited to not more than a week. |
| | - REMARKS: | MASHANZA is consumed alone or with starchy food, such as cooked sweet potato, banana, cassava or sorghum pastry instead of vegetables or meat. Cheese whey (MAGUNJO) is also consumed as a drink. |
| 1.9 | - NAME: | MBOREKI YA IRIA Country: KENYA |
| | - AREA OF ORIGIN: | Ndunimo area, Laikiapia, WEST KENYA |
| | - AREA OF PRODUCTION: | Ndunimo area |
| | - ORIGIN AND HISTORY: | Its origin is not known. This cheese is manufactured by smallholders as a way of utilizing and valorizing milk from their livestock, as fresh milk market is limited in that area. |
| | - DESCRIPTION AND: CHARACTERISTICS: | |
| | Raw material: | Whole cow and/or goat milk |
| | Type: | MBOREKI YA IRIA is a soft fresh cheese without rind. The curd has a slightly salty and sour taste |
| | Consistency: | Soft |
| | Composition: | Unknown |
| | - TECHNOLOGY: | Manufacturing methods may vary slightly, according to type of milk and the time available for proces- sing. Milk is heated to boiling point and then cooled down to ambiant temperature. Natural fermented milk is added as starter. At the same time, salt is added in a proportion which may vary according to manufac- turers. No rennet or any enzymes are used. After coagulation, the coagulum is put into a cheese cloth and hung up for proper draining overnight. |
| | - REMARKS: | Fresh MBOREKI YA IRIA is reserved for home consum- ption. It is consumed as a staple food. |
| 1.10 | - NAME: | MUDAFARA CHEESE Country: SUDAN |
| | - AREA OF ORIGIN: | Middle East |
| | - AREA OF PRODUCTION: | SUDAN (all over the country) |
| | - ORIGIN AND HISTORY: | This cheese has been introduced by the Syrians. |
| | - DESCRIPTION AND: CHARACTERISTICS: | |
| | Raw material: | Whole cow milk |
| | Type: | MUDAFARA cheese is an unripened semi-hard cheese without rind. The curd has a slightly salty taste. This cheese is plait shaped. |
| | Consistency: | Semi-hard |
| | Composition: | Moisture: 40% |
| | | Dry matter: 60% |
| | | Fat content: 28% FDM |
| | - TECHNOLOGY: | Milk is heated at 37o – 38oC and rennet in tablets is added. No starters are used, acidification develops from natural flora of milk. After coagulation, curd is heated close to melting point in boiled water to develop its elasticity; it is stretched into long threads which are given a shape of a plait. Then plaits are stored in brine in welded tins at room temperature. |
| | - REMARKS: | About 7 500 tons of MUDAFARA cheese are manufactured each year. This cheese is sold on local markets. |
| 1.11 | - NAME: | PONT BELILE Country: CHAD |
| | - AREA OF ORIGIN: | Egypt or Sudan |
| | - AREA OF PRODUCTION: | Ndjamena area/CHAD |
| | - ORIGIN AND HISTORY: | This cheese was introduced by Egyptian or by Sudanese people. |
| | - DESCRIPTION AND | |
| | CHARACTERISTICS: | |
| | Raw material: | Goat or sheep milk |
| | Type: | PONT BELILE is a fresh cheese without rind. The white curd, unripened, is stretched and has a strongly salty taste. This cheese is given the shape of a plait and its weight is about 400 g. It belongs to the “pasta filata” type. |
| | Consistency: | Firm |
| | Composition: | Unknown |
| | - TECHNOLOGY: | Milk is boiled for 2 or 3 minutes. When it is cooled to about 30 to 35°C, rennet is added (tablets are used). No starters are used. Coagulation takes about 20 to 30 min. at room temperature. Then, coagulum is pressed by means of weights. Subsequently, cheese is salted in brine at room temperature and is dipped into boiling water to be stretched and then plaited. |
| | - REMARKS: | This cheese is consumed in particular by foreigners living in Chad, especially in provinces. This is certainly due to the fact that it keeps for long periods. |
| 1.12 | - NAME: | TAKAMMART
Country: ALGERIA |
| | - AREA OF ORIGIN: | Ahaggar region of Southern Algeria |
| | - AREA OF PRODUCTION: | Same as above |
| | -ORIGIN AND HISTORY: | Unknown. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Mainly goat milk |
| | Type: | TAKAMMART is a dry cheese unripened made from whole goat milk. It has the shape of a small flat square and its weight is 15 to 90g. Its colour is dark brown and its surface is scored. |
| | Consistency: | Very hard |
| | Composition: | Moisture: 7–8% |
| | | Dry matter: 92–93% |
| | | Fat content: 42–44% FDM |
| | - TECHNOLOGY: | Raw milk is not subjected to any heat treatment. It is poured into a large wooden jar
(Arlal) and a small piece of kid dry abomasum is added to obtain coagulation. After a few hours, coagulum is ladled on an Afezou mat
(Panicum turgidum) so as to form small heaps. Every small heap is put on another mat made from wild fennel
(Pituranthos scoparius) which gives flavour to cheese. Cheeses are sundried on these mats by direct exposure to the sun for 2 to 3 days. Then, drying is carried on in the shade of trees until the cheese is completely
dessicated. Once dried, cheeses are stored either in goat skins with a wide opening or wrapped in a large skin from antilop or cattle. |
| | - REMARKS: | TIKAMMARIN is the plural of TAKAMMART in the Turag language. When TIKAMMARIN are one month old, they still can be easily crunched whereas later on, they become so dry that they must be ground before consumption. TIKAMMARIN are either used for consumption or as money equivalent for exchanges. |
| 1.13 | - NAME: | TCHOUKOU Country: NIGER |
| | - AREA OF ORIGIN: | Sahelian area (NIGER) |
| | - AREA OF PRODUCTION: | Sahelian area (NIGER) |
| | - ORIGIN AND HISTORY: | TCHOUKOU is manufactured by Peulhs and Touaregs |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Whole cow, sheep, goat or camel milk. |
| | Type: | TCHOUKOU is a hard sun dried cheese without rind. It looks like a thin dry rectangle of 2 mm thick, 30 cm long to 16 cm wide. This cheese has a close texture without eye and has a mild taste. Its colour is milky-white. |
| | Consistency: | Firm |
| | Composition: | Unknown |
| | - TECHNOLOGY: | Milk is not subjected to any heat treatment. It is cooled to ambient temperature. Rennet coming from lamb or kid's abomasum dipped in strained water or industrial rennet is added. After coagulation, coagulum is ladled and strained on straw mats. Meanwhile, curd is slightly pressed to extract most of the whey. This cheese is not salted but dried at ambient temperature. Touaregs preserve it in aerated baskets called AZNAM for 3 to 6 months. |
| | - REMARKS: | TCHOUKOU is mainly manufactured during rainy season and is preserved for home consumption or to be sold during dry season. People eat it either alone, with millet ball or with tea. |
| | - AREA OF ORIGIN: | Mali, Niger, Burkina Faso and Mauritania |
| | - AREA OF PRODUCTION: | MALI, NIGER, BURKINA FASO, MAURITANIA, TOGO, CÔTE D'IVOIRE, GHANA, NIGERIA and BENIN (Western Africa) |
| | - ORIGIN AND HISTORY: | WAGASHI originated from the Sahelian countries and spread to West Africa. It is very popular amongst nomadic tribes and has been adopted by muslims of may countries. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Whole cow milk |
| | Type: | WAGASHI is a soft brine pickled cheese without rind. The curd is generally creamy to white with small eyeholes. It has a slightly sour and salty taste. It is sold in pieces of 1/2 to 1 pound. |
| | Consistency: | Soft |
| | Composition: | Unknown |
| | - TECHNOLOGY: | Milk is boiled for 3 to 5 minutes. Then, juice from crushed Bryophylum stems (Tootoo Tso in Ghanaian-Ga is added at the rate of 4 stems/litre of milk. No rennet or any starters are used. After coagulation, coagulum is moulded in a clean cheese cloth. Whey is squeezed out by hand pressure to firm balls of different sizes. Cheese balls are salted and subsequently kept in brine with 25% salt. Cheese shelf life is 3 days out of brine and 14 days kept in brine. |
| | - REMARKS: | It is produced on a rather small scale; however WAGASHI is widely distributed among the muslims and northerners. This cheese is almost always fried before consumption and sometimes before frying is given an orange to light brown colour with dried leaves cut from nodes of millet plant. WAGASHI is used as a protein source in soup and stew. It is marketed by women or herdsmen in local markets. |
| 1.15 | - NAME: | WAGASSIROU (Bariba name) Country: BENIN |
| | | GASSIGUE ) (Peulh name) |
| | | WOAGACHI ) |
| | - AREA OF ORIGIN: | Northern Benin |
| | - AREA OF PRODUCTION: | Peulh's encampments, Borgou, Atacora and Northern Zou provinces of BENIN |
| | - ORIGIN AND HISTORY: | Transhuman Peulhs spread manufacturing process from the Northern Benin camps to centre and southern areas. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: Type: | Whole cow milk WAGASSIROU is a soft fresh cheesewithout rind. It takes the shape of a curved disk of 10–20 cm diameter and its weight is 200 g to 1.5 kg. The curd is whitish and has a close texture with small eyeholes and a slightly acid and salty taste. |
| | Consistency: | Soft |
| | Composition: | Unknown |
| | - TECHNOLOGY: | Milk, cleaned from impurities, is boiled for about 1 h. Meanwhile, for each litre of milk processed, 2 to 8 leaves or a 20 cm long straw of Callotropis Procera are crushed. The collected sap is added before boiling. No rennet or starters are used and coagulation takes about 30 minutes. Subsequently, coagulum is ladled into basket strainers to drain. The curd is neither pressed nor cut. After taking out of the basket, cheese is salted in boiling water, to which a little bit of salt is added, for about 30 minutes. WAGASSIROU is preserved by salting, smoking or drying. Its shelf-life is about 1 month. |
| | - REMARKS: | WAGASSIROU, consumed as a staple food in northern country, is sold on local markets. Production is very seasonal; it is limited in importance and more expensive during dry season than during the wet season. WAGASSIROU is also called WAGASHI by Peulhs, but WAGASHI's technology is slightly different from WAGASSIROU's technology presented here (1.14 refers). |
| 1.16 | - NAME: | WHITE CHEESE Country: SUDAN |
| | - AREA OF ORIGIN: | Middle East and Eastern Mediterranean |
| | - AREA OF PRODUCTION: | All over SUDAN |
| | - ORIGIN AND HISTORY: | White cheese has been introduced in SUDAN by the Greeks and Syrians. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | - Raw material: | Mainly whole cow milk or sometimes mixed with goat or sheep milk |
| | - Type: | It is a soft white cheese |
| | - Consistency: | Soft |
| | - Composition: | Moisture: 49% |
| | | Dry matter: 51% |
| | | Fat content: 22% |
| | - TECHNOLOGY: | Milk is salted and heated close to 49oC. Rennet in tablets is added when temperature is about 37.5oC. Coagulation takes about 3 to 5 hours. Then, coagulum is ladled into cheese cloth which is placed inside a wooden frame. Corners of the cloth are folded around over the coagulum. Most of the whey drains off until the volume of the curd decreases to 50%. Subsequently cheese is pressed overnight. Then, curd is cut into blocks of 5 to 8 cm and is kept in brine in welded tins for at least three weeks. |
| | - REMARKS: | White cheese is made for local consumption. The average production is about 33 000 tons a year. |
| 2.1 | - NAME: | CHHANNA | Country: | BANGLADESH |
| | | | | INDIA |
| | | | | NEPAL |
| | - AREA OF ORIGIN: | INDIA | | |
| | | BANGLADESH | | |
| | - AREA OF PRODUCTION: | BANGLADESH, INDIA, NEPAL |
| | - ORIGIN AND HISTORY: | CHHANNA process might derive from Paneer manufacture |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Cow or buffalo milk |
| | Type: | CHHANNA is the solid product formed by the acid-precipitation of milk proteins. It is used as raw material for the preparation of many milk-based sweets. The main difference between CHHANNA and Paneer manufacture is that no pressure is applied to remove the whey in the preparation of CHHANNA. CHHANNA from cow milk has a light yellow colour; it has a moist surface, a soft body and a smooth texture whereas the one from buffalo milk is whitish in colour, with a slightly hard body and a greasy and coarse texture. |
| | Consistency: | CHHANNA from cow milk: soft |
| | | CHHANNA from buffalo milk: slightly hard |
| | | | Cow | Buffalo |
| | Composition | Moisture: | 70.0 | 70.0 % maximum |
| | | Dry Matter: | 30.0 | 30.0 % minimum |
| | | Fat Content: | 53.0 | 61.0 % FDM |
| | | Protein: | 37.0 | 30.0 % |
| | | Lactose: | 4.6 | 4.8 % |
| | | Ash | 4.4 | 4.1 % |
| | - TECHNOLOGY: | Broadly speaking, CHHANNA is obtained by the precipitation of proteins from the milk by adding acid or sour whey to boiling milk. Subsequently cheese whey is removed. Acidified whey from previous batches of CHHANNA or acid from other sources is added to bring the coagulation about. In order to obtain a desirable body and texture of CHHANNA, the pH of coagulation should be around 5.4, the temperature of the milk at coagulation should be above 80°C and the time in which coagulation is completed should be less than one minute. The coagulum is collected in a muslin cloth which is hung on a peg to ease draining off the whey. No pressure is applied during drainage. Then curd can be used as raw material to prepare Bengali sweets. |
| | - REMARKS: | The acids most commonly used are lactic and citric acids. The lactic acid is in the form of chemical acid or of sour whey whereas the citric acid is in the form of chemical acid or of lime juice. Lactic acid tends to produce a granular product whereas citric acid produces a doughy product. Commercial manufacturers generally use sour whey from previous batches for economic reasons and also because the dilution with whey contributes to give a smooth coagulum which is considered suitable for making Bengali sweets. In small-scale workshops in Nepal, coagulum obtained with lime juice can be pressed more by wrapping the cloth round the lump of curd and pressing it between boards for 1 to 3 hours. However, this manner of manufacturing CHHANNA looks almost like that used for Paneer production. The yield of CHHANNA in INDIA is generally 15 per cent of the cow milk processed whereas it is higher when made from Buffalo milk. About 100 000 tons of CHHANNA are produced annually in INDIA. CHHANNA is also produced in rural milk sheds and transported by road and rail to larger urban conglomerates in wicker baskets which allow further draining of whey. CHHANNA is widely used as a base material to prepare sweets like Sandesh, Channa-Murki, Pantooa, Chumchum, Khitnohan and Rasmalai. The methods of preparation of these products are described in table 20. |
| 2.2 | - NAME | CHHUGA, CHHURPI | Country: | NEPAL |
| | | DURUKHOWA | | BHUTAN |
| | - AREA OF ORIGIN: | Chauri and Yaks rearing areas. High mountainous area and alpine region of NEPAL |
| | - AREA OF PRODUCTION: | High mountainous region of NEPAL and BHUTAN |
| | - ORIGIN AND HISTORY: | This product is as SERKAM closely associated with the history of sherpa and other people living in remote mountainous areas and rearing chauris and yaks. |
| | - DESCRIPTION AND CHARACTERISTICS: | |
| | Raw material: | Yak and chauri milk |
| | Type: | CHHURPI is the product made from Precipita- ted proteins from buttermilk only or mixed with some partly skimmed or whole milk. Its shape may be rectangular (7–7.5 cm long, 5.5 to 6.5 wide, and 1–3.5 cm thick) or cubic, 1.5 cm side, 3.5–4 cm long). In the first case, its weight is 75 g, otherwise it is about 80-100 g. It may also have a pebble shape (1–2 cm side) and its weight is in this case 5 to 6 g. It has a strong and smoked flavour. |
| | Consistency: | Very hard and rubbery |
| | Composition: | Moisture: | 8% | |
| | | Dry matter: | 92% (81% protein) | |
| | | Fat content: | 12.5% FDM | |
| | - TECHNOLOGY: | CHHURPI technology includes several stages. The first stages of manufacture are similar to SERKAM technology till curd is strained from the whey (see p. 175) Then, curd is put in wooden moulds and pressed by means of stones. By pressing, most of moisture is expelled from the soft curd. After taking it out of the moulds, the curd cake is cut or broken into small pieces which are threaded on a string and exposed to be sun dried or dried by the heat in front of a fire. |
| | - REMARKS: | CHHURPI has a longer shelf life and is considered to be of better quality than CHURTSI (smoked cottage cheese) or SERKAM (soft fresh cottage cheese). The hard dried cheese is easy to transport, the demand is greater and it commands a higher market price than smoked or soft cottage cheese type. CHHURPI can be made from whole milk, skimmed milk and/or butter milk. However, production from whole milk is more expensive and the product is softer than CHHURPI made from buttermilk. Buttermilk and skimmed milk are most frequently used. Hard chhurpies may be ground into powder and used in soup where it gives a smoky cheese flavour as well as a bitter flavour. CHHURPI is called DURUKHOWA or DURUKHO in BHUTAN. |
| 2.3 | - NAME: | CHURTSI | Country: | BHUTAN |
| | - AREA OF ORIGIN: | BHUTAN | | |
| | - AREA OF PRODUCTION: | BHUTAN (mid-hills and Terai areas) |
| | - ORIGIN AND HISTORY: | Unknown | | |
| | - DESCRIPTION AND CHARACTERISTICS: | | | |
| | Raw material: | Yak and chauri milk |
| | Type: | CHURTSI is made from DARTSI which is a soft cottage cheese type identical to SERKAM (i.e. p. 175). CHURTSI is a smoked hard cheese which has an external appearance of a flat large stone packened in a leather bag or a calf skin bag. Its texture is hard and rubbery and it has a smoky and strong flavour. |
| | Consistency: | Hard | | |
| | Composition: | Unknown. | | |
| | - TECHNOLOGY: | CHURTSI manufacture includes several stages. Raw material for CHURTSI manufacture is called Dhai which is popular like yogurt product obtained by acidification of milk. Then Dhai is churned to make butter. After removing butter, the butter milk called Mahi is drained off and is poured ina large cooking pot. It is gently heated over a fire until milk proteins precipitate to form a mass of curd. At this time the pot is removed from the fire and the curd is separated from the whey by means of a strainer and squeezed by hand into small balls. Subsequently, fresh cheese balls are put in bulk in a skin bag which is smoked over the fire place in the threshold of the huts. |
| | - REMARKS: | This product can be kept for several years. This is a delicacy for Bhutanese people and it is considered to be also a medicine for colds and stomach troubles. |
| 2.4 | - NAME: | KESONG PUTI (White cheese) |
| | | | Country: | PHILIPPINES |
| | - AREA OF ORIGIN: | Sta Cruz, Laguna, San Miguel, Bulacan, Cebu and Samar Provinces |
| | - AREA OF PRODUCTION: | Laguna, Bulacan Cebu and Samar provinces |
| | - ORIGIN AND HISTORY: | This cheese originated from the Carabao milk production area. Manufacturing methods spread from Sta Cruz, Laguna, San Miguel and Bulacan to the Cebu and Samar provinces, where Carabao milk is also produced. |
| | - DESCRIPTION AND CHARACTERISTICS: | | | |
| | Raw material: | Swamp buffalo (Carabao) and cow milk |
| | Type: | KESONG PUTI is a soft fresh cheese. It has a rectangular of circular shape and its weight is 50 to 100 g. Its body is white and has a slightly sour and salty taste. It has a close texture. |
| | Consistency: | Soft | | |
| | Composition: | unknown. | | |
| | - TECHNOLOGY: | Two different technologies exist depending whether heat is applied or not and also on the type of coagulation which is used. |
| | | 1) No heat treatment is applied |
| | | If milk is not subjected to any heat treatment, a piece of abomasum and some whey from previous batches are added to it. In this case, coagulation takes 2 to 2.5 hours at room temperature. After coagulation, coagulum is removed from the vat to a container, it is salted, stirred and put into moulds. Moulds are usually made from bamboo or tinned can lined with banana leaves. When this technology is used, cheese weight is 100–120 g. |
| | | 2) Milk is subjected to heat treatment |
| | | Milk is heated to 70–95°C for 10–12 minutes. No starter is used. One litre of vinegar for 10 litres of heated milk is added as coagulant. Coagulation takes 30–40 minutes at 70–90°C. Subsequently, coagulum is moulded and cheese is salted in brine once the curd is firm enough to be taken out of the mould. The weight of each piece of cheese is 25–30 g each and it is wrapped in banana leaves. |
| | - REMARKS: | The shelf life of this cheese is 4–5 days at room temperature and up to 2 weeks in refrigerator. KESONG PUTI is usually consumed in sandwich or instead of meat for breakfast. Its manufacture is not subjected to any general regulation. KESONG PUTI is also called QUESIYO in Visayas Provinces. |
| 2.5 | - NAME: | KIMISH PANIER | Country: | AFGHANISTAN |
| | | PANEER | | INDIA |
| | - AREA OF ORIGIN: | Unknown |
| | - AREA OF PRODUCTION: | All of AFGHANISTAN |
| | | North west frontier regions of INDIA |
| | | BALOUCHISTAN |
| | - ORIGIN AND HISTORY: | PANEER is the Hindu name of the seeds of Whitania Coagulans, a vegetable rennet that produces a bitter curd. In past times, ancient Indians already produced curdled milk products obtained by admixture of pieces of creeper called Putika or pieces of bark of Palasa tree or Kuyala (Jujuke) to the milk. However, the curdled milk product, PANEER, appears to have been introduced in the subcontinent from the Middle East. One of the unique Iranian nomadic cheeses is called PANEER KHIKI. It was originally developed by the well-known Baktiari tribe that used to stay in Isfahan (in summer) and in Shiraz (in winter). When salted, this cheese is known as PANEER-E-SHOUR. The word PANEER means container and KHIKI means skin. Rennet from goat or sheep was used for its production. It may be assumed that PANEER was introduced in INDIA by Persian and Afghan invaders. It is perhaps for this reason that PANEER making practice is confined to the North-west frontier regions of the sub-continent. It is only in the past four decades that PANEER consumption has spread to other parts of INDIA. |
| | - DECRIPTION AND CHARACTERISTICS: | | | |
| | Raw material: | Buffalo, cow, goat, sheep milk or their mixture. |
| | Type: | PANEER is a semi hard unripened cheese mainly obtained by acid coagulation. It has a soft and thin rind. Its body is homogeneous without eyeholes and it has a mild and fresh taste. Its colour is white when it is made mainly from buffalo milk and yellowish in othe cases. |
| | | Consistency: | Semi hard |
| | Composition: | Afghanistan: | Unknown | |
| | | India: | Made from | |
| | | | cow milk | buffalo milk |
| | | Moisture: | 52–54 % | 50–52% 70% max. |
| | | Dry matter: | 46–48% | 48–50% |
| | | Fat content: | 52–54% FDM | 58–60% 50% min. |
| | - TECHNOLOGY: | Different technologies exist depending on the size of the production unit and on the country of production. |
| | | INDIA Traditional Technology First, milk is heated to boiling point. Coagulation is obtained by adding th required amount of acid coagulant to the milk which is kept under stirring. The coagulant must be added in a thin jet in not more than a minute. When the whey is clear, it is drained off by hanging the curd in a cloth and later by pressing the PANEER slightly. When produced on a commercial scale, PANEER is pressed into blocks in hoops. A pressure of 2–3 kg per sq cm is applied for 15–20 min. Thereafter, PANEER is removed, cut into pieces of suitable sizes and dipped in chilled water for 3–4 hours to increase its firmness. PANEER is usually not packed and is sold after cutting. |
| | | INDIA Industrial Technology |
| | | Industrial scale process was developed by the NDDB (National Dairy Development Board). An industrial process for the manufacture of PANEER has been developed by the NDDB and is used by the dairies in the organized sector. The milk is heated to 85°C through a plate heat exchanger to obtain a coprecipitate, then it is pumped to a cheese vat and cooled down to 75°C. Hot milk is coagulated by adding a solution of citric acid with proper mixing. The curd is left to settle for 10 to 15 minutes muslin cloth and pressed for 10 to 15 minutes at a pressure of 3 kg/sq cm to remove the whey. They final blocks are dipped in pasteurized cold water at 4°C for 3 hours for cooling and making the PANEER firmer. PANEER is cut in 200–500 g blocks wrapped in vegetable parchment paper and put into low density polyethylene/high density polyethylene bags which are sealed. The yield of PANEER depends upon the quality of milk. It is generally 18 to 20% of the milk used for its preparation. |
| | | AFGHANISTAN |
| | | Soured milk is added to milk at the rate of one-fourth of the amount processed. Curd is moulded in a wooden frame lined with a cheese cloth and it is pressed for 2–3 hours under a pressure of 1–2 kg per kg of curd. Subsequently, after taking it out of the mould, the cheese cake is cut in round pieces with a weight of 1–2 kg. |
| 2.6 | - NAME: | PANIR Soft cheese | Country: | PAKISTAN |
| | - AREA OF ORIGIN: | Balouchistan and Provinces | North Western | Frontier |
| | - AREA OF PRODUCTION: | Balouchistan and Provinces. | North Western | Frontier |
| | - ORIGIN AND HISTORY: | This cheese is mainly produced in remote mountainous areas of Balouchistan and NWFP where transport of fresh milk is difficult. |
| | -DESCRIPTION AND CHARACTERISTICS: | | | |
| | Raw material: | Buffalo, cow, sheep and goat milk |
| | Type: | PANIR is a soft cheese. Its body is white when buffalo milk is used and yellowish in other cases. |
| | Consistency: | Soft | | |
| | Composition: | Moisture: | 71% | |
| | | Dry matter: | 29% | |
| | | Fat content: | 47% FDM | |
| - | TECHNOLOGY: | Milk is heated to 78°C for a short time and then is cooled down to 35°C. A culture of lactic acid producing bacteria is added as starter at the rate of 0.05% of milk weight processed. Then lukewarm brine is added at the rate of 10% of milk weight processed. Coagulation is obtained by adding calf rennet 60 minutes after the beginning of milk maturation. Milk temperature is maintained at 35–37°C during all this stage. After coagulation, the coagulum is drained in cheese cloth without pressing. Cheese is salted after taking it out of the cloth. Its shelf life is 1–2 days. |
| 2.7 | - NAME: | PESHAWARI cheese | Country: | PAKISTAN |
| | - AREA OF ORIGIN: | Unknown | | |
| | - AREA OF PRODUCTION: | North Western Frontier Provinces of Pakistan |
| | - ORIGIN AND HISTORY: | Unknown | | |
| | - DESCRIPTION AND CHARACTERISTICS: | | | |
| | Raw material: | Whole or partly skimmed cow milk. |
| | Type: | PESHAWARI cheese is a semi hard cheese with a soft rind. Its body has a mild to slightly salty taste. |
| | Consistency: | Semi-hard |
| | Composition: | Moisture: | 45% | |
| | | Dry matter: | 55% | |
| | | Fat content: | 45% FDM | |
| | - TECHNOLOGY: | Milk is heated to 63°C for 30 minutes and then is cooled down to 32°C. A culture of lactobacillus in the form of Lassi, which is the traditional yogurt dahi mixed with cold water, is added at the rate of 5–6% of the quantity of milk processed. Coagulation, obtained with 1 ml rennet diluted with 1/2 gallon of water per 500 kg of milk, takes 1 hour at 32°C. After coagulation, the coagulum is cut in small slices and put in a cheese cloth to drain. |
| | - REMARKS: | This cheese is sold on local markets. |
| 2.8 | - NAME: | PONIR (Austragram cheese) |
| | | | Country: | BANGLADESH |
| | - AREA OF ORIGIN: | Austragram, | Kishoreganj | district |
| | | (BANGLADESH) | | |
| | - AREA OF PRODUCTION: | North eastern part of BANGLADESH |
| | - ORIGIN AND HISTORY: | Its origin is unknown. In the early nineteenth century, PONIR was produced at farm house level; at present this product is mainly manufactured by small-scale dairies. |
| | -DESCRIPTION AND CHARACTERISTICS: | | | |
| | Raw material: | Cow or buffalo milk |
| | Type: | PONIR is a semi-hard ripened cheese. Its body is white and shows gas holes. Its texture is waxy and it has a slightly salty to salty taste. PONIR has a round shape and its weight is 1–2 kg. |
| | Consistency: | Semi-hard |
| | Composition: | Moisture: | 40–50% | |
| | | Dry matter: | 50–60% | |
| | | Fat content: | 40–50% | |
| | - TECHNOLOGY: | Milk is heated to 65–70°C for 30 minutes; 0.5–1 litre of mesophilic culture (Lactobacillus and Strepto- coccus) is added per 100 litre of milk as starter. Coagulation, obtained with 20–30 ml of liquid rennet per 100 litres, takes 1 hour. After coagulation, the coagulum is ladled in layers in a bamboo frame lined with a cheese cloth. Then, curd is pressed for 2 hours under a pressure of 2 kg of curd. After taking it out of the cloth, the cheese cake is cut in 10 to 12 cm side cubes and dipped in chilled water to firm the curd. Subsequently, salt is spread on the curd pieces at room temperature. Cheese is kept in bamboo made pots covered with a polyethylene film. It is ripened for 4 to 6 weeks at room temperature and can be stored for 6 months. |
| - | REMARKS: | This product is not subject to any general
regulation. |
| 2.9 | - NAME: | SERKAM, SHER, SHERGUM,
DARTSI |
| | | | Country: | NEPAL |
| | | | | BHUTAN |
| | - AREA OF ORIGIN: | High alpine region of NEPAL |
| | - AREA OF PRODUCTION: | High mountainous area and alpine regions of
NEPAL and BHUTAN |
| | - ORIGIN AND HISTORY: | The history of this product is closely
associated with the history of sherpa and other people living in remote high
mountainous and alpine regions of NEPAL where livelihood, occupation, tradition and
culture revolve around the nomadic rearing of Chauri (crossbreeding between Yak and
Bos Taurus) and Yak animals. |
| | - DESCRIPTION AND CHARACTERISTICS: |
| | Raw material: | Yak and Chauri milk |
| | Type: | SERKAM is a product made from precipitated
proteins from buttermilk heated up to
boiling point. The separated curd is either freshly used as such or sundried and
ground in powder to be stored. Fresh SERKAM has a mild and slightly acid taste.
SERKAM in powder is light green coloured. |
| | Consistency: | Fresh: soft |
| | | Dry: powder |
| | Composition: | Unknown |
| | - TECHNOLOGY: | SERKAM manufacture includes several stages. Sho or
Dhai (Dahi in India) is a popular yoghurt like product used as raw material for SERKAM production.
To obtain Sho, milk is first of all boiled, cooled to body temperature, inoculated with 1–2% starter which
usually is Dhai or buttermilk from the previous day. Milk is then allowed to set overnight. Subsequently,
Sho is churned to prepare butter by traditional method. Some lukewarm water is usually added to Sho
before churning in order to speed up fat separation. As a matter of fact churning can take 2–5 hours in
particular in the morning during cold season. After removing butter (called NAUNI GHIU in Nepal) the
buttermilk (called MAHI) is poured into a large cooking pot and gently warmed over a fire. The milk
proteins rapidly precipitate to form a curd. Buttermilk is boiled until protein flakes take a
yellow greenish colour. Then, the pot is removed from the fire and curd is strained from the whey. It
is squeezed by hand into small spheres of different size and weight (BHUTAN) or in the form of grains
(NEPAL). This fresh cheese also called “SHER or SHERGUM” can keep for up to two weeks in colder parts
of the country. These soft cheeses are packed in bamboo baskets, after wrapping with banana or tree
leaves. However, as in the Alpine regions of NEPAL, the short shelf life of SHER poses a marketing
problem, herders have developed methods of further processing the soft cheese into a dried powder cheese
with a prolonged shelf life. This product is obtained by pressing SERKAM between the palms of
hands, screening it and spreading over a mat to facilitate sundrying. |
| | - REMARKS: | SERKAM is consumed as a staple food by people living
in this region. This powder is mixed with flour, butter and sugar to prepare a typical dish called
“Satoo”. |
| 2.10 | - NAME: | SHOSIM | Country: | NEPAL |
| | - AREA OF ORIGIN: | Khumbhu region, | Somar, | Ramechap, |
| | | Dolakha-Sosim | | |
| | - AREA OF PRODUCTION: | High mountainous alpine region |
| | - ORIGIN AND HISTORY: | The history of this product is closely
associated with the history of sherpa and country people living in remote high
mountainous and alpine regions of NEPAL whose livelihood, occupation, traditions
and culture revolve around the rearing of Chauri and Yak animals. |
| -DESCRIPTION AND CHARACTERISTICS: |
| | Raw material: | Yak and Chauri milk |
| | Type: | SHOSIM is a soft cheese overipe without
rind. It has a very soft, greenish body with a close texture. It has a sharp and
slightly acid taste when it is consumed after few weeks of fermentation only. |
| | Consistency: | Very soft |
| | Composition: | Unknown. |
| | - TECHNOLOGY: | Milk is first processed in SERKAM (see p. 175) which
is a fresh soft cheese obtained by heat precipitation of milk proteins. Then, SERKAM is put in a wooden or
earthen vessel, previously used without being washed, and left to ripen under anaerobic conditions for at
least 2 to 8 months. The surface of the vessel which must be air tight is lined with an undetermined
bacterial population. SHOSIM is consumed in the form of “soup” or mixed with pickle to get
CHATANI. Broadly speaking, the flavour of this product improves and becomes less sharp when SHOSIM is kept
for a long time. SHOSIM is also called SOGAR. |
| 3.1 | - NAME: | ALTIPLANO Country: BOLIVIA |
| | - AREA OF ORIGIN: | Altiplano, BOLIVIA |
| | - AREA OF PRODUCTION: | All over the Altiplano area including inter |
| | | Andean valleys in Bolivia |
| | - ORIGIN AND HISTORY: | This cheese was already manufactured in
Incas time on the Altiplano. Since that time, manufacture spread to valleys where
it is now mainly produced with almost exactly the same technology. |
| | DESCRIPTION AND | |
| | CHARACTERISTICS: | |
| | Raw material: | Whole cow and sheep milk. |
| | Type: | ALTIPLANO is a soft fresh cheese with a
soft rind. It has a close texture and a salty taste. It has a cylindrical shape
and its weight is from 200 g to 1 kg. |
| | Consistency: | Soft |
| | Composition: | unknown. |
| | - TECHNOLOGY: | Milk is not subjected to any heat treatment.
Coagulation, obtained with calf rennet (one fourth of the calf abomasum per 50
litres) takes 2 hours at 6 to 12°C. Salt is added directly before
moulding. Curd is ladled into straw moulds and pressed for 3 hours under a pressure of 2.5 pounds/kg. The cheese
is not packed, it is kept at room temperature (6 to 12°C) in mineral salt. |
| | - REMARKS: | ALTIPLANO cheese is sold directly from producers to
consumers. |
| 3.2 | - NAME: | CHIHUAHUA Country: MEXICO |
| | - AREA OF ORIGIN: | Chihuahua (MEXICO) |
| | - AREA OF PRODUCTION: | MEXICO |
| | - ORIGIN AND HISTORY: | It was introduced by mennonite settlers in
CHIHUAHUA area. Its technology and characteristics are very similar to
chester. |
| | - DESCRIPTION AND | |
| | CHARACTERISTICS: | Raw material |
| | Raw material: | Whole cow milk |
| | Type: | CHIHUAHUA is a semi-hard ripened cheese
with a soft rind. Its body is coloured and shows a few mechanical eyeholes. it has a slightly
acid taste. |
| | Consistency: | Semi-hard, fusible |
| | Composition: | Moisture: 39 to 40% |
| | | Dry matter: 60 to 61% |
| | | Fat content: 50 to 51% FDM. |
| | - TECHNOLOGY: | Milk is heated to 65°C for 30 minutes. Then,
lactic acid producing bacteria are added at the rate of 2% as starters. At the same time, 0.02% of
calcium chloride and 0.10% of vegetable dye (Achiote) are added. Coagulation, obtained with rennet, takes
30 to 40 minutes at 35°C. Subsequently, coagulum is cut into pieces of 5 x 5 cm. salted and
moulded. Cheese is pressed by means of a mechanic or hydrolic press. It is packed into plastic bags and ripened
for 30 days at 4 to 6°C. Its shelflife is about 30 days. |
| | - REMARKS: | Its manufacture is subject to the general health
regulations. |
| 3.3 | - NAME: | COLONIA Country: URUGUAY |
| | - AREA OF ORIGIN: | Colonia area and Southern URUGUAY |
| | - AREA OF PRODUCTION: | Colonia area and Southern URUGUAY |
| | ORIGIN AND HISTORY: | Unknown |
| | - DESCRIPTION AND | |
| | | CHARACTERISTICS: |
| | Raw material: | Whole cow milk |
| | Type: | COLONIA is a semi-hard ripened cheese with
rind. Its body shows 6 to 15 mm diameter round holes and has a mild taste. Its
shape is cylindrical ( 30 cm ø) |
| | Consistency: | Semi-hard |
| | Composition: | Moisture: 38% |
| | | Dry matter: 62% |
| | | Fat content: 40% FDM. |
| | - TECHNOLOGY: | The milk standardized to 2.8% percent of fat is
heated to 72°C for 15 min. Starters are added at the rate of 0.05 to 1.25%. Calcium chloride may be added
also at the rate of 20 g/100 kg. Coagulation, obtained by calf rennet in powder takes about 20 to
25 min. at 32°C. then, coagulum is cut into 6 mm side cubes and heated to 48°C in 20 minutes for 30
minutes. Subsequently, curd is prepressed and moulded into round moulds (20 cm high, 30 cm
diameter). Curd is pressed for 3 hours with 4 turning over. After each turning over, pressure is
increased until it reaches 3.5 kg/cm2. Cheese is salted in brine at 12°C for 3 days and then ripened
in a ripening room (24–26°C 85% humidity) for 20 to 25 days. |
| | - REMARKS: | COLONIA is sold in URUGUAY on the domestic market and
is exported. About 1,750 tons of COLONIA are produced per year. |
| 3.4 | - NAME: | COTIJA cheese Country: MEXICO |
| | - AREA OF ORIGIN: | Cotija, Mishoacan |
| | - AREA OF PRODUCTION: | Centre and southern areas of MEXICO. |
| | - MEXICO AND HISTORY: | Unknown. |
| | - DESCRIPTION AND | |
| | CHARACTERISTICS: | |
| | Raw material: | Whole cow milk and/or goat milk. |
| | Type: | COTIJA cheese is a hard ripened cheese with
a hard rind. Its body contains some small eyeholes and has a salty taste. It has a
cylindrical shape and its weight ranges from 11 to 30 kg. |
| | Consistency: | Hard and close texture |
| | Composition: | Moisture:38% |
| | Dry matter: | 62% |
| | Fat content: | 45% FDM |
| | - TECHNOLOGY: | Milk may be boiled at 93°C or heated to 65° to 68°C
for 30 min. Once it is cooled down to 35°C, lactic acid producing bacterial culture is added at the rate
of 2%. At the same time, 0.02% of anhydrous calcium chloride and 0.1% of natural dye
(Achiote) are added. Coagulation, obtained by rennet, takes about 30 to 40 minutes at 35°C. Subsequently curd is cut to the
size of rice grains and is left to settle. Why is drained off by gravity. Salt is added directly to
the curd at room temperature. Curd is moulded and pressed mechanically. Cheese is ripened during 100
to 365 days in a cool and dry room. |
| | - REMARKS: | Its manufacture is subject to the general health
regulations. |
| 3.6 | - NAME: | FARM CHANCO Country: CHILE |
| | - AREA OF ORIGIN: | Southern CHILE |
| | - AREA OF PRODUCTION: | From Region V (Valparaiso) to Region X
(Valdivia - Puerto Mont) |
| | - ORIGIN AND HISTORY: | Probably the name “CHANCO” comes from a
city located in region VII. FARM CHANCO is the main typical chilean cheese made in
small- and medium-sized dairies in a traditional way until 1950. Since then,
it is produced in industrial dairies as well but with improved methods, and under
good sanitary conditions; this resulted in obtaining very standardized products. |
| | - DESCRIPTION AND CHARACTERISTICS: |
| | Raw material: | Whole cow milk |
| | Type: | FARM CHANCO is a semi-hard ripened cheese with reduced lactose content. The soft and
yellowish body contains irregular small
eyeholes and has a slightly salty and sour taste. This cheese has usually a
rectangular shape (30 x 25 x 12 cm) and its weight is 8 to 10 kg.
|
| | Consistency: | Soft |
| | Composition: | Moisture: 45 to 47% |
| | | Dry matter: 53 to 55% |
| | | Fat content: 49 to 51% FDM. |
| | - TECHNOLOGY: | There are mainly two ways of making CHANCO cheese,
i.e.: the traditional and the industrial techniques. Traditional technology FARM CHANCO is traditionally made with raw milk
heated only to 30–32°C. No starters are used and acidification develops from natural flora of milk.
coagulation, obtained by rennet powder (2 to 3 g powder/100 litres) or in some cases by microbial
rennet, takes up to 60 minutes at a uncontrolled temperature.
|
| | | In some remote dairies (e.g. Palena, XI Region),
small pieces of calf abomasum or some times rennet solution made by soaking of calf abomasum in whey are
used as coagulating agent. After coagulation, coagulum is cut in pieces of 1 cm3 and is left to
settle for 10 minutes. Then, it is stirred gently for 15 minutes. About 30% of cheese whey is drained
off and curd is heated to 36°C by adding hot water (50 to 60°C). Subsequently, cheese whey is
completely drained off. |
| | | Curd is salted by addition of salt solution directly
in the vat and is moulded in cheese cloth placed in wooden moulds. Then, cheese is slightly pressed
overnight. |
| | | Traditional FARM CHANCO is ripened for 10 to 30 days
at room temperature. Ripening parameters are not controlled. Normally, moulds develop on cheese
surface which is cleaned up when cheeses are sent for sale. |
| | | Industrial technology |
| | | It differs from traditional technology mainly by heat
treatment. In this case, milk is heated to 75°C for 15 seconds or to 63.65°C for 20 to 30 minutes.
Once it is cooled down to 30–32°C, a lactic starter made of a blend of mesophylic bacteria is added at
the rate of 0.5 to 1%. In the same way, calcium chloride and nitrate are added at the rate of 20 g/100 l milk each. Coagulation, obtained by rennet
powder (2.5 to 3 g/100 l) takes about 40 to 60 minutes at 30–32°C. Next stages are similar to
traditional method; however, ripening parameters are more controlled. |
| | - REMARKS: | CHANCO cheese is the main chilean cheese. It
represents almost 50% of chilean cheese consumption. About 130 million litres of milk were processed into
CHANCO in 1985 only in authorized units. There are no stastistics concerning farm cheese production in
non-authorized units. Quality and yields of cheeses produced at farm level are reported to be lower than
those produced by industrial plans. |
| 3.7 | - NAME: | FARM GOAT CHEESE Country: CHILE |
| | - AREA OF ORIGIN: | Northern area of CHILE |
| | - AREA OF PRODUCTION: | Northern region (region IV La Serena) |
| | - ORIGIN AND HISTORY: | Goat keepers with their families and their
goats move from the valleys to the Andes mountains looking for feed for their
animals and transforming the milk into cheese while they are going to and returning from the mountains. |
| | - DESCRIPTION AND
CHARACTERISTICS: |
| | Raw material: | Goat milk |
| | Type: | Farm goat cheese is a semi-hard ripened
cheese. |
| | Consistency: | |
| | Compoisition: Moisture: | 48% |
| | Dry matter: | 52% |
| | Fat content: | unknown. |
| | - TECHNOLOGY: | It is quite similar to QUESILLO technology. Raw milk
is not subjected to any heat treatment. Coagulation is obtained solely with rennet. The coagulum is cut,
gently stirred and moulded. Then, it is well pressed to drain off most of the whey. Hand pressing is
followed by pressing with an artisanal press. Cheese is ripened during the return to the valley. |
| | - REMARKS: | In general, the final product is of poor
microbiological quality for the shepherds do not get enough water even for their own consumption so that cheese
is made under very poor hygienic conditions. As a consequence, people hesitate to consume goat cheese,
especially people living far away from the producing area. This means an over-supply of goat cheese
during the peak production season, with consequent financial losses for the cheese producers. |
| 3.8 | - NAME: | GOYA Country: ARGENTINA/URUGUAY |
| | - AREA OF ORIGIN: | Corrientes Province (ARGENTINA) and Soriano
area (URUGUAY) |
| | - AREA OF PRODUCTION: | ARGENTINA and URUGUAY |
| | - ORIGIN AND HISTORY: | unknown |
| | - DESCRIPTION AND CHARACTERISTICS: |
| | Raw material: | Whole cow milk |
| | Type: | GOYA is a hard ripened cheese with rind,
its body has a close texture without eyeholes and it has a slightly salted taste. It has a cylindrical shape of 25 cm
diameter. |
| | Consistency: | Hard |
| | Composition: | Moisture:35% |
| | Dry matter: | 65% |
| | Fat content: | 40% FDM |
| | - TECHNOLOGY: | Milk is heated to 72°C for 15 seconds and cooled down
to 32°C. Fermented cheese whey, used as starter, is added at the rate of 3%. Then calcium chloride is
added at the rate of 0.2 g/l. Coagulation obtained with rennet powder (2 g/100 l.), takes about 15 to 20
minutes at 32°C. The coagulum is cut into birdseed size pieces which are heated to 49°C in 20 minutes
and cooked for 25 to 30 minutes. Subsequently, the curd is prepressed and moulded into cylindrical
moulds (25 cm diameter, 19 cm high). It is pressed under pneumatic press for 4–5 hours with 5 turning
over. After each turning over pressure is increased until it reaches 4,5 kg/cm2. Cheese is salted in
brine (21 to 22 g salt/l.) at 12°C for 6 days. Then, it is ripened at 14 to 16°C for 90 days in a cheese
room with 80 to 85% moisture. |
| | - REMARKS: | 1 800 to 2 000 tons of GOYA cheese are produced
yearly and are mainly sold abroad. The fermented whey, used as starter, contains StreptococcusThermophilus and Lactobacillus Bulgaricus.
|
| 3.10 | - NAME: | OAXACA Country: MEXICO |
| | - AREA OF ORIGIN: | Centre and Southern Oaxaca |
| | - AREA OF PRODUCTION: | MEXICO |
| | - ORIGIN AND HISTORY: | This cheese was introduced by the Italians
who settled in Oaxaca area and its technology was developed from that of Mozarella cheese. |
| | - DESCRIPTION AND
CHARACTERISTICS: |
| | Raw material: | Whole or partly skimmed cow milk and/or goat
milk |
| | Type: | Oaxaca belongs to the “pasta filata” types.
It is a soft unripened cheese without rind. It has a close body without eyeholes. It is
given the shape of a plait and its weight is from 100 g to 3 kg. |
| | Consistency: | Moisture: 48% |
| | | Dry matter: 52% |
| | | Fat content: 44% FDM |
| | - TECHNOLOGY: | Milk is heated to 65°C for 30 minutes. No starters
are used. Coagulatrion, obtained by rennet, takes about 30 to 40 minutes at 35°C. then, curd is cut in
pieces of 2 x 2 cm. Whey is drained off without pressing. Subsequently, curd is heated in water at a
temperature close to melting point, stretched and braided as a plait. |
| | | Cheese may be salted directly or in brine at room
temperature. It may be preserved at 4°C for 7 days. |
| | - REMARKS: | Its manufacture is subject to the general health
regulations. |
