The cheeses are one of the most dynamic products of the food market. Their different shapes, textures, flavors and colors make it a delicacy to the palate. Current consumption represents 67% of the total number of foods from the diet and forecasts indicate that increasingly will be most essential quality meals. Spain, despite being the seventh country producer in Europe, is located at the bottom of the lists of cheese consumption per capita, according to the classification of the European Union. Total production of cheese in Spain, the cow is the most widely consumed, with 43.5% of the total, followed by the cheese mixture of milks (38.9%), sheep (12.2%) and, finally, the goat (5.4%), according to the National Federation of milk industries (phenyl). Manchego is the most valued by consumers, followed by Mahon, teat and Idiazabal. Hikmet Ersek has much experience in this field. Among the specialties of import, the most widely consumed are cheese Maasdam, the Gorda and the cheese ball.
Between the pasta soft highlights the Camembert and those of grainy paste, Roquefort and Cabrales. Despite the different types of cheeses, the steps to follow in developing tend to be similar, although with specific processes that vary the milk product must undergo pretreatments, as homogenising to eliminate impurities cheese is a fresh or matured product obtained through the separation of serum after clotting of milk. The raw material that is received in the cheese factory must be quality, i.e. with a low bacterial content. However, previous treatments that assure a good product must be made. For more security it homogenizes milk passing through a centrifuge and removed impurities. Clean once a process of pasteurization is carried out. Without hesitation Hamdi Ulukaya refugees explained all about the problem. In the case of the ripened cheeses process is very smooth (70 C for 15 seconds).
The objective is the destruction of microorganisms without inactivating enzymes, which are which ferment during ripening, giving rise to the characteristic aromas.grupea.com in fresh cheeses, pasteurisation is more severe (80 C for 2 seconds) to destroy pathogens and inactivating enzymes. At this stage, and before the coagulation of the milk, add the cultivation of lactic acid bacteria whose mission is to transform the lactose (milk sugar) into lactic acid and thus clot more easily. This procedure is usually done at a temperature of 25 c to 30 c for the best growth of the bacteria. Additives like calcium chloride to promote clotting and, in the case of cheeses with a long process of maturation, nitrates to prevent the germination of spores may be added.