Unit 2 Nutrition Notes (3) PDF

# UNIT-02 ## Pulses - Pulses are edible foods or seeds of the leguminous plants. - The important pulses that are consumed are seed gram Dal, Bengal gram Dal, Green gram Dal and lentil. - Legumes not only have good dietary value but they play an important role in increasing and maintaining soil ferti...

# UNIT-02 ## Pulses - Pulses are edible foods or seeds of the leguminous plants. - The important pulses that are consumed are seed gram Dal, Bengal gram Dal, Green gram Dal and lentil. - Legumes not only have good dietary value but they play an important role in increasing and maintaining soil fertility because of their ability to fix nitrogen. ## NUTRITIVE VALUE OF PULSES ### Energy - Pulses provide 340 kcal/100 gm which is similar to calorific value of cereals. ### Carbohydrates - Pulses contain 55-60% starch, soluble fibre and unavailable CHO. - Unavailable sugars are Raffinose and its oligosaccharides which lead to flatulence in man. - Fermentation, germination, cooling, soaking help to reduce the insoluble CHO content. ### Proteins - Pulses are an important source of protein in the vegetarian diet. They provide 20-25% protein. - They contain mostly globulins, albumins. - The protein is of low quantity due to the absence of methionine. - They are rich in lysine and complement cereal protein which is deficient in lysine. - They are good sources of essential amino acids like phenylalanine and valine. ### Lipids - Pulses contain 1.5% lipids - They have high cones of PUFA (polyunsaturated fatty acids) - They can meet the essential fatty acid requirement. - They undergo oxidative rancidity during storage resulting in decrease of protein solubility and decline in nutrient content due to the stearic acid. ### Minerals - They contain calcium, magnesium, iron, potassium, phosphorus. - 80% of the phosphorus is obtained or present in the form of phytates. - The phosphorus is obtained on cooling, soaking, germination and fermentation. ### Vitamins - Legumes are good sources of B-complex vitamins, especially folic, thiamine and pantothenic acid. - Germinated legumes are also good sources of Vitamin-C. ## Milling of pulses ### Soaking - Many pulses especially whole gram which have a hard outer covering need soaking before cooking. - During Soaking, water enters through the outer covering from the point where it is attached to the pod. - From there, it seeps into the periphery of the bean and causes the seed coat to wrinkle. - These wrinkles are eliminated when the cotyledon will swell and fill the seed coat. - Soaking makes the pulse tender and reduce phytic acid and oligosaccharides. It increases the moisture content from 10% to 70%. - Soaking in salt solution is preferred to loosen the seed coat and increase water absorption. - Addition of soda to the water reduces the cooling time to one third. - When legumes are kept in contact with water, some leaching takes place. Leaching is loss of nutrients into water ### Germination - Whole grams when soaked overnight after drain in water, the seeds are kept in a cloth. - Water is sprinkled frequently to keep it moist. - In a day or two, germination takes place. - Moisture and warmth are important for germination. - Green gram is commonly used after germination. ### Advantage - Nutritive value is improved. - During sprouting, dormant enzymes become active and increase digestibility and availability of the nutrients. - Starch and protein are converted to simpler molecules that are easily absorbed by the body. - The content of essential amino acid also increases. - Sprouting reduces trypsin inhibiting factors due to release of enzymes. - During sprouting, minerals like calcium, iron and zinc are released from the bound form. - Phytic acid is reduced so that the availability of vitamins and minerals increases. - Riboflavin, niacin, folic acid, biotin content increases. - Sprouting decreases cooking time as the thick outer coat opens up. - Debattering is easier in sprouted pulse. - Germination breaks down CHO and decreases flatulence or gas formation. - It increases taste and texture. - It adds variety to the diet ### Decortication - The seed coat tightly covered cotyledons through a layer of germ and lignin. - An increased moisture content is required for splitting of cotyledons. - Decortication may be done by wet or dry method. It can also be done by treatment with oil. - After tempering, the grains are mixed with one percent linseed oil and then sun dried for 2-3 days under the sun. - The oil penetrates through the husk and avoids the cotyledons & releases the binding. Dal (dry method). - Dal obtained by a dry method is hemispherical in shape. It softens rapidly on cooling and it gives good flour. - The dal prepared by the wet method is usually flat, with small depression in the middle due to shrinking. ### Advantages - Protein digestibility is improved. - Protein utilisation is higher than that of whole seeds. - Dehusking removes a large amount of antinutritional factors. - It improves taste, appearance, texture, cooling quality and palitability. - Keeping quality (storage) is improved. - In dehusking, the germ may be removed with skin which may lead to loss of thiamine. ### Fermentation - This process involves increasing of the digestibility because of the microbial breakdown of protein and decreases cooling time. - It also improves palatability and nutritive value of vitamin. - Toxic substance are eliminated. - Fermentation process improve availability of essential amino acid, therefore improving nutritional quality of protein. ### Anti-nutritional factors - Pulses contain certain chemical constituents that can decrease the mutritional value of pulses or have toxic effects on humans. - Favusmi: It is a disease characterized by haemolytic anaemia which occurs when individual deficient in glucose 6 phosphate dehydrogenase, consume broad beans or fava beans. - Three different compounds are found to be responsible for the disease. Two of them are glycosides called vicine, convicine and the third is an amino acid derivative known as dihydroky phenylalanine. - Germination and boiling reduces the toxic substance. - Haemoglutinin's: They are protein in nature and are sometimes refers to as plytoglutinins (or) lectin's. - They occur widely in leguminous seed - They reduce the food intake and cause poor growth. - The lectins interact with depeptidases and disaccharides and other enzymes involved in nutrient, digestion and uptake. - Combine with RBC's, therefore causing reduce functional competence. - Cyanogenic Glycosides: Upon hydrolysis by an enzyme cyanogenic glycoside can cause cyanide poisoning. - It interfere with tissue respiration. - Cyanogenic glycoside present in the range of 10-12 mg/100 gm. considered safe. - Green shells of Rapini contain traces of cyanogenic glycosides. - Saponin: They produce leather or foam when shaken with water - They are glycoside of higher molecular weight. - They are present in soyabean - They cause nausea and vomiting. This toxic substance can be eliminated by soaking before cooking. - Goitragens: These substances interfere with iodine uptake by the thyroid gland. - Thiocyrates, intrypcynates and their derivatives are present in soyabean, groundnut and gentiles. - Excessive intake of these iodine compound from food may lead to goiter. - Tannin's: They are condensed polyphenolic compound. - They are present in large amounts in seed coats of legumes, spices, turmeric, certain vegetables and fruits. - They bind with iron and decreases iron absorption. - Tannin also reduces protein availability and absorption of B complex vitamins. - Oxalates: Oxalic compound usually is a dicarboxylic acid or salts (oxalates) are widely distributed in plant foods, generally as calcium salts in dark green leafy vegetables and some legumes. - The high oxalate content is found in horse gram and Kesari Dal - Oxalates interfere with calcium absorption by forming insoluble calcium salts. - Dietary oxalates cannot be absorbed by the human body and have to be excreted through the urine. - This leads to formation of oxalates stones in the kidney. ### Phytate - Chemically phytates are hexaphosphate compounds of enositol. - They are widely distributed in seeds. - The richest source of phytates are unrefined cereals and millets after pulses. - They act as a source of phosphorus in germinating seed. - They bind zinc, iron, calcium and magnesium and form insoluble complexes with iron in presence of phytate. - During germination, the phytate content falls due to enzymatic breakdown of phytates ### Trypsin inhibitors - They are present in red gram, Bengal gram dal, cow pea, double beans, soyabean and peas. - These trypsin inhibitors are proteins that inhibit the activity of trypsin in the gut and interfere with digestibility of dietary proteins and reduce their utilization. - They are generally destroyed by heat or heat method like pressure cooking. - Autocleaving at 120°C for 30 mins inactives all trypsin inhibitors. - Trypsin inhibitors are easily inactivated from dal but a more drastic treatment is required to inactivated them from soyabean and kidney bean. ### Lathyrogens - Lathyrism is a disease caused due to excessive consumption of Lathyrus sativus (Kesari Dal). - It is a crippling disease which affects people of the age group 15-40 years. - It is grown in dried part of India like MP, OP, Bihar etc. - It is commonly called as Kesari Dal. - The dehusk seed resembles Bengal gram dal and Red gram del. It is therefore used as a adulterant, when eaten in small quantities; they act as a source of protein. - If consumed in large quantity or as a main source of energy, it may cause a disease affecting the spinal cord. - Symptoms of Lathyrism are muscular rigidity, weakness, paralysis of leg muscles. - Stages of Lathyrism: - First stage: It is characterized by a typical manner of walking with short steps, jerky movement and ferocious gout. This is called as no stick stage. - Second stage: The muscular stiffness is increased which makes it necessary to perform all walking by tilting the pelvis to such a degree that a stick is required to make a balance. This is called one stick stage. - Third stage: The muscular stiffness is increased where it makes it necessary to perform all walking using two sticks. This is called as two stick stage. - Final stage: The patient is unable to walk upright due to bending of knees and increased rigidity of legs. - The man is reduced to crawling. ### Effects of Cooking #### Antinutritional factors - Uncooked legume seeds contain large quantities of antinutritional factors. - It is toxic if consumed in large quantity. - Polyphenolic compound decreases as the cooking time increases. #### Polyphenolic compounds - Heating increases protein quality by destroying the antinutritional factors and increasing digestibility and availability of amino acid. - Excessive heat reduces the quality of bean protein. - Protein quality of pulses is improved by moist heat methods than by dry heat methods. - Lysine is decreased in roasted pulses when compared to boiled and pressure cooled ones. - Heat treatment also causes decrease in methionine content which is most imp amino acid in legumes. - Minerals: Cooking has a minor effect on availability of Ca & Mg and the total iron content of pulses. - Vitamins: Loss of thiamine occurs due to cooling of pulses. - Colour: Na metabisulphide when added to pulse helps to retain colour that is lost during cooling. ### Factors affecting cooking quality - The hardness of the shell is of two types: - The hard shell - The sclerema - The hard shell is described as a physical condition in which the seed fails to absorb any amount of H2O. - The sclerema is present around the cotyledon and is caused by many factors. - Inherent characters - Some varieties of pulses are hard to cook by nature. - Variations occur in cooking time of different varieties and species of pulse crops. - Environmental factors - Storage condition - Seed maturity - De-husking - Salts - Pre cooling - Phytate content - Ca & Mg - Cellulose ## Role of pulses - Pulses are rich in proteins and B vitamins and improve the quality of cereal protein. - Pulse provide salinity due to high protein and fiber. Salinity improve flavor and consistency of dal, sambhar and rasam. - They contribute to fermentation in preparation of idli and dosa. - They are used in snacks like sandal bhajji, pani puri and bhel puri. - They are used in salads. Eg: sprouted gram. - They are used in desert like paruppu payasam and sweets like pulses, Mysore park and laddu. - They are used as thickening agent and prevent curdling. - Eg: Bengal gram, flour in Kadhai. - They are used as stuffing agent in parina broclu. - Parched pulse are used in making chutneys and chutney powder. # Milk and Milk products. - Milk is produced by all mammals for nourishment of the young animal. - It contains almost all nutrients in adequate amount and is therefore called as complete food. - Milk of various animal forms the part of human diet. Eg: Buffalo milk, cow milk, goat milk. ### Composition of milk - Fat: The fat content of milk varies with the breed of the animal, lactation period and interval between milking. - The flavor of milk is mainly depended upon fat content. - Milk fat butter has great commercial and nutritive value. - Milk is an emulsion of oil in water. - The fat globule are stabilized by a surrounding phospholipid layer which also contains protein and cholesterol. - Each fat globule is surrounded by a thin layer of lipid protein complex and a small amount of CHO - Milk contains 64% short chain, medium chain fatty acids. - The short-chain fatty acids that are present in milk are responsible for soft consistency of butter - Lipids that are present are phospholipids, free fatty acid, carotenoid and fat-soluble vitamin. - Milk fat can undergo absorptive rancidity very fast; therefore, milk and milk product should not be exposed to strong flavour. - Protein: The protein in milk is of 2 types: - Casein - Whey - Casein contributes to 80% of the total nitrogen present in milk. - It can be precipitated by acidification of milk to a pH of 9.6 and temp of 20°C. - Casein is classified as a phosphoprotein and glycoprotein due to the presence of phosphoric acid and glutamic acid. - The phosphoric acid present in casein helps to bind with calcium and produces a complex that is colloidal in nature called as calcium caseinate. - Whey: It is made up of beta-lactose globulin, serum albumin, immunoglobulin, enzymes and short-chain protein. - Beta-lactose globulin are not precipitated by acid or enzymes, but can be coagulated by heating. - Milk sugar: Milk contain 4-5% CHO, glucose, galactose. - The main CHO present in milk is lactose and traces of other CHO like glucose, galactose etc. - When milk is heated, lactose reacts with protein. ### Enzymes - The enzymes can originate from the mammary gland or from bacterial contamination. - Alkalies phosphatase is lipoprotein enzyme which can be deactivated by normal pasteurization and the activity of the enzyme is used to determine the effectiveness of pasteurization. - Lipase present in milk is responsible for development of flavor. - Bacteriallipase is very resistant to heat and can cause serious quality defects. - Xanthine oxidase is a conjugated protein complex with molybdenum and PAD. The enzyme breakdown of PAD leads to release of riboflavin and AMN - Xanthine oxidase is not deactivated by pasteurization. - Riboflavin content of milk is therefore due to the activity of Xanthine oxidase. - Color: White color of milk is mainly due to presence of casein, Ca and phosphorus. - Carotenes in milk fat and riboflavin of whey water cause yellow coloration of milk. - Flavor and Aroma: Sweetness of milk is due to lactose content. - The slight aroma of fresh milk is due to presence of volatile compounds like acetone, acetaldehyde, dimethyl sulfide, short chain fatty acids. - Therefore, boiling changes the flavour of milk. - Off-flavor develops when milk is exposed to light as tryptophan and riboflavin react. - Off-flavors may also be due to health of the cattle, quality of feed consumed by cattle, action of bacteria, chemical changes in milk, absorption of foreign flavors after the milk is drawn. - Salts: Chlorides, phosphates, citrates, sulfates and bicarbonate of K, Na, calcium and Mg are present. - Copper and iron are responsible for the development of off flavor in milk and milk products. ### Nutritive value of milk or Nutritional significance - Milk has a good quality protein and the biological value is over 90. - Lysine is one of the essential amino acid which is abundant in milk protein, cheese, chowa and dehydrated milk powder. They are concentrated form and therefore contain high amount of nutrients per unit weight. - Milk is only the substance that contain lactose which is essential for synthesis of myelin sheath in young ones. Lactose also increases permeability of small intestine for Ca absorption. - Milk sugar has a good glycemic effect due to which it is a flavoured source of CHO. - Fat of milk is easily digestible. - It contains leniolene acid (0.5%), lenslate (0.2%) and arachidonic acid (0.14%) - Buffalo milk contain high amounts of fat. - Slamming milk does not contain any amount of fat. - Ca, phosphorus ratio 1:2 1/2 in milk and is regarded as the most favorable for bone development. - Calcium requirement cannot be met without consumption of milk at a young age. - Milk is a poor source of iron. - Certain milk products like choriva contain iron due to continuous cooling in iron vessel. - Riboflavin is present in higher concentration in milk than other B vitamins. - Milk is a poor source of vitamin-C. - The amount of vitamin-C in the milk will depend upon the feed of the animal. ### Processing of milk - Clarification: Milk is passed through a centrifugal clarifier. The speed is adjusted such that the cream is not separated but dust cells, hair, bacteria, etc. are removed. - Pasteurization: The term pasteurization was termed by a French scientist, Louis Pasteur. The fond that heating of certain liquid beyond a certain temperature helps in improving keeping quality. - The heating process increases the temperature of milk for such a time where all microorganisms are killed. - Pasteurization is followed by quite cooling - which helps to prevent the growth of surviving microorganisms - Holding (or) batch process: The holding system consist of bringing the milk or milk product to a temperature of 65°C and holding at that temperature for atleast 30 mins, this is followed by rapid cooling. - If the holding temperature is increased, the time required for pasteurization decreases. - Pasteurization using this method can be down by holding milk at a temperature of 68.3°C for a period of 20 mins. - High temperature short time method (HTST) method: It is also known as continuous system. - Machine used for this method is constructed so that a continuous operation can take place. - The temperature of milk is raised to +2°C for 15 seconds as it passes through the machine, this is followed by rapid cooling. - Ultra high Temperature method: Milk pasteurized by this process undergoes complete pasteurization. - Milk is held at 93.4°C for 3 seconds, or at 149.5°C for 1 second. - It is the most common method. - Milk processed by this method has longer shelf life. - After pasteurization, the milk is rapidly cooled to 73°C. - Milk pasteurized by these method has cooked flavors. - Alkaline phosphotase & pasteurization: Raw milk contains alkaline phosphate which can be destroyed by heat, which is therefore used as an indicator to see the adequacy of pasteurization. - If alkaline phosphotase activity is found beyond a certain level, it indicates inadequate pasteurization. ### Effects of pasteurization - Nutritive value: - Pasteurization decreases the content of thiamine and ascorbic acid in milk. - Whey protein are also partially denatured. - Pasteurized milk is better digestion than raw milk. - Flavor - no objections flavour changes are seen after pasteurization. - Microorganisms: Pasteurized product are not 100% sterile. They contain vegetative microorganisms and spores that are still capable of growth. - Pasteurization destroys 99% yeast, mould and bacteria. - Enzymes: Alkaline phosphotase and other lipases that are present are destroyed during pasteurization. - Homogenized: A process of making stable emulsion of milk fat and milk protein by mechanically treatment to create a homogenized mixture. - The homogenized mixture is called homogenization. - Warm milk is passed through a small aperture or a opening, under high pressure and velocity to achieve homogenized milk. - Milk and cream have fat globules ranging in size from 0.1 micrometer to 20 millimeter (mm). - Fat globule is homogenized to a size of 2 micrometer after homogenisation, the phospholipid layer surround the fat globule, acting as an emulsifier and prevents the formation of large globule. - Homogenized milk has a premium texture and is whiter in appearance. - It forms soft curds on coagulation and is easily digestion. ### Milk products: - Milk is not only used as such but is consumed in the form of fermented and non-fermented foods. - Non-fermented products: - Slamming milk - fat content is reduced to 0.5-2% by centrifugation. - Removal of fat changes the taste and reduces Vitamin A and Vitamin-D content. - Sweet and Condensed milk - Unlike evaporated milk, it is a sterile food product in which growth of microorganisms if prevented by addition of sugar. - Sugar concentration is 65%. - Rabbdi - It is prepared by concentrating and sweetening of milk and contains multiple layers of cream milk is reduced to 1/3 of it's original volume during preparation of Rabbdi. - Ice cream - It is frozen dairy product which is produced from whole milk, skimmed milk, butter, condensed milk product. - Milk fat and milk solids, non-fats are about 60%. - Toned Milk: It is prepared by mixing skimmed milk powder with buffalo milk. - The fat content should be less than 3%. - Fermented milk products: - Butter milk: Butter is made from cream. - Butter milk 20% consists of solid non-fats (snf), moisture and salt. - Cream is pasteurized at 60.8°C for 30 mins and cooled immediately. - Culture of desirable microorganisms is added which is of 2 types: - Streptoccoceus - Lactobacillus - This helps to ferment lactose and produce lactic acid which curdles the milk. - Leuconastic sitroporus helps in producing volatile acid and products that gives characteristic flavor to butter. - The cream is then allowed to ripen at 21°C for fermentation to take place. - Ripen products is then churned which brings about denaturation and membrane material of fat globule is released into the butter milk. - Fat globules come together to change oil in water emulsion to a water in oil emulsion. - Temperature is maintained so that solid and liquid blend together. - Cream become granular and butter milk separates. - Color of butter range from light yellow to deep yellow based on carotene content of milk. ### Curd formation: - Milk is pasteurized at a temperature of 31°C & bacteria culture is added along with coloring matter. - After 30 mins, renin solution is added and allowed to sit for 30 mins. ### Curd cutting: - The curd is cuts into small pieces to help to remove the whey water. - The size of curd i.e., cut depends upon the type of cheese to be produced, curd. ### Curd cooking - Curd is heated for 33°C and held at that temperature for 45 mins. ### Curd drainage - Heating squeezes out the whey water from cubes and increasing the acid production which makes curd shrinks. ### Cheddaring: - This process consist of cutting the curd into blocks and piling one on another. - This process takes place 2 hrs after which the curd is cut into stripes. ### Salting the curd - Salt is added to raw water out of curd by osmosis. - It acts as a preservative and prevents unwanted growth of microorganisms . - It adds flavor to product. ### Pressing: - The cheese cubes are pressed overnight, this step will decide moisture content of final product. ### Ripening - During the process , temperature and humidity are controlled and digestibility of cheese is improved. Cheese changes from a tough rubbery mass to a soft flavoured product. - During this step, microorganisms digest fats, protein to produce fatty acids, amino acids, alcohol and ketone etc. - Cheese: tough rubbery -> soft flavor - Microorganisms: protein and fatty acids, alcohol, ketone. - Curd formation - 31°C - Curd cutting - 38°C heated temp 45 min. - Curd drainage - squeezing out whey water. - Cheddaring - cutting of curd, slices. - Salting the curd: salt added/osmosis. - Pressing - cheese pressed & final product (moisture) - Ripening ## Role of milk in cooking - It contributes to nutritive value of diet. - Eg: Milk shake, plain milk, flavored milk, cheese toast. - Milk stock add taste and flavor to products. - Eg: payasam, tea. - It acts as thickening agent along with starch. - Eg: white sauce or cream soup. - Milk is also used as desert. - Eg: icecream, pudding. - Curd or butter milk is used as agent to improve texture. - Eg: dhokla, bhatura. - Curd is used as marinating agent. - Eg: marinating meat and chicken. - Curd is used as souring agent. - Eg: Rawa, dosa, dry curd chillies. - Chowa is used as binding agent - Eg: Carrot halwa. - Milk and curd increase shelf life. Preserves better when dough is mixed with milk or curd. - To prevent browning in vegetables. - Eg: Butter milk is used for preventing browning when plant stem is cut. - Variety to diet, eg: butter milk, sambhar, matar paneer. - Cheese is used as garnishing agent. - Milk is used as purifying agent in sugar syrups. - Salted butter milk is used for quenching thirst. ### Processing of curd - Curd is commonly used fermented food in India. It is considered as a traditional milk product & also a functional food as it is nutritionally and therapeutically beneficial for the human. - It is consumed as such and is used as an intermediate product of many other product. - The preparation of curd is initialized using a starter. - The starter is defined as sources of microbes or organism. - The lactose in the milk is converted to lactic acid by these microbes. Such microbes are called useful micro-organisms (or) pro-bisties. - During fermentation, the milk protein is partially degraded by the action of bacterial protease into peptides. - Availability of Ca is also increased in the fermented product. - Curd is manufactured using a single strain of lactobacillius (or) - They foam fermbody. Sweetness and mild acidic flavor to curd increasing the acceptability. - Sweetness + mild acidic flavor --> acceptability ### Processing of paneer - Paneer is an acid coagulation milk product obtained by coagulation process. - It is prepared by coagulating milk. - Few fermented acids are added to milk that leads to coagulation at specific temperatures. - Sour milk, lactic acid (or) citric acid are generally used as coagulants. - They coagulates are then filtered using a muslin cloth under pressure. - The whey can be removed by applying pressure on the muslin cloth. The paneer gets compressed and forms a ferm close, spongy body with smooth texture. - The factors that affect the texture of paneer in cloth. - Low acid strength leads to soft and smooth body while high acid strength leads to hard body. - Temperature and pH of coagulation: Increased temperature from 60-90°C decreases the moisture content of paneer from 59-49%. - Paneer obtained by coagulating milk at 40 degrees has the best organoleptic quality and gives the desired frying quality. ## Processing of Khoa: - Khoa is a very important Indian dairy product. It is known by different names like *mawa*, *khoya* etc. - A semi-mechanized process has been developed for the Khoa manufacture. It was developed by the National Dairy Development Board. - It uses a condenser unit and Khoa making a shake. - Milk is heated on low flame with continuous stirring to prevent charring of product. To moisture the milk slowly evaporates and milk solids remain. - This thick product is obtained is termed as Khoa. - The whole mass is then used for a no. of purposes according to necessities. - Gulab jamun, Barfi etc are all prepared by Khoa. - Semi-mechanized development based. ### Steps involved in cheese formation: - Curd formation: Milk is pasteurized at a temperature of 31°C & lactic acid forms in bacteria culture is added along with coloring matter. After 30 mins. renin solution is added and allowed to sit for 60 minutes. - Curd cutting: The curd is cut into small pieces to help to remove the whey water. - The size of the curd i.e., cut depends upon the type of cheese to be produced, curd. - Curd cooling: Curd is heated for 38°C & held at that temperature for 45 mins. - Curd drainage: Heating squeezes out whey water from the cubes and increasing the acid production which makes curd shrinkage. - Cheddaring: This process commit of cutting curd into blocks peeling one another. This process takes two hours, after which curd is cut into strips. - Salting the curd: Salt is added to draw water out of the curd by osmosis. It acts as a preservative and prevents unwanted growth of microorganisms. It add flavor to product. - Pressing: The cheese cubes are pressed overnight. This step will decide the moisture content of the final product. ### Ripening: - During this process temperature and humidity are controlled and digestibility of cheese is improved. Cheese changes from a tough rubbery mass to a soft flavoured product. - During this step, microorganisms digest fats, protein to produce fatty acids, amino acids, alcohol and ketone etc. - Cheese: tough rubbery -> soft flavor - Microorganisms: protein and fatty acids, alcohol, ketone. - Curd formation - 31°C - Curd cutting - 38°C heated, temp 45 min. - Curd drainage - squeezing out whey water. - Cheddaring - cutting of curd, slices. - Salting the curd: salt added/osmosis. - Pressing - cheese pressed & final product (moisture) - Ripening ==End of OCR for page 28==