The cheese production technology

Cheese – one of the most nutritious and high-calorie foodstuff. His nutritional value is caused by high concentration of fiber and fat, presence of irreplaceable amino acids, vitamins, salts of calcium and the phosphorus necessary for normal development of a human body. Cheese is useful to people of any age and especially for children.


In cheese contains from 18 to 25 % of fiber, and his considerable part is in the soluble form, therefore is well acquired by an organism. In solid of many kinds of cheeses 45-55 % of fat, from 1,5 to 3,5 % of mineral salts contain. Caloric content of cheese fluctuates from 2500 to 4500 calories.

1. Introduction: the characteristic of cheese and short classification

2. Secrets of manufacture of cheese

3. The first step in сыроварении

3.1 Preparation of milk

3.2 Сurdling

4. Cheese reception

4.1 Cheese takes the form

4.2 Salt - for the aid to useful microflora and taste

5. Cheese maturing

6. Conclusion