PROCESO DE ELABORACION DE QUESO FRESCO | ProcesosProductivos

How to Make Fresh Cheese

Introduction to Cheese Varieties

• It is nearly impossible to categorize all types of cheese under a single classification due to the vast variety, which differ mainly in raw materials and processing techniques. This video focuses specifically on fresh cheese.

Milk Quality for Fresh Cheese

• To produce fresh cheese, high-quality milk with an acidity level below 18 degrees is essential; poor quality milk results in defective cheeses with a short shelf life.

• The milk should contain 3% fat and undergo pasteurization, which can be done rapidly at 72 degrees Celsius for 15 seconds or slowly at 63 degrees Celsius for 30 minutes. This process eliminates pathogenic germs and most microorganisms.

Coagulation Process

• The temperature of the milk is adjusted to 35 degrees Celsius, ideal for coagulation. In some processes, lactic ferment is added at a lower temperature (32 degrees Celsius), enhancing flavor and preventing contamination.

• Calcium chloride is added (20 grams per 100 liters of milk) to strengthen coagulation before adding rennet, whose quantity depends on the amount of milk used.

Cutting and Resting the Curd

• Coagulation transforms liquid milk into gel-like curd over 45 to 60 minutes. A clean cut during the knife test indicates readiness for further processing.

• The curd is cut into uniform cubes (approximately 1 cm), facilitating whey drainage and achieving desired cheese consistency.

Agitation and Whey Separation

• After resting briefly, gentle agitation begins to avoid breaking the curd; speed increases gradually over about 10–15 minutes as curd consistency improves.

• One-third of the initial whey volume is separated, removing part of the lactic acid developed during processing while retaining this whey for ricotta production.

Heating and Salting

• The curd is heated directly by adding hot water (70 degrees Celsius), ensuring even heating until it reaches 38 degrees Celsius while stirring constantly.

• A second vigorous agitation occurs after reaching target temperature; most whey is removed to enhance salting effectiveness.

Molding and Storage

• Salt quality matters; it should be pure and dissolved before adding it to the curd. Typical salt usage ranges from 1% to more depending on market demands.

• Curd molding involves placing it in rigid containers that allow whey escape while shaping fresh cheese.

• After one hour, the cheese is flipped within its mold for even shaping before being stored at refrigeration temperatures between 1°C and 4°C until ready for sale.