CHEESE

Cheese functions as the balance wheel of the dairy industry like butter. This ho
lds good in developed dairying countries, whereas in developing countries produc
tion of cheese is in nascent stage. In countries with predominant vegetarian pop
ulation, there is slackness in the growth of cheese industry because of use of a
nimal rennet for clotting of milk. However, with the advent of alternatives for
animal rennet, the cheese production is steadily looking up.
Cheese has been defined by Davis as a product made from the curd obtained from
milk by coagulating the casein with the help of rennet or similar enzymes in the
presence of lactic acid produced by added or adventitious microorganisms, from
which part of the moisture has been removed by cutting, cooking and /or pressing
, which has been shaped in a mould, and then ripened by holding it for some time
at suitable temperature and humidity.
According to PFA rules (1976) cheese (hard cheese) means the product obtained by
draining after the coagulation of milk with a harmless milk coagulating agent,
under the influence of harmless bacterial cultures.
Cheese shall not contain any ingredients not found in milk, except coagulating a
gent, sodium chloride, calcium chloride not exceeding 0.02 per cent by weight, a
nnatto or carotene colour; and may contain certain emulsifiers and / or stabiliz
ers, namely citric acid, sodium citrate or sodium salts of orthophosphoric acid
and polyphosphoric acid not exceeding 0.2 per cent by weight; wax used for cover
ing the outer surface should not contain anything harmful to the health.

In case the wax is coloured, only permitted food colours may be used. Hard chees
e shall contain not more than 43% moisture and not less than 42% milk fat on dry
matter. Hard cheese may contain 0.1% sorbic acid or its sodium, potassium or ca
lcium salts; or 0.1% of nisin.
ANTICARCINOGENIC EFFECT OF CHEESE
Cheese may protect against dental caries. Cheese when eaten immediately after si
x sucrose rinses a day reduces the demineralization caused by sucrose by an aver
age of 70%. In-vivo intraoral tests in human beings confirmed the cariostatic na
ture of cheese. There are many explanations for the beneficial effects conferred
by the cheese.
The release of calcium and its diffusion in to the dental plaque might be regard
ed as the most important effect. Calcium and phosphorous present in the aqueous
cheese extract influence the demineralization-remineralization process.
Cheese consumption increases the flow of saliva, which is slightly alkaline and
will act like a buffer. Textural influences of cheese also play a major role in
the protective effect of cheese. Peptides of casein play an important role in co
unteracting the caries development. It is also claimed that cheese has an inhibi
tory effect on the direct acting mutagens.
Preservation of cheese
Calcium, sodium and potassium salts of sorbic acid are very effective in prevent
ing the growth of yeasts and moulds. The surface of hard and semi hard cheeses a
re treated with sorbic acid to prevent the growth of moulds during the ripening
and storage and thus preserve the quality of the cheese. This is also helpful in
preventing the growth of aflatoxin producing moulds such as Aspergillus flavus
and Aspergillus parasiticus.
Sorbic acid concentration of 200-400 PPM inhibits the growth of mycotoxin produc
ing moulds. Sorbic acid is also effective in preventing the growth of Penicilliu
m patulum which produces patulin. Sorbic acid is a harmless compound for the bod
y as it is used by body similar to any other compound. Sorbic acid is permitted
in many of the countries because of its harmlessness and effectiveness. Natamyci
n (Pimaricin), an antibiotic produced by Streptomyces natalensis suppresses the
growth of yeasts and moulds but has a little effect on bacteria. Aspergillus fla
vus is very sensitive to natamycin and it can be used in
the same manner as that of sorbic acid for the surface treatment of cheese.
Natamycin (Pimaricin), an antibiotic produced by Streptomyces natalensis suppres
ses the growth of yeasts and moulds but has a little effect on bacteria. Aspergi
llus flavus is very sensitive to natamycin and it can be used in the same manner
as that of sorbic acid for the surface treatment of cheese. Cheese coated with
natamycin protects the cheese against the moulds for up to eight weeks. Natamyci
n has no physiological effect on the body and it is non toxic. The permitted lev
el of natamycin should not exceed 2 mg / dm2 of cheese surface and the penetrati
on depth of into the cheese should not exceed 5 mm at the time of delivery to th
e consumer. Though the natamycin has been used for several years, there is no si
ngle incidence of report on the development of resistance against it and develop
ment of allergy. The acceptable level of daily intake of natamycin is approximat
ely 0.25 mg per kg body weight.