Gouda cheese processing & manufacturing

1. 0
UNIVERSITY OF RWANDA
COLLEGE OF AGRICULTURE, ANIMAL SCIENCES AND VETERNARY MEDECINE
NYARUGENGE CAMPUS
SCHOOL OF FOOD SCIENCE AND TECHNOLOGY
DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY
INTERNERSHIP REPORT
DONE BY
NAMES: NSENGIMANA JEAN CLAUDE
REG.No
:215013619
Year 3 FST
SUPERVISED BY
CHOI NAM HEE, Ph.D.
Submitted to Choi Nam Hee, Ph.D.
Date:29th
September 2016

2. 1
OVERVIEW
On 23th
September 2016 we conducted a laboratory practical supervised by our beloved
lecturer Choi Nam Hee, Ph.D. The practical was conducted in the Food processing
Laboratory from 8:30’ until 15:00’. There, we processed Gouda cheese, The first mention
of recorded cheeses in the world still made today.
The present paper will describe well the processing technology of Gouda Cheese.
INTRODUCTION
Gouda cheese, or simply Gouda is a Dutch cheese named after the city of Gouda in the
Netherlands. The first mention of Gouda cheese dates from 1184, making it one of the
oldest recorded cheeses in the world still made today.
It is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the
world's cheese consumption.
It is a semi-hard cheese with unique flavor and smooth texture.
Gouda is typically made from pasteurized cow’s milk. There are different types of Gouda
cheese, categorized depending on age. Younger Gouda cheese are identified by yellow,
orange, or red wax rinds white mature cheese have black wax coverings.
The distinguishing characteristic of Gouda cheese is that it is a relatively sweet cheese.
This is accomplished by removing some of the milk sugars early in the process to keep
excess acid from being produced by the bacteria culture. Shortly after the milk has
formed a curd and been cut, about 1/3 of the whey is removed and replaced with hot
water to heat the curd.

3. 2
Picture showing the processing room
OBJECTIVES
Gouda cheese processing helps to understand more on how milk is processed throughout
different technologies. It includes pasteurization, coagulation, renneting,…
SCOPE OF THE STUDY
Gouda cheese processing require knowledge of dairy science & technology and
laboratory. It is carried in Food processing Lab.
REQUIREMENTS
To perform this practical, we used a chemicals, ingredients as well as equipments as
listed below.
 10 Litres Full Cream Milk
 2 ml Calcium Chloride dissolved in ¼ cup cool water (only added when using
homogenised milk)
 ½ teaspoon MM100 Mesophilic Culture

4. 3
 3 to 5 drops of Annatto(optional for a deeper, yellow cheese colour)
 2 ml Rennet dissolved in ¼ cup of cooled boiled water
 1000g of Salt for brine
 Water for brine
 Cheese Cloth
 Waxing Brush
 Cheese Press
GENERAL COST-DEMANDING INGREDIENTS REQUIRED
 1 .Molds: 1kg-3000rwf and 0.5kg - 2000rwf
 2. Rennet- 75000rwf/500g
 3. Culture: 12980rwf
 4. Milk: 10l: 5000rwf-500rwf/l
 5. Color: 15340rwf/l
 6. Cacl2
METHODOLOGY
Firstly, we Cleaned and sterilized everything that will be used during the cheese
making process.
Secondary, we Prepared the Starter. The day before cheese making, prepare a
“MM100 Mesophilic Culture” starter as described in “Cheese Making Basics”.
In this practical, we used the following scheme;

5. 4
Reduce 3Lts whey
Working scheme procedure
PROCESSING
1. Dilute the Annatto in 10mls of cooled, boiled water, add it to the ripened milk and
Gently stir it through the milk until the colour is consistent.
2. Renneting. Gently stir in the diluted Rennet with an up and down motion for at least
1 minute. Cover and allow to set for 60 minutes or until you get a “clean break”.
3. Testing for a Clean Break. Test for a “clean break” by sliding your knife into the
curd at an angle and lifting some on the side of the blade. If the curd breaks cleanly
around the knife and whey runs into the crack that is made, you have a “clean break”.
4. Cutting the Curd. Cut the curds (according to the method described in the “Cheese
Making Basics” information sheet) into 13mm cubes. Allow to stand for 10 minutes
to set.
10lts whole
milk
filter Pasteurize
at 630
C
30’
30
380
C
0.25g
starter
10min.
36 0
C
Red color
Cacl2
At 35 0
C
Rennet
Mix &
cover for
30Min.
Cut gel
1Cm cubic
with Knife
Mix curd &
why for 12
min.
Wait for
5Min..for
settling
Up to 450
C
Mix itfor
15min. for
ripening
With 850
C
water
Sieving for
getting curd
& Mold
Until covering curdwith whey
Press
for it
for
1hrs
Soak in brine for 12hrsBrine off and drying for 21days with up and down at cool and
dark place, wax the cheese for eating, 3-4months aging.
When Mold appears, wash them.

6. 5
5. Drain the Whey. Drain off 4l of the whey. Stirring continuously, add just enough
85°C water to raise the temperature of the curds to 34°C. Let the curd settle again for
10 minutes.
6. Drain of the whey to the level of the curds and while continuously stirring, add just
enough 85°C water to raise the temperature to 38°C. Maintain this temperature for 15
minutes, stirring often.
7. Allow the curds to set for 15 minutes then pour off the remaining whey.
8. Line the cheese basket with the cheese cloth.
9. Fill the Cheese Basket. Quickly place the warm curds into the lined cheese basket,
breaking them as little as possible. Press at 9kg for 10 mins or using hands.
10. Redress the Cheese. Remove the cheese from the basket, carefully peel away the
cheese cloth, turn the cheese over, re-dress it and press with 18kg for 5 minutes.
11. Press the Cheese. Repeat the process, pressing with 22kg for using a manually-set
apparatus for 1 hours.
12. Brine the Cheese. Make a brine solution using 300g of Salt to 800ml of water.
Remove the cheese from the basket, peel away the cheese cloth and soak in the brine
for 12 hours in the fridge.
13. Air Dry the Cheese. Remove the cheese from the brine and pat dry. Air-dry the
cheese for 3 weeks at 10°C.
We stored our Gouda cheese in a paperboard-covered wooden storage box for aging.
TIMING
We started the practical at 8:30’.
The table below shows the recorded time by the professional manufacturer.
Time Line for the Gouda process
Step Time Elapsed Time
Add culture 0 min.
Ripening the milk 30 min. 30 min.
Renetting 40 min. 70 min.
Cutting Curds 5 min. 75 min.
Cooking Curds 15 min. 1h 30m
Stirring 30 min. 2h
Pressing Under Whey 15 min. 2h 15m
Pressing 8-10 hr. 2h 30m
Remove from press and dry overnight 10-12 hr.

7. 6
brine 24h
We closed the session at 15:00’ after Deeping the cheese in a brine solution.
The elapsed time is about 7h 30’. This is to mean that we used 2h30 minutes below the
time recorded by many manufacturers. To save this time, we separated milk on both
heating and cooling to speed the process. We used also a manually-set pressing
apparatus.
Figure showing the manually-set pressing apparatus

8. 7
RESULTS AND CONCLUSION
After 24h in the brine solution, we removed our cheese in the solution and kept it in a
paper board box for aging. Accordingly, we may conclude that our cheese will be of
good quality after aging.
AKNOWLEDGEMENTS
I would like to extend my deepest appreciations to our supervisor Choi Nam Hee, Ph.D.
I thank also the lab technicians for providing us the required Lab equipments. I dedicate
my work to the University of Rwanda for providing us the opportunity to perform
practicals that help us to increase knowledge.
REFERENCES
 https://en.wikipedia.org/wiki/Gouda_cheese
 http://biotechlearn.org.nz/focus_stories/cheesemaking/manufacturing_gouda_cheese
 http://dairyextension.foodscience.cornell.edu/sites/dairyextension.foodscience.cornell.edu/files/shared/Cornell
%20Dairy%20Extension-Gouda%20from%20Pasteurized%20Milk%20SOP.pdf
 http://www.cheesemaking.com/Gouda.html
 http://www.cheesemaking.com/Gouda.html
 http://www.countrybrewer.com.au/pages/how-to-make-gouda-cheese.html
 http://www.journalofdairyscience.org/article/S0022-0302(91)78461-0/references
 Bausch, J.J., Douglas, F.W. Jr., Procino, L.G., Holsinger, V.H., Farrell, H.M. Quantification of caseins and whey proteins of
processed milks and whey protein concentrates, application of gel electrophoresis and comparison with Harland-Ashworth
procedure. J. Daily Sci. 1985;68:23.
 Abstract
 | Full Text PDF
 Cochran, W.G., Cox, G.M. Experimental designs. 2nd ed. John Wiley & Sons, New York, NY; 1957.
 Dalgleish, D.G. Effect of milk concentration on the nature of curd formed during renneting—a theoretical discussion. J.
Dairy Res. 1981;48:65.
 Crossref
 | Scopus (21)
 Green, M.L. Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk
concentrated by ultrafiltration. J. Dairy Res. 1985;52:555.
 Crossref
 Green, M.L., Glover, F.A., Scurlock, E.M.W., Marshall, R.J., Hatfield, D.S. Effect of use of milk concentrated by ultrafiltration
on the manufacture and ripening of Cheddar cheese. J. Dairy Res.1981;48:333.
 Crossref

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Contents
OVERVIEW...............................................................................................................................................................................1
INTRODUCTION.......................................................................................................................................................................1
Picture showing the processing room.............................................................................................................................2
OBJECTIVES .............................................................................................................................................................................2
SCOPE OF THE STUDY..............................................................................................................................................................2
REQUIREMENTS ......................................................................................................................................................................2
GENERAL COST-DEMANDING INGREDIENTS REQUIRED.....................................................................................................3
METHODOLOGY ......................................................................................................................................................................3
Working scheme procedure............................................................................................................................................4
PROCESSING............................................................................................................................................................................4
TIMING....................................................................................................................................................................................5
Figure showing the manually-set pressing apparatus ....................................................................................................6
RESULTS AND CONCLUSION....................................................................................................................................................7
AKNOWLEDGEMENTS.............................................................................................................................................................7
REFERENCES .......................................................................................................................................................................7