Cheese                                                                     General, Process, Varieties, Recipes, Equipments, Products, Market, Report, Company Profiles                                             Primary Information Services                                                       Home. Ordering Information. Contact

• Cheese, a highly nutritious and palatable food, is of significant value in the diet because it contains almost all of the protein and essential minerals, vitamins, and other nutrients of milk.
• Cheese is a food made from the milk of cows, goats, sheep and other mammals, by coagulating the milk.
• Cheese primarily consists of the solid elements of milk: the fat, the proteins and the vitamins and minerals.
• Cheese is the fresh or matured product obtained by the drainage after coagulation of milk, cream, skimmed or partly skimmed milk, butter milk or a combination thereof. 

Process

• Cheese is made by curdling the milk. The homogeneous fluid changs into a mixture of solid particles and a pale yellow liquid. These are seperated and the solid elements make up the curd. The residual fluid is called whey. The curd is pressed into moulds, after which the cheese goes into a brine bath for several days. Subsequently it is stored and thus gradually matures into the delicious product
• The curd is stretched and kneaded in hot water, developing a stringy, fibrous body. The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long period of time, taking the sharp edges off the cut curd pieces and influencing the final product's texture. The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.

Production

• Worldwide, cheese is a major agricultural product. Over 18 million metric tons of cheese were produced worldwide every year. This is more than the yearly production of coffee beans, tea leaves, cocoa beans and tobacco combined. The largest producer of cheese is the United States, accounting for 30 percent of world production, followed by Germany and France.
• Cheese produced in Europe, where climates are cooler than the Middle East, required less aggressive salting for preservation. In conditions of less salt and acidity, the cheese became a suitable environment for a variety of beneficial microbes and molds, which are what give aged cheeses their pronounced and interesting flavors. Cheese has become the most popular milk invention.

Market

• The market has been growing between 15% to 20% per annum. The major consumption of cheese can be seen in the urban areas. The 4 metros accounted for more than 50 % of consumption. Mumbai is the largest cheese consuming market accounting for 30%, followed by Delhi at 20%, Calcutta at 7% and Chennai at 6 %.
• The local branded cheese market is estimated to be 6,000 tonnes per annum, with an average retail price of Rs 200/kg. The demand for cheese is projected to grow from about Rs 4.50bn in 2003-04 to Rs 6bn in ’06-07 and to over Rs 11bn by ’14-15.

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