Summary of control de calidad de quesos madurados

00:00:00 - 00:30:00

This video discusses the importance of quality control in the production of matured cheeses. It covers the different types of cheeses, the stages of aging, and how to inspect and test the cheese. It also covers how to store the cheese for a period of time, and how to make a mold for a cheese.

• 00:00:00 The video discusses quality control of matured cheeses, and highlights how peruvian producers are doing well in comparison to other countries despite lower consumption rates. The engineer, Roberto, invites the audience to join him in a discussion about cheeses, as this is an interesting topic. There are two types of cheese: matured and fresh. Mature cheeses are made from milk that has been clostridium-inactivated and then coagulated with rennet. After being separated into curds and whey, the cheese is ripe when it has a smooth, creamy texture and a strong flavor. There are many different types of cheese, but the most common are those made with bacteria (such as Simon), which are classified according to their mode of production (conventional, semi-conventional, or experimental). After discussing quality control, the engineer, Herbert, talks about the importance of complying with food safety regulations. He then goes on to mention the various stages of cheese production, from milk to cheese. He finishes the presentation by talking about the variety of cheeses available in Peru and their expiration dates.
• 00:05:00 This video discusses the quality of mature cheeses, and discusses some of the differences between "industrialized" and "traditional" cheeses. It notes that although well-known, these cheeses are not actually representative of the types of cheese most commonly eaten in Peru. It goes on to say that some moderate-quality cheeses must meet certain quality standards, such as being made in sanitary conditions and containing a certain amount of milkfat. Finally, it mentions that cheese aesthetics can also be affected by factors such as milk strain and milk fat content, and that these factors must be considered when purchasing or tasting cheese.
• 00:10:00 This video provides a brief overview of the quality control process for matured cheeses, which starts with receiving the correct milk sample in the correct amount. The main focus of the video is on the quality of the milk itself, as the main ingredient. The importance of proper farming and food processing is also discussed. Finally, pasteurization is covered, along with the addition of a new fermentation stage for specific types of cheeses.
• 00:15:00 This video discusses the importance of quality cheese production, and explains how different cheese production techniques, such as moulding and fermenting, can affect the final product. It also discusses the importance of proper cheese cutting and drainage, and the need to take into account the cheese's quality, flavor, and texture when making it.
• 00:20:00 This is a video on quality control of matured cheeses. It covers how the cheese is made, the different types of cheeses, the stages of aging, and how to inspect and test the cheese. It also covers how to store the cheese for a period of time, and how to make a mold for a cheese.
• 00:25:00 The quality of matured cheeses depends on the temperature range between 8 and 14 degrees Celsius, and the cheese must be stored in a humidity range of 70-95%. Another important factor is air circulation; the cheese camera must be circulating air. That speed cannot be greater than one meter per second. Air exchange is important for the prevention of cheese spoilage and for the growth of microorganisms. Remember, the curve of bacteria growth is not a linear function, and the cheese will acquire characteristics that are not those desired. There is also the problem of product variability. Good storage practices include turning cheeses regularly and cleaning the shelves and walls of the storage area. If the cheese meets the specifications, it is then moved to the next stage of storage. The cheese is then moved to the cooler (between 58 and 38 degrees Celsius), where the milk is slowed down and killed off. The cheese is then placed in a mold and left to dry. This is the process of ripening. The next stage is packaging. The cheese is then wrapped in paper or plastic and placed in a box. The date and production number are then stamped on the box. The cheese is then packed into boxes and shipped. Remember to keep an eye on the
• 00:30:00 This video discusses the importance of controlling quality in matured cheeses. External factors, such as cold temperatures or wind, can quickly dry out the exterior of the cheese, causing it to crack or tear. Rapid drying can also cause the cheese to rip or crumble apart. In order to prevent these defects, cheesemakers must carefully monitor the moisture levels and pH of the milk used to produce the cheese. Additionally, proper hygiene practices, such as sanitation and avoidance of mold growth, are essential for producing quality cheeses. Defective color, flavor, texture, and microorganisms can also be a result of poor cheese production practices. The speaker goes on to explain that these defects can be due to a number of factors, such as the cheese being made with improperly selected milk, or due to the cheese being aged too long. The video concludes by discussing the various defects that can be seen in aged cheeses and provides tips for preventing them.