Cheese: Importance and Introduction to Basic Technologies

Authors

  • Bal Kumari Sharma Khanal Ministry of Agriculture and Livestock Development, Kathmandu, Nepal
  • Monica Pradhan Dairy Development Corporation, Kathmandu, Nepal
  • Nidhi Bansal The University of Queensland, Australia

DOI:

https://doi.org/10.3126/jfstn.v11i0.29666

Keywords:

Cheese, ripening, bacteria, additives, Yak cheese, milk

Abstract

Cheese is a highly nutritious fermented milk product with diverse flavour and texture. When compared to whole milk (3-4% protein and fat), it contains 30-40% protein and fat along with other minerals and fat soluble vitamins. Fewer varieties of cheese are available in Nepal compared to the European and American regions. Due to increased awareness of the health benefits of cheese and expansion of cattle farming in Nepal, the demand and supply of cheese is in increasing trend. To overcome the milk holiday in the surplus season, cheese manufacturing could be an attractive venture. By meeting the quality standards set by national and international bodies, there may be huge opportunity for exporting the cheese. However, still many dairy manufacturers are not aware about cheese production technologies and their implications. Hence, this review is aimed at providing more general information on cheese, its ingredients and steps involved in cheese making.

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Author Biographies

Bal Kumari Sharma Khanal, Ministry of Agriculture and Livestock Development, Kathmandu, Nepal

and The University of Queensland, Brisbane, Australia.
Dr Bal Kumari Sharma Khanal is a Food Research Officer at the Ministry of Agriculture and Livestock Development (MoALD) for 2 years. Before she transferred to MoALD,  she was working at the Department of Food Technology and Quality Control (DFTQC) for 15 years. Dr Khanal completed her PhD degree in Food and Sciences and Technology in 2018 from The University of Queensland, Australia. She owned her master's degree from Asian Institute of Technology (AIT), Thailand and Bachelor's degree from the Central Campus of Technolgy, Tribhuwan University, Nepal. She has nearly one dozen publications in international journals and books. Also, she has about one dozen of publications in Nepalese local journals and bulletin. 

Monica Pradhan, Dairy Development Corporation, Kathmandu, Nepal

Monica has completed B. Tech. (Food Technolgy) from Central Campus of Technology, Tribhuwan University, Dharan, Nepal and Master's degree in Food Science and Technolgy from The University of Queensland Australia. She is working at Dairy Development Corporation (DDC) for 10 years and currently, she is working as a Lab Chief at DDC's quality control lab.  

Nidhi Bansal, The University of Queensland, Australia

Dr Nidhi Bansal is a senior lecturer in Food Science and Technology at the University of Queensland. Dr Nidhi Bansal completed her PhD degree in Food and Nutritional Sciences in December 2007 from university College Cork, Ireland. After finishing her PhD, she worked as a postdoctoral fellow at Dairy Products Technology Centre, California Polytechnic State University, USA until November 2009. She joined the University of Queensland as a postdoctoral fellow in May 2010 and was appointed as a lecturer at the University of Queensland in May 2011. Her research is focused largely on dairy science, examining both its fundamental and applied aspects. She teaches into courses such as principles of food preservation, food science, food product development and emerging food technologies and biotechnology and food commodity science. Her role also includes developing a linkage between the UQ and the Australian dairy industry. She has more than 3 dozen publications in high impact peer-reviewed journals and several book chapters related to dairy science and food science and technology. 

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Published

2019-12-31

How to Cite

Sharma Khanal, B. K., Pradhan, M., & Bansal, N. (2019). Cheese: Importance and Introduction to Basic Technologies. Journal of Food Science and Technology Nepal, 11, 14–24. https://doi.org/10.3126/jfstn.v11i0.29666

Issue

Vol. 11 (2019)

Section

Review Articles

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.