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Biochemical Engineering Presentation

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Muhammad Abrar RP20-CE25
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17 views18 pages

Biochemical Engineering Presentation

Uploaded by

Muhammad Abrar RP20-CE25
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Topic: Commercial Production of

Biochemical Engineering Product

Name: Muhammad Abrar


Roll No: RP20-CE24
Session: 2020-2024
What is Bio-chemical Engineering?
Multidisciplinary field that combines principles of
• Biology
• Chemistry
• Engineering

Unit processes that involve


• Biological organisms (such as fermentation)
• Organic molecules (often enzymes)
Biochemical Engineering Product

Cheese is a good example of a Biochemical Engineering Product.


What is Cheese?

Cheese is a milk product that forms by the coagulation of milk


protein (Casein).
Cheesemaking refers to the production of cheese by using bacterial
culture, enzymes and stabilizers to condense the milk proteins and
fat and to preserve the cheese.
Cheese production or Casei-culture makes the use of raw
materials, bacterial culture, and rennet to process the end product.
The Science of Cheese
Cheese manufacturing process
Cheese manufacturing completes in following steps:

1. Sterilization 7. Cooking the coagulum


2. Standardization of milk 8. Draining whey
3. Pasteurization of milk 9. Brining
4. Inoculation of starter culture 10. Pressing of curd
5. Addition of rennet 11. Ripening
6. Cutting of curd 12. Packaging
Cheese manufacturing process
1. Sterilization:

 Cheese making requires a sterile environment to avoid any


microbial contamination.

 A temperature of 115oC maintained for a period of ten or fifteen


minutes insure thorough sterilization.
Cheese manufacturing process
2. Standardization of milk:

 The milk should be free of any off flavors, microbial contamination,


antibiotics and chemical contaminants.

 Subject milk to the centrifugation to clarify the small exogenous


particles or somatic cells during the standardization process.
Cheese manufacturing process
3. Pasteurization of milk:

 It reduces the spoilage of organisms and improves the environment


for the growth of starter cultures.

 After pasteurization or heating, cool the milk to the temperature


necessary for the growth of the starter culture.
Cheese manufacturing process
4. Inoculation of starter culture:

 Add the starter culture into the milk and subject it to heat (90
degrees Fahrenheit) for 30 minutes to ripen.

 Different cheese requires different starter culture to produce


cheddar cheese. One can use the strains
of Streptococcus bacteria (S. lactis or S. cremoris).
Cheese manufacturing process
5. Addition of rennet:

 Rennet aids in milk curdling or coagulation, as it functions as


a coagulant.

 Fungi-based coagulants are widely used in the United States,


including fungal strains like Mucor pusillus, Endothia parasitica etc.
Cheese manufacturing process
6. Cutting of curd:

 This step allows the coagulum to ferment till it reaches a pH (6.4).


Then, fraction the coagulum (curd) into small cubes with a cheese
cutter.

 This step allows easy separation of whey out of the curd.


Cheese manufacturing process
7. Cooking the coagulum:

 The fractions of coagulum are heated up to 38 degrees Celsius for


the desired time. The time and temperature of cooking cheese usually
differ in different processes of cheesemaking.

 This step is necessary for the following:


• For the control of acid production by the starter culture.
• To suppress the growth of spoilage microorganisms.
• To influence the curd texture.
• It also controls the amount of moisture content.
Cheese manufacturing process
8. Draining whey:

 After cooking the whey-curd mixture, the curd is knitted to produce


a compact mass of cheese.

9. Brining:

 It is a process where salt acts as a stabilizer, which increases the


shelf life of the cheese.
Cheese manufacturing process
10. Pressing of curd:

 Keep the curd fractions in the cheese hoops. Then, apply hydraulic
pressure to the coagulum.

11. Ripening:

 Store the cheese in a cool and dry place, under controlled temperature
and humidity up to the desired age.

12. Packaging:
References

• https://web.archive.org/web/20190212025428/https://
www.brown.edu/academics/engineering/undergraduate-study/
concentrations/chemical-and-biochemical-engineering

• https://biologyreader.com/cheese-production.html

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