Process, Varieties, Recipes, Equipments, Products, Market, Report, Company Profiles
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- 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
- 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.
- 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.
- 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
- 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
- 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
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