Definition

The word “cheese” is derived from the Old English “cese” which in turn was derived from the Latin “caseus” which means correct or perfect thing

Cheese may be defined “as the curd of milk separated from the whey and pressed into a solid mass”. Though satisfactory but too limited and vague from technical standpoint. Therefore, a relatively more complete definition is as follows:

Cheese is the curd or substance formed by the coagulation of milk of certain mammals by rennet or similar enzymes in the presence of lactic acid produced by added or adventitious microorganisms, from which part of moisture has been removed by cutting, warming and pressing, which has been shaped in mould and then ripened (also unripened) by holding for sometime at suitable temperatures and humidities (Davis, 1965).

According to the PFA Rules (1976), cheese (hard) means the product obtained by draining after the coagulation of milk with a harmless milk-coagulating agent, under the influence of harmless bacterial cultures. It shall not contain any ingredient not found in milk, except coagulating agent, sodium chloride, calcium chloride (anhydrous salt) not exceeding 0.02% by weight, annatto or carotene colour, and may contain emulsifiers and/or stabilizers, namely citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid (as liniar phosphate) not exceeding beyond 0.2% by weight; wax used for covering the outer surface should not contain any thing harmful to the health. In case wax is colored only permitted food colours may be used. Hard cheese shall contain not more than 43% moisture and not less than 42% of milk fat of the dry matter. Hard cheese may contain 0.1% of sorbic acid or its sodium, potassium or calcium salts or 0.1% of nisin.