Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. How To Start A Cheese Business in Kenya. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat’s milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century
In 2014, world production of cheese from whole cow milk was 18.7 million tonnes, with the United States accounting for 29% (5.4 million tonnes) of the world total followed by Germany, France and Italy as major producers (table).
Other 2014 world totals for processed cheese include:
- from skimmed cow milk, 2.4 million tonnes (leading country, Germany, 845,500 tonnes)
- from goat milk, 523,040 tonnes (leading country, South Sudan, 110,750 tonnes)
- from sheep milk, 680,302 tonnes (leading country, Greece, 125,000 tonnes)
- from buffalo milk, 282,127 tonnes (leading country, Egypt, 254,000 tonnes)
During 2015, Germany, France, Netherlands and Italy exported 10-14% of their produced cheese. The United States was a marginal exporter (5.3% of total cow milk production), as most of its output was for the domestic market.
France, Iceland, Finland, Denmark and Germany were the highest consumers of cheese in 2014, averaging 25 kg (55 lb) per person
How To Start A Cheese Business in Kenya
Acquire The Needed Training
Choose The Most Suitable Business Structure For Your Cheese Business.
Figure Out Your Market.
Decide Your Pricing.
Figure Out How To Raise Capital.
Secure a Kenya Bureau of Standards (KEBS) License.
Have A Business Plan
Secure A Food Hygiene Certificate.
Register The Name Of Your Cheese Business.
Secure A Food Handling Medical Certificate.
Know If There Is A Demand.
Create A Unique Logo.
Get An Employer Identification Number.
Secure Packaging For Your Cheese Products.
Employ More hands.
A Business License Or Permit.
Secure A Fire Clearance Certificate.
Make Sure Your Cheese Business Is Insured.
Be Trained In Sales.
Brand Yourself As Authority In The Cheese Sector.
Plan Out Your Marketing.
Take Photos Of Your Cheese Products.
Make Sure Your Cheese Business Has An Online Presence
Make Sure The Accounting For Your Cheese Business Is In Order
Figure Out Payment Arrangements That Work Best For Your Customers
Talk To Others Who Have Done This Before You. No man is an island
Buy An Already Established Cheese Business
Was this article helpful?