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Production Cost Analysis and Marketing of Fermented Food: Cheese

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Food Microbiology Based Entrepreneurship

Abstract

Cheese has been produced from both raw and pasteurised milk for almost 7000 years in our world’s history. It is currently being introduced as a vital part of specific diet regimens like the ketogenic diet, as it is classified as a leading supplier of proteins and good fats. Curdling, coagulation with proteins like casein and whey, fermentation, ripening, and other processes are all required in the manufacture of cheese. Different types of cheeses, such as Mozzarella, Gouda, Feta, Blue cheese, Cheddar cheese, and others, are created as a result of these processes. Cheese markets are most commonly found in hypermarkets and supermarkets, where cheese is a popular sales item. There is enough demand for cheese all across the world to support new businesses.

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Authors and Affiliations

  1. Askoscen Probionics (R&D), Trichy, Tamil Nadu, India

    R. Reshma Devi, S. Vijayalakshmi, T. M. Karnan, L. Leelavathi & G. Preethi

  2. Food Science and Biotechnology, School of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea

    S. Vijayalakshmi

  3. Grassland and Forage Division, National Institute of Animal Science, Seoul, South Korea

    T. M. Karnan

  4. Department of Life Sciences, Sri Sathya Sai University for Human Excellence, Kalaburagi, Karnataka, India

    A. Sankaranarayanan

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  1. R. Reshma Devi
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  2. S. Vijayalakshmi
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  4. L. Leelavathi
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Editors and Affiliations

  1. C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat, Gujarat, India

    Natarajan Amaresan

  2. Department of Microbiology, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India

    Dhanasekaran Dharumadurai

  3. Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa

    Olubukola Oluranti Babalola

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Devi, R.R., Vijayalakshmi, S., Karnan, T.M., Leelavathi, L., Preethi, G., Sankaranarayanan, A. (2023). Production Cost Analysis and Marketing of Fermented Food: Cheese. In: Amaresan, N., Dharumadurai, D., Babalola, O.O. (eds) Food Microbiology Based Entrepreneurship. Springer, Singapore. https://doi.org/10.1007/978-981-19-5041-4_11

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