milk

• milk is processed into cheese and also yoghurt
• 1. raw milk is pasteurised to kill off any pathogenic bacteria
  2. bacteria sour and thicken the milk, and rennet from calf stomach is added, a vegetarian version can be used
  3. rennet causes the milk to coagulate into solid cheese curd. the liquid remaining is called whey
  4. the whey is removed by either draining, cutting or stacking curds on top of each other
  5. the curds are pressed to form blocks of cheese and placed in temperature controlled storage to mature and develop taste and texture
  6. bacteria or moulds may be added to change the flavour of the cheese