Making Cheese

• Lactic acid bacteria are added to pasteurised milk and fermentation occurs.
• The lactic acids lowers the pH of the milk and causes the protein in the milk, caseinogen, to coagulate (clump) to form casein. The enzyme rennin is added to increase clumping
• The solid lumps are called curd, and the liquid part is called whey. The solid curd is separated from the liquid whey, poured into a mould, compressed and allowed to age
• Different types of cheeses are produced. Their texture and flavours depend on the type of milk, if it is pasteurised, the fat content, the processing and ageing