all over the world in a wide range of flavors, textures, and forms.
Cheese consists of proteins and fat from milk and the milk could be of cow’s , buffalo’s , goat’s, or sheep’s. Cheese is produced by
coagulation of the milk protein known as’ casein’ .The milk is
acidified and an enzyme rennet helps in the coagulation process.
So that the solids can be separated, pressed to get cheese.
In the making of cheese, the milk is curdled by adding acids
like vinegar or lemon juice.
Salt is added in cheese making to give it a salty flavor, hence it
preserves the cheese from spoiling by drawing out the moisture
from the curd to make it a firm cheese.
Some cheeses are salted from the outside with dry salt or brine
washes. But most cheeses have the salt mixed directly into the curds. When the curd is stretched and kneaded in hot water to get a fibrous body, then the end result will be Mozzarella and Provolone cheese.
When the curd is cut repeatedly and piled to push all the moisture away, then the cheeses obtained is Cheddar and English cheese.
Lastly when the curd is washed in warm water to lower its acidity and to get a milder-tasting cheese, like the Edam, Gouda and Colby.
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