Cheese Production

Cheese is made the same way — by curdling milk — except the milk is curdled on purpose. Most cheese is made in factories. After milk is poured into big vats, a “starter culture” of bacteria is added to convert the lactose into lactic acid. Then an enzyme called rennet is added to curdle the milk.

Cheese is a solid product obtained by coagulating milk. The Cheese segment includes all types of cheese such as hard, soft and semi-hard cheese, blue cheese, cottage cheese, and cream cheese.

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