About this document

Cheese Making: Microbiology Lab Guide by Matthew Dominic Minguez is a document available to read on EtoBox.

This document describes the process of cheese making through microbial fermentation. It discusses how milk undergoes natural souring through lactic acid bacteria which causes the milk to curdle. Different bacteria are used to produce various dairy products like yogurt, butter, and cheeses. The document then focuses on cheese production, describing the three steps of curd formation, curd treatment, and curd ripening which involve using specific bacteria and processes to produce different styles of cheeses.

Author

Matthew Dominic Minguez

Language

EN