About this document
Cheese Making Process and Enzymes by Rafi Yd is a document available to read on EtoBox.
The document summarizes the key steps in the cheese making process: 1) Pasteurization of raw milk to kill unwanted bacteria 2) Addition of starter cultures to convert lactose to lactic acid and curdle the milk 3) Addition of rennet enzymes to further coagulate the curds from whey 4) Separation of curds from whey and shaping of cheese curds before ripening
- Author
- Rafi Yd
- Language
- EN