Cheese making

Cheese making is the process of producing cheese from milk. This process involves a number of steps, including acidification, coagulation, and aging.

History

The art of cheese making dates back to ancient times. The earliest evidence of cheese making can be traced back to 5500 BC in what is now Poland. The process was likely discovered by accident when milk was stored in containers made from the stomachs of animals, which contain the enzyme rennet that causes milk to coagulate.

Process

Acidification

The first step in cheese making is acidification. This is achieved by adding bacteria to the milk, which converts the lactose into lactic acid. This process changes the acidity level of the milk and begins the process of turning it into cheese.

Coagulation

After acidification, the milk is coagulated. This is typically done by adding rennet to the milk. Rennet contains the enzyme chymosin, which reacts with the proteins in the milk, causing it to coagulate and form curds.

Curd Processing

The curds are then cut, cooked, and drained to remove the whey. The size of the curd pieces, the cooking temperature, and the length of time the curds are cooked can all affect the texture and flavor of the final cheese.

Aging

The final step in cheese making is aging. During this process, the cheese is stored at controlled temperatures and humidity levels for a period of time. The aging process allows the flavors in the cheese to develop and intensify.

Types of Cheese

There are hundreds of different types of cheese, each with its own unique flavor, texture, and aging process. Some of the most popular types of cheese include Cheddar, Mozzarella, Parmesan, and Brie.

See Also

• Dairy farming
• Milk
• Rennet
• Cheese