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  • Fermented Milk Products

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    KANHAIYA BHANUSHALI
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    This document provides information about the cheese making process in 3 sentences: The cheese making process involves adding starter cultures like Lactococcus lactis and Lactobacillus bulgaricus to milk, which convert the milk sugars to lactic acid and coagulate the proteins to separate curds from whey. The curds are then salted, pressed, aged, and sometimes ripened or flavored to produce specific cheese varieties. Samples of the cheese are tested to ensure the starter cultures have grown sufficiently to properly acidify and coagulate the milk.

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    Fermented milk products

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    This document provides information about the cheese making process in 3 sentences: The cheese making process involves adding starter cultures like Lactococcus lactis and Lactobacillus bulgaricus to milk, which convert the milk sugars to lactic acid and coagulate the proteins to separate curds from whey. The curds are then salted, pressed, aged, and sometimes ripened or flavored to produce specific cheese varieties. Samples of the cheese are tested to ensure the starter cultures have grown sufficiently to properly acidify and coagulate the milk.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    24 views5 pages

    Fermented Milk Products

    Uploaded by

    KANHAIYA BHANUSHALI
    This document provides information about the cheese making process in 3 sentences: The cheese making process involves adding starter cultures like Lactococcus lactis and Lactobacillus bulgaricus to milk, which convert the milk sugars to lactic acid and coagulate the proteins to separate curds from whey. The curds are then salted, pressed, aged, and sometimes ripened or flavored to produce specific cheese varieties. Samples of the cheese are tested to ensure the starter cultures have grown sufficiently to properly acidify and coagulate the milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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