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Basically, milk is composed of curds and whey. Adding rennet to milk will separate the milk into liquid (whey) which is waste, and a solid (curds) which goes on to be processed to produce cheese.
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Is there chalk in cheese?
No. Cheese is made from milk and a curdling agent, such as rennet.
What sour low-fat cheese was once made by curdling the milk left over after making butter?
cottage cheese
Is Cheese a compound element mixture?
Cheese is a compound. During the process of making cheese the bacteria induces a chemical reaction that changes the chemical composition and turns it into a compound. Cheese is made by curdling and aging.
How the planets contribute to land formation?
Planets play no role in land formation of the earth
Does the ozone layer contribute to the formation of smog?
No. The ozone layer has no effect on the formation of smog.
What do the formation of rust in the formation of cottage cheese have in common?
Both involve chemical reactions
What do the formation of rust and the formation of cottage cheese have in common?
Both involve chemical reactions
What did Virginia women do to contribute to the patriots?
cheese
What characteristic of a supercell would contribute to tornado formation?
The rotation in a supercell is what leads to tornado formation.
How do you keep the cheese from curdling in cheese soup?
Cooking over very low heat while melting the cheese should help. Also, use a recipe that calls for you to start with a blond roux thickened with milk. Then melt the cheese in the white sauce you make with the roux and milk. That will also help to stabilize the melted cheese.
What quality of camel's milk prevents it from curdling making it more difficult to process into cheese?
Rennet that works for bovine cheese does not work as well for camels. Calcium phosphate and vegetable rennet need to be added to camel rennet. The EU does not allow camel cheese.
What is the basic process of making cheese?
The basic steps are to heat the milk, add a curdling agent, strain the curds from the whey and then put the curds in a press. Some cheese has seasoning added at this point or mold injected like blue cheese. Then the cheese is aged for varying times for each type.
