How is cheese made in factories?

Answer 1

The process is the same as is used anywhere cheese is made. It's just the magnitude that's different. The milk is heated and coagulant is added. The curds that form are strained from the whey and they are then pressed, sometimes seasoned and pressed into forms. Those forms are sometimes salted or injected with molds for veined cheese. These same steps are used by anyone making cheese, but in a factory it's a very large batch of milk and large equipment is used for each step.

Answer 2

cheese begins with one key ingredient -milk. There is about 10 pounds of milk in 1 pound of cheese. Next, they check to see if the milk is safe to consume. Starter cultures, or good bacteria, are added to start the cheesemaking process. They help determine the ultimate flavor and texture of the cheese. Next, a milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass. Then they cut it into smaller peices and seperate the liquids -- also known as "curd". Then they stir the curd until it forms one big mass. Then they press them into the size they want and put it into a freezer.

Answer 3

Cheese is produced by lowering the pH of milk by using lactic acid bacteria, precipitating casein by adding rennet, and separating the curd (casein and fat) from the whey proteins and water.

Answer 4

You use different types of cows milk, ferment and pasturise it in different ways as well. They also add different ingredients to make flavoured cheeses before they compress it.