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.
I believe they have to do with the cheese making process. They are an ingredient in cheese.
The process of making mozzarella cheese is similar to the process of making other cheeses. There is a pasteurization process as well as mixing, storing, packaging, and finally shipping to your local grocery store.
One may find books on cheese making at Amazon. They have an exhaustive supply of books on the process of making cheese from beginner to expert levels.
Rennet is obtained from the stomach lining of young calves or through microbial sources. Its role in cheese-making is to coagulate milk proteins, separating them into curds and whey. This process is essential for forming the solid structure of cheese.
Cheese salt is a type of salt specifically designed for cheese-making. It differs from regular salt in that it is non-iodized and has a larger grain size, which helps it dissolve more slowly and evenly in the cheese curds. This slow dissolution is important for controlling the moisture content and texture of the cheese during the aging process.
Milk curds are formed during cheese making when enzymes or acid are added to milk, causing the proteins in the milk to coagulate and separate from the liquid whey. This process creates solid curds that can be further processed into cheese.
visit http://web.sakra.ch/swisscheese.HTML This site gives the step by step process to making Swiss cheese
The outside of brie cheese is made of a white, edible rind that forms naturally during the cheese-making process.
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.
If cheddar cheese is yellow, it has added color.
Lemon juice
Cheese is made from old milk and the decomposers in the milk eat the bad bacteria that carry diseases so the decomposers can mold and make cheese. :D