How is a cheese it made?

Answer 1

Cheese may have been discovered accidentally by the practice of storing milk in containers made from the stomachs of animals. Rennet, an enzyme found in the stomach of ruminant animals, would cause the milk to coagulate, separating into curds and whey.

Answer 2

Large cheesemakers get their milk in tanker trucks, which have to be spotlessly clean and keep the milk at about 42 degrees Fahrenheit (5.6 degrees Celsius). Small dairies may use milk from their own herds. Once the milk is collected, it is put into a huge container and warmed. First, the milk must separate into curds (solid) and whey (liquid). To start this process, the lactose, or milk sugar, needs to become lactic acid. After warming the milk, cheesemakers add a starter culture that contains one or more types of bacteria, including Streptococcus thermophilus and Lactobacillus helveticus. These bacteria are also known as lactic acid bacteria (LAB) because they produce lactic acid as they metabolize.The specific mix of bacteria depends on the type of cheese being produced.

Once the acidity level in the milk rises, the casein (one of the proteins in milk; whey is the other) can curdle. This requires the addition of rennet, which is a group of enzymes extracted from the stomach lining of a young cow, sheep or goat. In the stomach, rennet allows the animal to digest its mother's milk. When added to milk, it makes the casein turn into curds.After settling for up to two hours, the curdled milk has the appearance and texture of custard or pudding. The temperature of the cheese at this point depends on the type of cheese being made. Generally, higher temperatures produce firmer cheeses. Next, the curd is cut using a tool called a harp, which releases the whey. The size of the curds will determine the type of cheese -- soft cheeses come from large curds, while harder ones come from very fine curd. The whey is drained and used as an additive in processed foods and in animal feed.

Answer 3

Cheese is essentially made by coagulation of the milk protein casein.

Answer 4

Milk is split into curds and whey by the addition of rennet and starter culture. The curds are then separated and matured to make the cheese.

Answer 5

cream gets stured intill it....oh wait.... that's butter

Answer 6

Johnny Depp is hot

Answer 7

milk