Cheese is produced by coagulating milk. The milk is acidified with a bacterial culture and the addition of the enzyme rennet causes coagulation.

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Some cheeses also have molds. Hundreds of types of cheese are produced in different styles and textures. Throughout history cheese has been used because it typically has a longer shelf life than the milk from which it is made.

Printed From|jbtfoodtech/en/solutions/applications/dairy/cheese

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