By Soyoung Scanlan
Cheese is the curd or substance formed by the coagulation of the milk of certain mammals by rennet or similar enzymes in the presence of lactic acid. Lactic acid is produced by added or adventitious micro organisms, from which, part of moisture has been removed by cutting, warming and/or pressing, which has been shaped into a mould and then ripened by holding for some time at suitable temperature and humidity.
Think of cheese making as the preservation of fresh milk, it’s easy to understand the principle of cheese making. when you want to preserve any seasonal fresh products. Traditionally we reduce water activity by drying, salting, and adding sugar, or, increase acid content by pickling. We use the same principle to make cheese.
Cheese is from the milk of certain mammals, which has almost 80% of water plus protein, sugar, fat and minerals. To concentrate those solid components (or to remove excess water), we need to curdle the milk first and to drain the liquid (whey). To drain the whey effectively, cheese makers use many different methods separately or combined like cutting and cooking the curd.