The following points highlight the three categories of cheese. The categories are: 1. Lactic Acid/Rennin Based Cheese 2. Fat Content Based Cheese 3. Physical State of Structure Based Cheese. Category # 1. Lactic Acid/Rennin Based Cheese: Cheese are divided into two large groups depending upon whether the curd is formed by the action of lactic […]
Classification of Cheese: 3 Categories | Microbiology
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Production of Cheese: 3 Steps | Microbiology
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The following points highlight the three main steps involved in the production of cheese. The steps are: 1. Coagulum Formation 2. Separation of Curd from Whey 3. Ripening of Cheese. Step # 1. Coagulum Formation: Milk coagulation occurs due to two distinct activities (Fig. 38.1, Table 38.1). (i) Inoculation with bacterial cultures, e.g., Streptococcus lactis […]
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