Production of Cheese

Cheese is made by adding bacteria and enzymes to milk, which causes it to form curds (solid) and whey (liquid). Here's a simple guide to how cheese is produced:

1. Pasteurisation: Raw milk is heated to kill harmful bacteria, making it safe and ready for the next steps.
2. Starter Culture Added: Special bacteria are added, turning lactose (milk sugar) into lactic acid. This adds flavour to the cheese and helps preserve it.

1. Rennet Added: The milk is warmed to around 30°C, and an enzyme called rennet is added. Rennet makes the milk coagulate (thicken), separating it into curds and whey. This process takes about 40 minutes.
2. Cut and Drained: Salt is added, and the curds are cut up and drained to remove more whey. If the process stops here, the result is cottage cheese.
3. Moulded: The curds are put into moulds, where even more whey is drained off. The cheese is then removed from the moulds and left to mature (age), allowing flavours to develop. Some cheeses mature for a year or longer.
4. Packaged: Finally, the cheese is cut into pieces, wrapped, and packaged for sale.

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