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15 cards from this deck
Curds (solid) and whey (liquid)
10 litres
Heating food/drink to kill bacteria & extend shelf life
Pasteurisation
Turns lactose into lactic acid
Around 30°C
Makes it coagulate (thicken), forming curds & whey
About 40 minutes
Cottage cheese
Allows flavours to develop
A year or longer
An enzyme that makes milk coagulate
The solid part that becomes cheese
The liquid part that is drained off
Pat's Special Recipe Creates Marvellous Parmesan
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