Cheese

Step 1: Curdling

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Curdling is the separation of the liquids (whey) from the solids (curds) by addition of the fermenting agent. All cheeses undergo this initial step.

There are 2 ways to curdle cheese:

Lactic Curdling

Lactic curdling

Lactic ferments are added to form small grains of curd.


Simulated Curdling

Simulated curdling

An enzyme is added to form large solid mass of curd.


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