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Cheese making | Description, History, Process, Steps, Curdling, Ripening, & Facts | Britannica

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SUBSCRIBESUBSCRIBESUBSCRIBEHomeHistory & SocietyScience & TechBiographiesAnimals & NatureGeography & TravelArts & CultureProConMoneyGames & QuizzesVideosOn This DayOne Good FactDictionaryNew ArticlesHistory & SocietyLifestyles & Social IssuesPhilosophy & ReligionPolitics, Law & GovernmentWorld HistoryScience & TechHealth & MedicineScienceTechnologyBiographiesBrowse BiographiesAnimals & NatureBirds, Reptiles & Other VertebratesEnvironmentFossils & Geologic TimeInsects & Other InvertebratesMammalsPlantsGeography & TravelGeography & TravelArts & CultureEntertainment & Pop CultureLiteratureSports & RecreationVisual ArtsImage GalleriesPodcastsSummariesTop QuestionsLists and StoriesBritannica KidsAsk the ChatbotGames & QuizzesHistory & SocietyScience & TechBiographiesAnimals & NatureGeography & TravelArts & CultureProConMoneyVideoscheese makingIntroductionHistoryFundamentals of cheese makingInoculation and curdlingCutting and shrinkingRipeningMaking pasteurized process cheeseReferences & Edit HistoryQuick Facts & Related TopicsImages & VideosEntertainment & Pop CultureFoodFacebookXhttps://www.britannica.com/topic/cheese-makingDavid K. Bandler Professor of Food Science, Cornell University, Ithaca, New York. Coauthor of Milk Flavor and Quality: from Cow to Consumer.Britannica Editors Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....Historycheese makingmilkcheesecultureslist of cheesesSee all videos for this articlecowslegendsheep’srenninSee all videos for this articleMiddle EastEnglandRoman EmpireMiddle AgesmerchantsEuropefoodNorth AmericaPilgrimsMayflowermoldmicrobiologychemistryduplicateSee all videos for this articleThe cheese-making processwaterfood preservationfermentationlactic-acid-producing bacteriapsychrophilespasteurizationheat treatmentinhibitantibioticspasteurizedSUBSCRIBE During pasteurization, the milk may be passed through a standardizing separator to adjust the fat-to-protein ratio of the milk. In some cases, the cheese yield is improved by concentrating protein in a process known as ultrafiltrationinoculatedmicroorganismsrennetrennet in cheese makinglactoselactic acidrenninpepsincottage cheesecream cheeseacidcaseincurdlingcurdwheyantibodiescarbohydratesculturepHenhancesSaltenhancinginhibitsCheese curdswireCamembert cheeseripenedBrieEmmentalercheddarresidualproteinslipidsproteolysisLimburgerBrieParmesanSee all videos for this articleEmmentalerGruyèrecarbon dioxideRoquefort cheeseblue-veined cheesesmoldPenicillium roquefortiP. glaucumsporesmyceliaPenicilliumcompoundsaminesamino acidscarbonylsfatty acidsGruyèrePort SalutLimburgerenvironmentCottagecreammozzarellaprocess cheesehomogeneousplasticcheesecurdlingrennetcurdripeningSee all related contentcheddarcold packDavid K. Bandler

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