cows cows logo
Celebrating Things Bovine
Save Up To 50% On All Your Pet Needs
 
home   Home
Crazy for COWS Home Page
guest cows   Guest Cows
Your Cow Pictures
t-shirts   Cow T-Shirts and Sweatshirts
Announce your bovine appreciation! Or find a fun gift for a cow-lovin' friend...
stories   Cow Stories
The Rooster That Wouldn't Crow; The Energetic Cow; Molly's adventures; Cassie and Henrietta...
games   Cow Games
Our games and quizzes -- CowPie, Cow Concentration, and more.
tales   Cow Tails
Tails are back! Your moderated stories about cows.
gizmos   Cow - Themed Gizmos
Pictures of Cow-Themed stuff
contact   Contact Us
Send us a Moo
gallery   Cow Photo Gallery
Pictures of Moos (may take a moment to download)
facts   Cow Facts
How well do you know your cows? Check out these cow facts.
links   Cow Links
More bovines. Search our cow directory; suggest a site. (Will open in new window.)
breeds   Cow Breeds
A list of a bunch of cow types with links to more information.
glossary   Mooo!
Glossary of cow-related terms
slideshow   Cows at the Fair
Slideshow of some cool cows. (Requires Java.)

Copyright 1999-2015 by crazyforCOWS (SM)
Privacy



 
Cheese Part 2:

  • Cheese varies according to the control of several factors: the type of milk and how it is treated, the adjustment of the fat content, and heating or pasteurizing.
  • Cheese is also modified through the addition of enzymes or cultures of bacteria, molds, or yeasts.
  • How quickly the curd is formed depends upon the temperature, how much whey is removed and how fast it is removed, and how much rennin and acid is added.
  • Before ripening, cheese is called fresh or green; after ripening it is called cured, aged, or ripened.
  • Ripening happens because of of biological and chemical changes in the cheese.
  • The moisture content, acidity, texture, shape, size, and presence microorganisms all impact the curing of the cheese.
  • The biological and chemical changes modify the consistency as well as the flavor of the cheese.
  • The chemical changes include the breakdown of fats to fatty acids and of proteins to amino acids, and lactose (milk sugar) to lactic, acetic, and propionic acids, diacetyl, and carbon dioxide.
  • Cheese making has been an important part business in The Netherlands, France, Italy, and Switzerland for centuries.

Source: "http://www.britanica.com, Entry Cheese.