Cheese is a food product that is made from MILK, the result of coagulating milk protein, using ENZYME ACTION, ACID ADDITION, or ACID/HEAT ADDITION. The liquid that separates off is called LIQUID WHEY.
Explanation:
Liquid milk is converted into a solid mass, which is called curd, gel it the coagulum. Through enzyme action, acid addition or acid/heat addition coagulation occurs. In the case of enzyme action it is also called Rennet coagulation. In this category of cheeses we can include cheddar, Gouda, fresh cheese and many others. The main actor in coagulation is the milk protein casein.
Cheese is a food product that is made from milk, the result of coagulating milk protein, using enzymes, chemical coagulants, or microorganisms. The liquid that separates off is called whey.
Explanation:
Cheese is a made by coagulating milk.
Milk can be coagulated by using microorganisms, such as <em>Rhizomucor miehei
. </em>Microorganisms produce enzymes which coagulate the milk protein.
Enzymes such as rennet (chymosin) and chemical coagulants such as alum
