how cheese is made today.............勁勁勁急!!!!!唔該............

Today cheese is made through 2 ways:

(1) Acid coagulation
(2) Rennet coagulation

Acid coagulation involves adding acid (e.g. vinegar/ lemon juice/ bacterial action) to turn the lactose (milk sugar) to lactic acid. The higher the temperature during cheese making, the less acids are needed to coagulate milk to solid curds.

Rennet coagulation is the only involving enzyme. Diluted rennet is added and stirred into milk and the mixture is allowed to set undisturbed until solid is formed. Rennet Coagulation is important because it:

- speeds up the curding process
- forms a stronger & firmer curd.

Rennet can be extracted from 2 sources: animal derivatives & vegetable derivative.

a) Animal derivative:
The enzyme rennin is from the 4th stomach of calves, lambs etc.

b) Vegetable derivative:
The enzyme is from mold mucor miehei. (e.g. stinging nettle, dried flower of sunflowers, papain from papaya / bromelin form pineapple)


**The above is a summary from the following source/ website I have made. You can well skim the article for further information**