History of Dairy product/Talk

	Revision 8 . . August 16, 2001 7:32 am by Lee Daniel Crocker
	Revision 7 . . August 16, 2001 7:23 am by Rmhermen

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Difference (from prior major revision) (no other diffs)

Changed: 17,18c17

--- There are three ways to curdle your milk to make cheese - with acid, with rennet (an enzyme from cow stomaches) or with bacteria -just like yogurt. Apparently connoiseurs prefer bacteria-produced cheese. Me, I eat it all. --rmhermen

Added: 19a19,20

There are three ways to curdle your milk to make cheese - with acid, with rennet (an enzyme from cow stomaches) or with bacteria -just like yogurt. Apparently connoiseurs prefer bacteria-produced cheese. Me, I eat it all. --rmhermen

Added: 20a22

(It's four hyphens for a break, by the way) We'll have to find some expert opinion here, then, because that's not my understanding. All cheese, as I understand it, is curdled with acid (rennet is an acid), separated from the whey, then possibly further cultured with bacteria or mold ("ripened"). Yogurt, Kefir, and Sour cream are never curdled or separated from the whey; the culture is added to raw milk and the whole consumed. Ripened cheeses like Brie, Bleu, etc. are cultured only after the curds are separated after having been curdled with acid. Cottage cheese is different from most cheeses only in that the whey is not removed. I may well be wrong, here, but I'd like to hear from an actual cheesemaker, or at least a good reference work. --LDC