(Answered) All about acid cheese manufacturethe appropriateness of

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All about acid cheese manufacture

The appropriateness of using homogenised and unpasteurised milk to make hard cheese
The role of lactic bacteria in cheese manufacture and maturation during storage. Compare with direct acidification
The role of rennet in cheese manufacture, during storage and how it acts against milk proteins
The importance of pH at whey draining, how lactic acid bacteria pH differs to direct acid pH at whey draining and how this affects the final cheese texture

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