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Introduction to cheese making process
Making cheese is not difficult as long as hygienic procedures are followed and the appropriate equipment is used. All you need to do is look at what processes are involved and what equipment is needed.
To understand how cheese is formed you need to know that if milk is left it will ripen and eventually turn sour. This is because bacteria act on the milk sugar lactose, producing lactic acid. This, in turn, brings about a separation of the milk into solid curds and liquid whey. It is the curds that eventually form cheese.
The problem with producing cheese in this way is that an extended period of natural souring encourages the growth of unsuitable, possibly harmful bacteria. Therefore milk may have become too acidic for the particular cheese recipe.