Cheese is a dairy product made from the coagulation of milk protein casein. It comes in a broad variety of flavors, textures, and forms. It is made out of milk-derived proteins and fat, typically from the milk of cows, buffalo, goats, or sheep. In order to get the casein to coagulate, the milk is often acidified during manufacture and then either rennet or bacterial enzymes with a comparable activity are added. The liquid whey is subsequently separated from the firm curds, which are finally pressed to create finished cheese. Some cheeses include flavorful molds throughout, on the rind, or in the outer layer.
There are numerous nations that create over a thousand different kinds of cheese. The origin of the milk (including the nutrition of the animal), the amount of butterfat, the amount of bacteria and mold, the processing, and the amount of time they have been matured all affect their styles, textures, and flavors. As flavoring agents, herbs, spices, or wood smoke can be employed.
A few cheeses require the addition of acids like vinegar or lemon juice to curdle the milk. Most cheeses are partially acidified by bacteria, which convert milk sugars into lactic acid. Rennet is then added to finish the curdling process.
Cheese is prized for its mobility, lengthy shelf life, and substantial amounts of calcium, phosphorus, protein, and fat. Compared to milk, cheese is more compact and has a longer shelf life, albeit the type of cheese will determine how long it will last.
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