1. Cheese processing principles

1.1 Key stages in the transformation

Today, very few milks are used in their original form. Only certain cheeses have this characteristic. Industrial production requires milk to be collected, stored and adjusted into its various components. These various manipulations modify the milk's suitability for cheese-making. Probably the first modification is the reduction in fat content. Indeed, in milk left to rest, fat globules rise to the surface and this layer can be removed and used in the form...

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Cheese processing principles