Conclusion

After reading these few pages, it is clear that the transformation of milk into cheese has reached a very high level of technical sophistication. This has been made possible thanks to the imagination of several generations of cheese-makers, to the level of knowledge acquired in the field of milk science about milk components, their evolution and interactions during processing, and to the mechanization of manufacturing processes. The last half-century has seen a major shift from artisanal workshops to highly mechanized production lines capable of reproducing the same products day after day, with the aim of increasing cheese yields, productivity, respect for the raw material and constant improvement in quality.

The transformation of milk into cheese remains a dynamic field, and in recent years we have seen the introduction of new techniques such as membrane filtration...