6. Application: cheese brines
please refer to the bibliography .
6.1 Context
Cheese-making depends on the milk's ability to coagulate. Milk coagulation in cheese-making is caused by :
the action of lactic acid resulting from the fermentation of lactose under the action of lactic bacteria; this curd is said to be of the lactic type;
the enzymatic action of rennet; this curd is said to be of the rennet type.
Between these two types, there are all...
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