'Food fermentations - Part I - Cheese Fermentation'

18:37 Apr 8 1 1

'Cheese Fermentation.  It is often said that cheese making is both a science and art.  Cheese is a fermented milk product obtained by coagulation of milk protein by using lactic acid starter culture and Rennet and ripened through microbial action.  The essential steps in cheese fermentation are discussed.' 

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