| Front | cheese-making |
|---|---|
| Back | - milk pasterised (to kill most natural bacteria) and homogenised (to ensure fat droplets evenly distributed throughout milk) - bacterial cultures added and kept until milk seperates into solid curds and liquid whey - curds cut and cooked in whey and strained - curds put into drums where they are pressed, theyre left to dry, mature and ripen (to inhibit bacterial activity) - the bacteria feeds on lactose, chnging taste of milk, so milk goes off |
Learn with these flashcards. Click next, previous, or up to navigate to more flashcards for this subject.
Next card: Mixed forms yoghurt yoghurt-making milk powder added mixture
Previous card: Break starch beer brewing malting enzymes sugars barley
Up to card list: OCR A Biology