Cheese making involves pasteurizing milk, adding bacterial cultures to form curds, cutting and pressing the curds, and ripening to develop flavor and texture.
A fabricação de queijo envolve a pasteurização do leite, adição de culturas bacterianas para formar coalhos, corte e prensagem dos coalhos, e maturação para desenvolver sabor e textura.
| 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 |
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