Production of Cheese Curd

The first step in the process is to acidify the milk by adding lactic acid bacteria. In the same way yogurt is processed, lactic acid bacteria transform lactose into lactic acid, which thickens the milk and prepares it for curdling The second step is the addition of rennet. Rennet causes the casein proteins in the milk to come together and form curds. In this process the liquids in the milk separate from the solids. The solids clump together into curds and the remaining cloudy liquid is called “whey.”