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Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Cheese is a food produced by separating milk solids from whey by curdling or coagulation. This curdling is brought about by introducing selected bacteria or an enzyme called rennet into the milk (see sidebar). The resulting curds are drained, processed, and cured or aged in a variety of ways. The liquid that drains from the curds is called whey.

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