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Transcript

Figure 28.8 Making cheddar cheese.
The milk has been coagulated by the
action of rennin (forming curd) and is
inoculated with ripening bacteria for
flavor and acidity. Here the workers are
cutting the curd into slabs.
The curd is chopped into small cubes to
facilitate efficient draining of whey.
The curd is milled to allow even more
drainage of whey and is compressed into
blocks for extended ripening. The longer the
ripening, the more acidic (sharper) the cheese.
Â© 2013 Pearson Education, Inc.

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