Olson, Norman F. Department of Food Science, University of Wisconsin, Madison, Wisconsin.
Kosikowski, Frank V. Department of Food Science, Cornell University, Ithaca, New York.
Last reviewed:May 2019
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- Cheese microbiology
- Starter cultures
- Flora of cheese
- Cheese manufacturing
- Major classes of cheeses
- Fresh cheeses
- Ripened cheese
- Processed cheese
- Related Primary Literature
- Additional Reading
A dairy product made by selectively concentrating major milk components. Cheese is generally rich in flavor and contains high-quality nutrients. There are many varieties of cheese, all produced in the following general manner: Raw or pasteurized milk is clotted by acid, rennet, or both. The clotted portion (curd) is cut and shaped into the special form of the cheese with or without pressing. Salt is added, or the cheese is brined (Fig. 1) after pressing. See also: Milk; Nutrition; Rennin
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