Cheese is made from cow’s milk throughout the world. The steps in the process of cheese manufacture are as follows:
- Chemical and microbiological testing of milk is done.
- Three types of bacteria, viz. Lactobacillus lactis, Lactobacillus cremoris and Streptococcus thermophilus along with some colour is added to the milk.
- It imparts sourness to the milk and it is converted into yoghurt like substance.
- The water from this yoghurt, i.e. whey is not removed to make the yoghurt denser.
- Enzyme, rennet or protease is added to the mixture to make it more denser.
- Later cutting the solid yoghurt into pieces, washing, rubbing, salting, land mixing of essential microbes, pigments and flavours is done in suitable steps.
- The pressed cheese is then cut in to pieces and stored for ripening.
