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    Wiki: Acidfication

    Generally, cheesemaking starts with acidification. This is the lowering of the pH (increasing acid content) of the milk, making it more acidic. Classically, this process is performed by bacteria. Bacteria feed on the lactose in milk and produce lactic acid as a waste product. . . . → Read More: Wiki: Acidfication

    Wiki: Introduction To Cheese Making

    Two 4 pound Gouda's at 30 days age with oiled rinds, one cleaned of mold, second with blue surface mold due to improper aging humidity.

    This Wiki Article is an introduction to cheese making which is the process of changing milk (cow’s, goat’s, sheep’s) into cheese through a set of controlled additives (acid, starter . . . → Read More: Wiki: Introduction To Cheese Making

    Wiki: Curds, When To Cut

    Rennet coagulated cow's milk, testing for Clean Break.

    This Wiki Article discusses the different methods to determine when to break or cut the milk curd after it has been coagulated, a critical control point in making cheese. When . . . → Read More: Wiki: Curds, When To Cut