What is Cheese?

Cheese is a fermented dairy product of milk curdled by a coagulant or by lactic acid bacteria(LAB) along with the microbial conversion of the lactose in the milk into lactic acid.

The cheese produced at the end of the cheese-making process is rich in  proteins and fat from the milk obtained from mostly ruminant animals such as goat, cows, buffalo or sheep.

The earliest factual evidence of cheesemaking found in Switzerland, Croatia and Poland shows that the process of making cheese dates back to about eight thousand years ago.

Cheese is now produced in different range of forms, textures and flavours by coagulation of the milk protein casein by strain of bacteria LAB.

The nutrition and taste of cheese depend on the milk source and how the cheese is made.

Cheese can be broadly categorized into two groups; acid or rennet cheese, and natural or processed cheese.

What is acid  cheese?

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