1. Pasteurise the milk (heat it up then cool it down)
2. Add lactobacillus (ferments the lactose)
3. Resulting in lactic acid (lowers the pH)
4. Add chymosin, from rennet (can be obtained the GM way)
5. This curdles the mixture and makes curds and whey
6. Drain off the whey and press the curds
7. Add salt (for flavour and preservative)
8. Form blocks then store and age
9. Ready to be packaged
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