1 milk is pasteurised to kill any pathogens and cooled to 45 degrees
2 a culture of lactobacillus burglarious is added to warm milk this is done in the fermenter.
3 the bacteria break down the lactose sugar in the milk into lactic acid.
4 the lactic acid lowers the ph of the mixture
5 the milk protein ,casein , coagulates the mixture causing it to thicken and set.
1 a starter culture of bacteria is added to warm milk . An enzyme called rennin is also added to make the milk curdle faster
2 Curds are formed that are more solid than those of yogurt
3 The curds are separated from the remaining liquid parts of the milk this is known as whey.
4 Bacteria and moulds are added to the curds to slowly (ripen) mature the cheese.
1 Soy beans are soaked and the pressure cooked
2 The resulting mash is mixed with flour and a culture of the fungus aspergillus oryzae is added
3 The aspergillus oryzae secretes enzymes which break down the starch molecules to smaller sugar molecules
4 The mixture is heavily salted and lactobacillus bulgaricus and yeast is added, this stops the the aspergillus secreting hormones and stops it growing.
5 The mixture is left to ferment for several months (6 months) producing a red brown mixture
6 The mixture is filtered , pasteurised and bottled for consumtion.