Domain 5: Cheesemaking

Science of cheesemaking

A. Microbiology
B. Chemistry

Ingredients

A. Milk treatment
B. Primary ingredients
C. Optional ingredients

Cheesemaking process

A. Pre-ripening
B. Milk ripening
C. Coagulation
D. Cutting or breaking curd
E. Intermediate steps
F. Salting
G. Concentrating curd solids
H. Acidification
I. Forming a curd mass