(Chet Hayes) wrote in message . com...
"Bob (this one)" wrote in message ...
Chet Hayes wrote:

Steve Knight wrote in message
. ..

On 2 Sep 2004 06:14:00 -0700, (Chet Hayes)
wrote:

Cheese is made by fermenting milk. The bacteria eat the sugar
in the milk. The harder the cheese, the more complete the
process.

yogurt is fermented cheese is curdled. the way is separated from
the cheese and that is where the lactose is. yogurt is made from
cultures that eat the bacteria. if it is left to ferment longer
then it has less lactose.

Oh, really?

Yes. Really.

And how exactly does the curdling occur? By magic, or is it the
starter culture (bacteria) that is introduced into the pasteurized
milk?

Save the sneer for when you have a prayer of being right.

Curdling is done either by adding acid (vinegar, etc.) or enzymes
(rennet, etc.) to milk or cream. It separates into curds (solid) and
whey (liquid). Then it's processed - drained, cooked, pressed, salted,
inoculated (like adding Penicillium roquefortei or others to the curd
to make blue cheeses) - or whatever to become the sort of cheese being
made.

There are "cheeses" made by draining cultured milks, but that name is
a convenience because, technically, they aren't cheeses at all. Yogurt
"cheese" being the most obvious example.

Starter cultures are added to begin *very few* cheeses. Most are
purely mechanical curdling operations with no bacteria involved. In
fact, many are cooked to kill bacteria and to alter the protein structure.

Pastorio



Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from. I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process. If you disagree, perhaps
you should take it up with them.



Here's the link to the Wisconsin milk marketing board video that I
omitted in the previous post:

http://www.wisdairy.com/cheeseinfo/v...ese+is+made%27