Knowra Cheese Cheese Cheese is a food made by coagulating milk proteins and separating the curds from liquid whey. It ranges from fresh, moist curds to aged, firm varieties shaped by microbes, processing, and time.
Casein : Casein is the main family of proteins in milk and the principal structural protein in cheese curds. Rennet and acid coagulate casein micelles, forming the curds that give cheese its structure.
Milk : Milk is a nutrient-rich liquid produced by mammals to nourish their young. It supplies the proteins, fat, water, and sugars from which cheese is made.
Cheddar cheese : Cheddar is a firm cow’s-milk cheese traditionally made by cutting, stacking, and turning slabs of acidifying curd. The distinctive cheddaring process demonstrates how curd handling shapes a cheese style.
Yogurt : Yogurt is a fermented milk food produced when bacterial cultures acidify milk. Unlike most cheeses, yogurt is generally eaten as an acidified gel rather than separated curds.
History of cheese : The history of cheese traces its development from early animal husbandry to diverse regional foods and industries. Cheese emerged as a way to preserve and transport milk’s nutrients.
Rennet : Rennet is a mixture of enzymes, especially chymosin, that coagulates milk by cleaving a casein protein. Its action is a common way to separate milk into curds and whey.
Curd : Curd is the solid mass formed when milk proteins coagulate, often separated from whey in cheesemaking. It is the portion retained and processed into cheese.
Mozzarella : Mozzarella is a mild, elastic cheese made by stretching acidified curd in hot water or whey. Its stretched curd shows how heat and working create a characteristic texture.
Butter : Butter is a dairy product made by churning cream to concentrate milk fat. Butter concentrates fat by churning cream, rather than forming a casein curd.
Neolithic Revolution : The Neolithic Revolution was the transition in some societies from foraging to farming and animal domestication. Domesticated animals made milk available for early cheesemaking.
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