Cheesemaking

Addition of Starter Culture

A special culture of bacteria is added to warm milk to start and later help control the acidifying process. This, put simply, changes the lactose (milk sugar) into lactic acid. The original cultures occurred naturally, but they are now obtained from specialist companies. There is a wide range of cultures suited to the various types of cheese. It is, for example, normal to include a blue mould culture with the bacteria for a blue cheese.

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