Question

5. Which of these dairy products is usually prepared by the curdling of milk by adding rennet?
a. Cottage cheese
b. cheese
c. cream
d. butter ​

Answer 1

Answer:

b) cheese

Explanation:

Cheese is made the same way — by curdling milk — except the milk is curdled on purpose. Most cheese is made in factories. After milk is poured into big vats, a “starter culture” of bacteria is added to convert the lactose into lactic acid. Then an enzyme called rennet is added to curdle the milk.

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