Wirte a note on cheese production in details
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Rennet All cheese manufacture depends upon formation of curd by the action of rennet or similar enzymes except in cottage cheeses. Coagulation of casein is the fundamental process in cheese making. Bovine and porcine rennet are also used, often in combination with calf rennet (50:50, 30:70, etc.).
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Cheese is a valuable food with high quantities of fat and protein along with calcium, phosphorus, vitamin A and some quantities of Vitamin B.
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