The pasteurization process consists of heating of milk to a specific temperature for a specified period of time, not allowing the recontamination of that milk product during the heat treatment process.
Curdling is the breaking of colloids (or an emulsion) into large parts of different composition through the physicochemical process of flocculation, creaming and coalescence.
Cheese presses are devices used to compress cheese, give it its final shape, complete the draining of whey from inside the product and form the rind.
The primary process in making cottage cheese involves good dairy bacteria to convert lactose into lactic acid.
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