https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F30%2Fen 2026-09-17T21:21:45Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/30/en&diff=57957&oldid=prev 2023-06-18T02:42:33Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>=== Curdling ===<br /> [[File:Production of cheese 1.jpg|thumb|During industrial production of [[Emmental (cheese)|Emmental]] cheese, the as-yet-undrained curd is broken by rotating mixers.]]<br /> A required step in cheesemaking is separating the milk into solid [[curd]]s and liquid [[whey]]. Usually this is done by acidifying ([[souring]]) the milk and adding [[rennet]]. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases ([[paneer]], [[queso fresco]]). More commonly [[starter bacteria]] are employed instead which convert [[Lactose|milk sugars]] into [[lactic acid]]. The same bacteria (and the [[enzyme]]s they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the &#039;&#039;[[Lactococci|Lactococcus]]&#039;&#039;, &#039;&#039;[[Lactobacilli|Lactobacillus]]&#039;&#039;, or &#039;&#039;[[Streptococci|Streptococcus]]&#039;&#039; genera. [[Cheeses of Switzerland|Swiss]] starter cultures also include &#039;&#039;[[Propionibacter shermani]]&#039;&#039;, which produces [[propionic acid]] and carbon dioxide gas bubbles during aging, giving [[Swiss cheese (North America)|Swiss cheese]] or [[Emmental cheese|Emmental]] its holes (called &quot;[[Eyes (cheese)|eyes]]&quot;).</div>

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