https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F34%2FenTranslations:Cheese/34/en - Revision history2026-07-08T00:28:11ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/34/en&diff=57961&oldid=prevFuzzyBot: Importing a new version from external source2023-06-18T02:42:33Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Some hard cheeses are then heated to temperatures in the range of {{convert|35|–|55|C|F}}. This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with [[thermophilic]] starter bacteria that survive this step—either ''[[Lactobacilli]]'' or ''[[streptococcus salivarius|Streptococci]]''.</div>FuzzyBot