Cheese/en: Difference between revisions
Cheese/en
Updating to match new version of source page |
Updating to match new version of source page |
||
| Line 63: | Line 63: | ||
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced. | The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced. | ||
Factory-made cheese overtook traditional cheesemaking in the [[Wikipedia:World War II|World War II]] era, and factories have been the source of most cheese in America and Europe ever since. By 2012, cheese was one of the most [[shoplifted]] items from supermarkets worldwide. | Factory-made cheese overtook traditional cheesemaking in the [[Wikipedia:World War II|World War II]] era, and factories have been the source of most cheese in America and Europe ever since. By 2012, cheese was one of the most [[Wikipedia:shoplifted|shoplifted]] items from supermarkets worldwide. | ||
== Production == | == Production == | ||