To start the cheese-making process, you take some (usually) pasteurized milk and add a starter culture to it. Those microbes snack on the lactose in the milk, beginning the fermentation process.

Making cheese was a way to preserve the nutrients ... at the beginning of the process. Adding them to the milk while it is still liquid gives the bacteria time to ferment the lactose in the ...

In artisan cheese production, the dynamics of microbial activity are fundamental to both product quality and safety. The ...

A UK start up is hoping its cheese and yogurts can move away from reliance on cows, while being healthier for consumers and ...

The reason why this cheese is so expensive is hidden in its highly intricate and time-consuming making process. the process is so difficult and time consuming that the price of the milk product ...