Facts about chesse

1. Cheese making is an ancient biotechnology that dates back to the domestication of animals.
2. Cheese making requires principles.
3. Cheese has food acids.
4. Some cheese can become 55 degrees.
5. Cheese has kappa in it.
6. Cheese making involves coagulating the casein protein in milk and then separating the milk into solid curds and liquid whey.
7. Cheese making is the controlled process of removing water from milk.
8. Acidifying (souring) milk helps to separate the curds and whey and control the growth of undesirable bacteria in cheese.
9. Milk is about 86% water but also contains fat, carbohydrate (mainly lactose), proteins (casein and whey), minerals and vitamins.
10. The chymosin in rennet breaks down the kappa casein on the surface of the micelles changing them from being hydrophilic to hydrophobic. 
11. Rennet comes from the stomachs of young mammals that have a diet of mostly milk.
12. After separating curds and whey, further processing of the curds helps release more of the whey trapped in the network of micelles before it is drained away.
13. Historically, whey was considered a waste product of cheese making.
14. Cheese is left to ripen, or age, in a temperature and humidity-controlled environment for varying lengths of time depending on the cheese type.
15. During ripening, some cheeses are inoculated with a fungus such as Penicillin.