Search Results for: Curdled cream containing any sweetening matter
including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mould, the processing, and aging. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is from adding annatto . for a few cheeses, the milk is curdled
that controls cheese hardness is moisture content, which depends largely on the pressure with which it is packed into molds, and on aging time. the main factor in the categorization of fresh, whey and stretched curd cheeses is their age. fresh cheeses without additional preservatives can spoil in a matter...
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