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Cheesemaking

During industrial production of Emmental cheese, the as-yet-undrained curd is broken by rotating mixers.
A cheesemaking workshop with goats at Maker Faire 2011. The sign declares, "Eat your Zipcode", in reference to the locavore movement.

Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.[1]

  1. ^ Elisabeth Eugster, Ernst Jakob, Daniel Wechsler. "Cheese, Processed Cheese, and Whey". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a06_163.pub2. ISBN 978-3527306732.{{cite encyclopedia}}: CS1 maint: multiple names: authors list (link)

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