Quality of cheese. cheese is a product of fermentation except for

Quality of cheese. cheese is a product of fermentation except for certain fresh curd varieties мейд by direct addition of acid to coagulate the milk. This is a new procedure and is not yet acceptable in many areas. Fermentations constantly undergo changes that affect cheese flavour, body, texture, and colour. these are influenced by the quality of the milk, the techniques of manufacture, and the temperature and time of curing. To manufacture cheese of uniformly good quality, it is essential to use good quality milk, sanitary and adequate equipment, uniformly active starter, a standardized and proved manufacturing procedure, and controlled temperature and length of curing time.
Microbiological control so suppress unwanted bacterial and mold growth during cheese ripening is important in production of any specific variety. the making and ripening processes have been developed to encourage favourable chemical and physical changes of fermentation, proeolysis, and slight fat breakdown, and to discourage growth of organisms that produce objectionable characteristics.
Переведите пожалуйста