Channel: TeCho

Category: Science & Technology

Tags: amazing machinesfood machinescheese makinghow it's made cheeseprocessing machinesmachinesdairy makingcrazy machinesfood factoryinside the factorycheese factory

Description: WHAT IS CHEESE MADE OF? There are countless types of cheese, all of which have their own distinct textures and flavors, but all these cheeses start out with the same star ingredient: milk. While all cheeses have milk in common, the type of milk can differ from cheese to cheese. Some common types of milk used in cheese making include: Cow’s milk: Most cheeses are made with cow’s milk. This is due in part to the wide availability of cow’s milk and the fact that it offers optimal amounts of fat and protein. Some examples of cow’s milk cheeses include cheddar, swiss and gouda, among many others. Sheep’s milk: Sheep’s milk isn’t commonly enjoyed as a beverage since it’s so high in lactose, but it makes an excellent base for cheese. Some popular types of sheep’s milk cheeses are feta, Roquefort, manchego and petit basque. Goat’s milk: Goat’s milk is also used to make some delicious cheeses, with a distinctive tangy flavor. Goat’s milk cheese is known in French as chèvre. In addition to fresh chèvre, other examples of goat’s milk cheeses include Le Chevrot and French Bucheron. Buffalo milk: Water buffalo milk is not a common cheese ingredient, but it has made a name for itself in the world of cheese making as the traditional choice for mozzarella. Most mass-produced mozzarella today is made with cow’s milk. Even more obscure types of milk can be used to make regional specialty cheeses. For example, camel’s milk is the basis for the South African caracane cheese. Other cheeses can be made from horse’s or even yak’s milk. Milk doesn’t turn into delicious cheese on its own. Another important ingredient in cheese is a coagulant, which helps the milk turn into curds. The coagulant may be a type of acid or, more commonly, rennet. Rennet is an enzyme complex that is genetically engineered through microbial bioprocessing. Traditional rennet cheeses are actually made with rennin, the enzyme rennet is meant to replicate. Rennin, also known as chymosin, is an enzyme that is naturally produced in the stomachs of calves and other mammals to help them digest milk. Milk and coagulant are the main components of cheese, but cheese can also include sources of flavoring, such as salt, brine, herbs, spices and even wine. Some cheeses may be made with identical ingredients, but the end product will differ based on different aging processes. 🔔 Thanks for watching my videos, please leave feedback if you enjoyed, and subscribe for more interesting videos! youtube.com/channel/UCqOu70migtMqMQf-5GwYuiA?sub_confirmation=1 ▶Note: All of these videos are licensed or used with permission from the original video owner. For any inquiries, please contact us ✉: Ot112mane@gmail.com Music: bensound.com