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Cheesemaking
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (January 2019) |
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]
- ^ 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.
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