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Cheese making involves a number of main stages which are common to most types of cheese. For example, the main stages for production of hard and semi-hard cheese are illustrated schematically on the block chart in Figure.
The cheese milk is pretreated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey.