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• . In rennet-coagulated cheeses, coagulation of the acidified milk is the next stage of the production. Coagulation is usually carried out by adding enzyme preparations known as rennets (Fox et al. 2000)
• Salt is added at the end of manufacture, either as brine (the majority of cheeses) or by dry-salting, to minimise spoilage, prevent pathogenic bacterial growth and for flavour (Guinee and Fox 2004; McSweeney et al. 2004)
• Aggregation of the rennet-altered micelles, promoted by calcium, results in the formation of a coagulum or gel, with a large increase in viscosity (Crabbe 2004; Upadhyay et al. 2004). Following aggregation and coagulation, the gel is cut to promote syneresis, or dehydration, resulting in contraction of the gel and the removal of whey (Fox and McSwe...
• Classification of cheese can be by texture, method of coagulation and/or ripening indices (McSweeney et al. 2004).
• After a cooking step, curds and whey are separated by various variety-specific methods and transferred to moulds. Prior to moulding, curds for pasta-filata cheeses are kneaded and stretched and curds for Cheddar-type cheeses undergo a process known as ‘cheddaring’, a process of cutting, stack and milling. Salt is added at the end of manufacture, ei...

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