osteproduksjon
Osteproduksjon refers to the process of making cheese. It is a complex process that begins with milk, typically from cows, goats, sheep, or buffalo. The milk is usually pasteurized or raw, depending on the desired cheese type and regulations. The first step involves adding a starter culture, which contains beneficial bacteria. These bacteria ferment lactose, the sugar in milk, into lactic acid. This acidification is crucial for the cheese-making process.
Next, rennet, an enzyme traditionally derived from the stomach of young ruminants, is added. Rennet causes the
Following the cutting, the curds are heated and stirred, which further separates them from the whey. The
Salt is then added to the curds, either by mixing it in or by brining the formed