The manufacture of natural cheese conventionally involves the treatment of milk products, including inoculation with particular and specific strains of microorganisms, treatment with enzymes (e.g: rennin) allowing cheese curd to form, separating the cheese whey, collecting the curd and pressing of the curd into molds, followed by ripening and ageing of various period of time,depending upon the established standard of identify for the particular cheese product.

Main Research:Pn. Karimah Ahmad