Part 2 of The Cheese Milk Series
Milk for cheesemaking is complex. Species, breed, stage of lactation, and farm management practices are just some of the factors that can create variety in milk and challenges for cheesemakers. Picking up where we left off with Production, Storage, & Transportation, we’ll cover components, enzymes and microbes; differences between sheep, goat, and cows milk; seasonal milk production; and the effects of these factors on cheesemaking and aging. Learn how milk’s microbiology and biochemistry affect the cheesemaking process and how to make the very most of the milk you have.
