{"id":58763,"date":"2024-02-05T15:35:40","date_gmt":"2024-02-05T15:35:40","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58763"},"modified":"2024-02-05T15:35:44","modified_gmt":"2024-02-05T15:35:44","slug":"what-is-cheese-milk","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/","title":{"rendered":"What is Cheese Milk?"},"content":{"rendered":"\n<p><a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">Cheese<\/a> milk refers to the milk that is used to make cheese. It is the raw ingredient that goes through various processes to become the final <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-velveeta\/\">cheese product<\/a> that we all enjoy.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Milk.jpeg\" alt=\"What is Cheese Milk\" class=\"wp-image-58793\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Milk.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Milk-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Cheese milk can come from various animal sources, most commonly cows, goats, sheep, and buffalo.<\/strong> The type of animal the milk comes from as well as what the animals eat gives <a href=\"https:\/\/aglassandahalffullproductions.com\/chihuahua-cheese-vs-queso-fresco\/\">different cheeses<\/a> their unique flavors and textures.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Origins_of_Cheese_Milk\" title=\"Origins of Cheese Milk\">Origins of Cheese Milk<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Cheese_Milk_Production\" title=\"Cheese Milk Production\">Cheese Milk Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Making_Cheese_from_Milk\" title=\"Making Cheese from Milk\">Making Cheese from Milk<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Curdling\" title=\"Curdling\">Curdling<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Cutting_the_Curd\" title=\"Cutting the Curd\">Cutting the Curd<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Cooking_and_Pressing\" title=\"Cooking and Pressing\">Cooking and Pressing<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Salting\" title=\"Salting\">Salting<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Aging\" title=\"Aging\">Aging<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Types_of_Cheese_Milk\" title=\"Types of Cheese Milk\">Types of Cheese Milk<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Making_Different_Cheese_Varieties\" title=\"Making Different Cheese Varieties\">Making Different Cheese Varieties<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Cheddar\" title=\"Cheddar\">Cheddar<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Camembert\" title=\"Camembert\">Camembert<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Feta\" title=\"Feta\">Feta<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Nutrition_Content_of_Cheese\" title=\"Nutrition Content of Cheese\">Nutrition Content of Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#What_animals_can_cheese_milk_come_from\" title=\"What animals can cheese milk come from?\">What animals can cheese milk come from?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Does_cheese_milk_get_pasteurized\" title=\"Does cheese milk get pasteurized?\">Does cheese milk get pasteurized?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#What_nutrients_does_cheese_provide\" title=\"What nutrients does cheese provide?\">What nutrients does cheese provide?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Why_does_cheese_milk_get_standardized\" title=\"Why does cheese milk get standardized?\">Why does cheese milk get standardized?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-milk\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Origins_of_Cheese_Milk\"><\/span>Origins of Cheese Milk<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cheesemaking has ancient origins, with the earliest proposed dates going back about 8,000 years. It is believed that cheese was discovered accidentally when storing milk in containers made from animal stomachs. The rennet from the stomachs caused the milk to separate into <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-ice-cream\/\">curds and whey<\/a>.<\/p>\n\n\n\n<p><strong>Over time, cheesemakers learned to perfect this process of curdling milk to produce the different varieties of cheese we have today.<\/strong> Milk started being cultured and treated in various ways to change the texture, flavor, and longevity of the resulting cheese.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cheese_Milk_Production\"><\/span>Cheese Milk Production<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The first step in <a href=\"https:\/\/aglassandahalffullproductions.com\/cheese-cloth-vs-muslin-fabric\/\">making cheese<\/a> is obtaining quality cheese milk. Here is an overview of cheese milk production:<\/p>\n\n\n\n<p><strong>Milking<\/strong><\/p>\n\n\n\n<ul>\n<li>Cows, goats, sheep, buffalo etc. are milked either by hand or more commonly today, by machines<\/li>\n\n\n\n<li>Raw milk is collected and transferred to bulk cooling tanks to reduce bacteria growth<\/li>\n<\/ul>\n\n\n\n<p><strong>Quality Testing<\/strong><\/p>\n\n\n\n<ul>\n<li>Samples of the milk are tested for:\n<ul>\n<li>Fat and protein content<\/li>\n\n\n\n<li>Bacteria \/ somatic cell counts<\/li>\n\n\n\n<li>Antibiotics or other contaminants<\/li>\n\n\n\n<li>Flavor and appearance<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Ensures only the highest quality milk is used for cheese production<\/li>\n<\/ul>\n\n\n\n<p><strong>Transportation<\/strong><\/p>\n\n\n\n<ul>\n<li>Milk is transported from farms to the cheese plants in refrigerated stainless steel trucks<\/li>\n\n\n\n<li>Kept chilled at all times to maintain freshness<\/li>\n<\/ul>\n\n\n\n<p><strong>Standardization<\/strong><\/p>\n\n\n\n<ul>\n<li>Once at the plants, the milk fat and protein levels are standardized\n<ul>\n<li>This involves separating milk into skim milk and cream fractions, then recombining them to achieve the desired composition&nbsp;<strong>This gives consistent nutrition and yield in the final cheese.<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Cheese milk goes through multiple steps after milking including testing, chilling, transporting and standardizing to achieve optimum cheesemaking quality.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_Cheese_from_Milk\"><\/span>Making Cheese from Milk<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The process of making cheese from milk involves several key steps:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Curdling\"><\/span>Curdling<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Starter cultures are added to milk to convert the lactose into lactic acid.<\/li>\n\n\n\n<li>The increasing acidity causes the proteins in the milk (caseins) to tangle together into solid curds.<\/li>\n\n\n\n<li>Most cheeses also use rennet, which speeds up curdling and produces stronger curds.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cutting_the_Curd\"><\/span>Cutting the Curd<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>The curd is cut into smaller pieces to release the whey (liquid portion).&nbsp;<strong>Cutting the curd into different sizes impacts moisture content and texture.<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_and_Pressing\"><\/span>Cooking and Pressing<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>The curds may be cooked, stirred, pressed or cheddared (stacked on top of each other and re-stacked) depending on the type of cheese.&nbsp;<strong>This continues removing whey and firms up the curd.<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Salting\"><\/span>Salting<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Salt is added for flavor as well as preservation and can be incorporated into the curds directly or rubbed on the cheese surface later.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Aging\"><\/span>Aging<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Cheeses are aged anywhere from a few weeks to a few years.&nbsp;<strong>Aging allows complex flavors to develop either from the cheese cultures themselves or introduced mold or bacterial cultures.<\/strong><\/li>\n<\/ul>\n\n\n\n<p>The different techniques used throughout the process influences moisture content, texture, taste and nutritional profile of the finished cheese.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Types_of_Cheese_Milk\"><\/span>Types of Cheese Milk<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The type of milk used is one of the major determinants of the final cheese characteristics:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Milk Type<\/th><th>Key Attributes<\/th><th>Example Cheeses<\/th><\/tr><\/thead><tbody><tr><td>Cow<\/td><td>Highest production volumes, moderately high fat and protein content<\/td><td>Cheddar, Gouda, <a href=\"https:\/\/aglassandahalffullproductions.com\/muenster-cheese-vs-mozzarella\/\">Mozzarella<\/a><\/td><\/tr><tr><td>Goat<\/td><td>Distinctive tangy flavor, high digestibility<\/td><td>Ch\u00e8vre, Feta<\/td><\/tr><tr><td>Sheep<\/td><td>Very high fat content, rich flavor<\/td><td>Roquefort, Pecorino, Feta<\/td><\/tr><tr><td>Buffalo<\/td><td>Highest fat and protein content, white appearance<\/td><td><a href=\"https:\/\/aglassandahalffullproductions.com\/burrata-cheese-vs-buffalo-mozzarella\/\">Mozzarella di Bufala<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>The diet and breed of the dairy animals also impacts milk composition and <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">cheese qualities<\/a>, along with the cheesemaking techniques used.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_Different_Cheese_Varieties\"><\/span>Making Different Cheese Varieties<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are over 1000 identified varieties of cheese. Here are some examples of how cheese milk is processed differently to produce the distinct types:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cheddar\"><\/span>Cheddar<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Made from cow's milk<\/li>\n\n\n\n<li>Curds cut into small cubes, \"cheddared\" by stacking and re-stacking<\/li>\n\n\n\n<li>Pressed into blocks, aged from 2 months to over 15 years<\/li>\n\n\n\n<li>Often clothbound or coated in food-grade wax<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Camembert\"><\/span>Camembert<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Made from cow's milk<\/li>\n\n\n\n<li>Curd cut very lightly then ladled into molds<\/li>\n\n\n\n<li>Surface ripening with mold cultures gives the rind its distinctive white, fluffy appearance<\/li>\n\n\n\n<li>Aged 3-4 weeks to develop soft, creamy interior<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Feta\"><\/span>Feta<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Traditionally made from sheep or goat's milk<\/li>\n\n\n\n<li>Formed into blocks then cut into cubes<\/li>\n\n\n\n<li>No pressing, crumbles easily when cut<\/li>\n\n\n\n<li>Brined to enhance flavor then aged in saline solution<\/li>\n<\/ul>\n\n\n\n<p>There are endless variations of cheese made through different coagulation methods, curd processing techniques, aging conditions, and milk types. This craftsmanship produces the wide diversity of cheeses enjoyed around the world.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutrition_Content_of_Cheese\"><\/span>Nutrition Content of Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>As concentrated forms of milk, <strong>cheese provides high amounts of protein, calcium, phosphorus and vitamin B12.<\/strong> However, the exact nutrition content varies widely by the cheese type.<\/p>\n\n\n\n<p>Here is a comparison of key nutrient levels per 100g for different cheeses:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Nutrient<\/th><th>Cheddar<\/th><th>Swiss<\/th><th>Camembert<\/th><th><a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-burrata-cheese\/\">Cottage Cheese<\/a><\/th><\/tr><\/thead><tbody><tr><td>Calories<\/td><td>402<\/td><td>413<\/td><td>300<\/td><td>98<\/td><\/tr><tr><td>Fat<\/td><td>33g<\/td><td>28g<\/td><td>27g<\/td><td>4g<\/td><\/tr><tr><td>Carbs<\/td><td>1g<\/td><td>3g<\/td><td>&lt;1g<\/td><td>4g<\/td><\/tr><tr><td>Protein<\/td><td>25g<\/td><td>27g<\/td><td>20g<\/td><td>11g<\/td><\/tr><tr><td>Calcium<\/td><td>728mg<\/td><td>787mg<\/td><td>295mg<\/td><td>83mg<\/td><\/tr><tr><td>Vitamin A<\/td><td>685 IU<\/td><td>709 IU<\/td><td>244 IU<\/td><td>56 IU<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>The high concentration of nutrients like calcium, protein and phosphorus is beneficial, but the high saturated fat content of many cheeses should be enjoyed in moderation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_animals_can_cheese_milk_come_from\"><\/span>What animals can cheese milk come from?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Cheese milk typically comes from cows, goats, sheep and buffalo. The type of animal determines properties like fat content and flavor that carries through to the final cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Does_cheese_milk_get_pasteurized\"><\/span>Does cheese milk get pasteurized?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Most cheese is now made with pasteurized milk. Pasteurization heats the milk to destroy pathogens for food safety. Certain aged, <a href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/\">hard cheeses<\/a> may still use raw or unpasteurized milk.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_nutrients_does_cheese_provide\"><\/span>What nutrients does cheese provide?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Cheese provides high amounts of protein, calcium, vitamin B12 and phosphorus. Levels are concentrated from milk during processing. The amount of fat and sodium also increases in cheese compared to regular milk.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_does_cheese_milk_get_standardized\"><\/span>Why does cheese milk get standardized?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Standardizing the protein and fat content of cheese milk helps achieve consistent cheese yield and nutrition. Excess cream can get removed to target ideal protein and fat ratios.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Cheese milk<\/strong> refers to the dairy milk from cows, goats, sheep and other animals that gets made into cheese.<\/p>\n\n\n\n<p>It goes through multiple steps after milking to ensure it is of the best quality for cheese production.<\/p>\n\n\n\n<p>Starter cultures and enzymes are added to cheese milk to develop acidity and form curds which get processed in various ways. The different techniques impact the diverse textures and flavors of cheese. <\/p>\n\n\n\n<p>Over 1000 varieties exist, with wide ranges in nutritional profiles as well. In moderation, cheese can be part of healthy diet providing high amounts of protein, calcium and phosphorus.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheese milk refers to the milk that is used to make cheese. It is the raw ingredient that goes through various processes to become the final cheese product that we all enjoy. Cheese milk can come from various animal sources, most commonly cows, goats, sheep, and buffalo. The type of animal the milk comes from [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58793,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58763"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58763"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58763\/revisions"}],"predecessor-version":[{"id":58794,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58763\/revisions\/58794"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58793"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}