E. Waagner Nielsen
The Royal Veterinary and Agricultural University, Frederiksberg, Denmark
Cheese, which can be considered a nutritious and delicious concentrate of the valuable nutrients of milk in a stable form, has been produced since prehistoric times. The basic steps of modern cheese production are the same as the empirically based cheesemaking of thousands years ago. The present scientific knowledge on cheese production, however, has been developed mainly during the past 125 years.
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