form of fat and protein, than the milk from which it was made. Thus, cheese making can simply be viewed as a concentration process, in which the water portion, or whey, is removed and the solids are concentrated. In fact, as we shall see later, most of the steps involved in cheese making are performed for the singular purpose of removing water. Doing so not only concentrates and solidifies the solid matter, but also decreases microbial and enzymatic activities such that cheese is much better preserved than milk.As noted in the previous chapter, buttermilk, yogurt, sour cream, and other cultured dairy products are different from cheese in several respects, but chief among these differences is that these products do not involve a water removal step.
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