Cheese is produced abundantly worldwide on a large scale from cow’s milk. First step to it is to perform chemical and microbiological tests of milk and then add colours and microbes like Lactobacillus lactis, Lactobacillus cremoris, and Streptococcus thermophilus. This gives it a sour taste. Then to get the dense texture, the whey or water in the yoghurt is removed. For this, an enzyme, rennet that was obtained from the alimentary canal of cattle was being traditionally used earlier. However, currently, an enzyme protease obtained from fungi is used to manufacture vegetarian cheese. Whey, separated from yoghurt has some other uses. Then, the production of cheese is started through steps such as cutting the solid yoghurt into pieces, washing, rubbing, salting, and mixing of essential microbes, pigments and flavours. Then, cheese is pressed and cut into pieces and stored for ripening.
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