Milk consist of a colloidal solution of fat and casein with lactose and mineral salts in solution. When rennet is mixed with milk, the essential food substance are coagulated. Rennet contains the enzyme which digests milk in the stomach of young mammals. Rennet forms curds and whey.
The curd contains nearly all the fat, casein, calcium salts and vitamin A of the original milk, together with some of the lactose and remaining mineral salts. The curd is cured or ripening by the action of bacteria or moulds. The moulds used for ripening cheese include those of the penicillium family.
The process of making cheese was known at the latest 1000 B.C. At that time, a piece of old cheese was used to inoculate the new curd, in the modern process the bacteria and moulds are cultured. The preparation of cheese was one of the earliest ways known of preserving milk for later use. Most people have realized its usefulness as a very concentrated form of protein.
It was on this account it was made as an essential part of the diet for athletes.
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