2006-12-23 09:04:59 · 4 answers · asked by Cordelia 4 in Food & Drink ➔ Other - Food & Drink
Milk sours when bacteria eat the lactose(sugar) and change it to lactic acid. The lactic acid denature the protein causing the curds. It is the curds that are squeezed together to make the cheese. Cheese is not cooked. The bacteria in milk (strep lactis) is normal. Most of it is killed with pasteurization, but after a couple weeks, milk will sour naturally. In cheese making milk is soured quicker. Yogurt also has natural bacteria.(a type of sour milk product which has sugar added back for flavor)
2006-12-23 13:26:45 · answer #1 · answered by science teacher 7 · 0⤊ 0⤋
You do realize that the milk completely separates into curds and whey before you get cheese, right?
2006-12-23 17:07:34 · answer #2 · answered by BlueSea 7 · 0⤊ 0⤋
I'm not sure but I think that the sugar content stays in the whey once its separated from the curdle.
Maybe I'm wrong...
2006-12-23 17:13:39 · answer #3 · answered by wanna_help_u 5 · 0⤊ 0⤋
I am not sure
2006-12-23 17:09:27 · answer #4 · answered by Anonymous · 0⤊ 0⤋