days it will start turning bad on the shelf. The bad bacteria in the milk grow at about 7 ° C and above and cause the enzymes in milk to break down the proteins.
Nothing can make bad milk good again; even pasteurising or ultra-pasteurising cannot bring it back. One can make it into products, but the quality will not be the same and shelf life will be drastically shortened,” Leigh explains.
Seemingly simple, the conversion process of milk into cheese is an intricate balance between time, pH, controlling temperatures and adding certain additives and products to facilitate the formation of curd and whey. Proper equipment is needed to facilitate these processes.
7. Stirring the curd helps separate the whey and ensures even mixing before the cheese is moulded and pressed.