Cheese is made by acidifying milk with lactic bacteria and producing curds through enzymes (rennet). After the curd is formed, this substance is produced either fresh or by going through a period called the ripening period

Cheese is an important source of milk protein, vitamins, useful fats, calcium and other effective minerals.

Ripened cheese:

It is a cheese that cannot be consumed immediately after production and must be kept under special conditions for a certain period of time and temperature in order to create the necessary physical and biochemical changes in it

Cheese Ripened In Salt Water:

In the group of ripened cheese, ripening takes place in salt water at a certain temperature and time and is kept in salt water until consumption

Fresh cheese:

It is a cheese that is ready to be consumed after a short period of time after production and processing

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