Cheese is made in almost every country of the world and there exist more than hundreds of varieties. Despite a large number of varieties cheese may be classified into different groups, i.e. ripened and unripened cheese, cheese with low or high-fat content, and cheese with a soft or hard consistency. The different cheese flavors and textures arise from variations in the type of milk, the amount of fat in the milk, bacteria that are used to ferment the milk, and variations in the processing conditions.
Cheeses are medium-risk dairy products that can be made successfully at a small scale. Curd cheeses may be more popular in many countries than hard cheeses and they are easier to make at a small scale and require a lower capital investment. Skill and expertise are required to make hard cheeses, there may also be a delay in receiving income while the cheese matures.
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Cheese, Cheese Processing
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