cheeeese

Cheesemaking is real beauty governed by the combination of three imperative objectives: to oust water, dissolve calcium phosphate, and add salt. These parameters govern the ripening of the cheese and the ultimate taste and texture. The starter culture historically was lactic acid bacteria naturally present in milk and in modern times a standardized and specific amount of “starter culture”. This starter culture plays vital role in whey expulsion and Calcium Phosphorus leaching, the two parameters which govern moisture content and acidity, and is therefore at the heart of the cheesemaking art.
The starter culture vigorously ferments lactose to lactic acid, an important part of setting the cheese. The future of the cheese depends on how quickly whey and calcium phosphate are expelled, and so the proper starter culture is a key catalyst to making cheese. To make a good specific cheese, one must follow the detailed and exclusive formula. Cheeses are very individualized and the recipe for making one cheese will not work for another. Therefore, the wrong starter culture for a certain cheese will make it too moist or dry too quickly, or leach out too much calcium phosphate preventing proper ripening.
Without lactic acid bacteria and starter cultures, cheese would be naught. Lactic acid bacteria would not ferment lactose and we would just have milk which would majorly not be as cool as cheese. I am reaaally hungry right now.... for some mozarella. tasty!!

In other news, I am done dadone done with NR185 or "exploration of northeast Ecosystems" Doc is amazing, but a liiiittle demanding as too wanting his own words verbatim in the chapters. "MY ULCER!"
and the leaves are down, which really makes tree id easier. They only get in the way, sons, EMBRACE THE BUDS AND BARK!!!
go forth and eat cheese!