有两种奶酪，生奶酪和熟奶酪。

生奶酪：鲜奶。

煮熟的奶酪：鲜奶。

将新鲜的牛奶倒入试管中，搅拌提取出奶油后，将纯牛奶放在热的地方发酵。当鲜牛奶有酸味时，把它倒进锅里煮。当酸奶变成豆腐的形状时，把它舀进纱布里，挤压去水。然后，把牛奶渣放入模具或木盘，或挤成形状，或用刀切成小方块，就可以成功制作出生奶酪了。大多数人会在他们的袋子里放几片奶酪，以防他们不时需要，来满足他们的饥饿和口渴。

熟奶酪熟奶酪的方法与生奶酪略有不同。在制作熟食奶酪时，煮过的奶皮上剩余的鲜奶，或者提取出奶油后的鲜奶，要留几天发酵。待酸奶凝结成软块后，用纱布过滤掉多余的水分，放入锅中慢慢煮，边煮边搅拌。当它变成糊状时，把它舀进纱布里，挤压去水。然后，把牛奶渣放入模具或木托盘中，或挤压成形状，或用刀切成不同的形状。奶酪制作完成后，应放在阳光下或通风良好的地方，使其变硬变干。

牛奶源使用63°C低温灭菌牛奶，因为高温灭菌牛奶不再用作原料。如果你从奶牛农机那里得到新鲜的牛奶，除了过滤，加热和消毒外，你还必须提前通知供应商在挤奶前一天前用大量的水过量，因为这将降低牛奶质量。此外，您必须建议供应商不要尝试将牛的副产品添加到牛奶中。你非常聪明，很容易揭示他的技巧。在制造过程中消毒链接，有害的微生物总是出现在意想不到的地方。当成熟的奶酪或种植有害的模具斑点（添加模具的奶酪不计算）时，它可能会使您失败，并且不能被吃掉污染的奶酪，因此必须在您的能力范围内消毒制造奶酪的工具。由于手中有很多细菌，并且在奶酪制作过程中需要热水，因此建议穿无菌橡胶手套。温度控制不会低估温度控制。奶酪生产所需的许多乳酸菌具有相应的发酵温度的温度范围。例如，奶酪中的链球菌嗜热菌是一种高温发酵菌株。 During the process of heating milk, it is lower than the fermentation temperature. There will be insufficient acid production. Although some cheeses do not need sour curd, but need rennet to curd directly, the proper flavor will undoubtedly add a lot of meaning and greatly enrich the variety of cheese. However, if the temperature is too high, the curd time will be prolonged and the cooking taste will appear at the same time. ⑴ Use a thermometer to measure the temperature from time to time. ⑵Do not heat the milk directly, but heat it in water. (Big and small cookware) Application of acidity meter A tool for measuring the fermentation stage to assess the degree of effectiveness of lactic acid bacteria. Starter and rennet First put the starter into a small amount of preheated milk to "completely" melt. Rennet needs to be shaken and dissolved in purified water for use. The above points are the basic precautions for making cheese. If you are patient enough and hope to love this perfect food forever. Then prepare patiently. Don't just hope to succeed. Perseverance is more important. It took an Italian chef to learn three kinds of cheese making methods for nine years. Of course, he doesn't have everyone's opportunity now, and I don't want everyone to learn it for so long. Detailed production process The cheese manufacturing industry was originally a seasonal industry. In many areas dealing with dairy products, some of the remaining fresh milk is processed into cheese in summer. The cheese manufacturing process is mainly to coagulate, cut, and heat to form curd, then squeeze, ferment and remove the whey. The whole process is the transformation process of microorganisms. In this process, the enzymes produced by the bacteria make the cheese emit an attractive aroma and form its unique structure. The method of cheese production is to first pasteurize the fresh milk quickly (70°C for a few seconds or 66°C for 15 seconds). Then the starter (Streptococcus) is added, and the sugar and lactose in the milk begin to be converted into lactic acid. When the proper acid value is reached, rennet is added to denature the milk protein and produce a "clot". Cut the curd into slices and dry it with steam blanching. The temperature of the steam depends on the type of cheese produced. The blanching method can shrink the cheese particles and squeeze the agglomerates. The acidity, temperature and freshness of the cheese all accelerate the formation of clots. The clots settle to the bottom of the bucket and pile up on each other, and the precipitated whey flows out from the bottom of the bucket. The rennet, acid and hot olive change the casein, and the clot changes from rubbery to doughy. Cut the clot into small pieces, add salt to dissolve some protein, help kneading, and also properly control the activity of bacteria during the curing process. Press the small pieces of curd into a mold and dry it into cheese. Finally, the cheese is turned over, rinsed, oiled and wrapped, and stored for maturation. The taste and type of cheese depend on the manufacturing process and the selected fermentation bacteria. The packaging and storage conditions of cheese have a great influence on its shelf life. General cheese has common requirements for packaging. First, oxygen must be shielded to prevent mold growth and deterioration; second, to maintain moisture to maintain its flexible tissue and avoid weight loss. Generally speaking, the higher the moisture content of cheese, the more likely it is to spoil and spoil. Molds such as penicillium are an important factor in the deterioration of cheese, and often appear in cracks and small holes on the surface of the cheese. Cheese rind is generally not dry, so it is prone to mold. Although under low temperature storage conditions, the acid value in cheese is not enough to resist the growth of mold. Although under low temperature storage conditions, the acid value in cheese is not enough to resist the growth of bacteria. Soft cheeses and cream cheeses with high water content are very susceptible to the attack of yeasts and molds and spoilage.

奶酪通常包装在涂有内表面上的可热封涂料的铝箔中。由于导致奶酪劣化的微生物是有氧细菌的，因此奶酪应该用氧气屏障包装。如果使用填充真空和惰性保护气体的密封包装，则保护效果将更好。这些包装方法已经在商业上使用。

用塑料薄膜包装的奶酪的一般要求如下

1.机械强度:包装材料的机械强度应结合密封方法和散装包装的要求来考虑。

2.无毒:包装材料必须符合产品特性，不允许有害成分转移和污染产品。

3.水分控制：包装材料的水蒸气传动速率应低，以防止奶酪在储存期间减少水分（例如，瑞士生产的硬“Cheddar”奶酪的水分含量为38％。制造商规定它在工厂中，第一个月的水分散损失应为4％，随后的成熟过程中的水分散月度损失应为1％）。

4.氧气渗透性:为了防止霉菌生长，包装内的氧气必须控制在一个非常低的限度。因此，包装材料的透氧性应很低。在实际生产中，包装的密封效果比包装材料的透氧性更重要。

5.二氧化碳渗透性：几乎所有活的微生物都发出二氧化碳。然而，在一个加工良好的硬奶酪中，它的微生物菌群释放出很少的二氧化碳。一部分二氧化碳溶解在水中，部分损失。在一些情况下，一些发酵细菌可以在短时间内释放大量的二氧化碳气体，并且密封包装不能渗透二氧化碳，这可能导致包装膜的穿孔甚至膨胀（膨胀）。但实际上，包装内部有一部分二氧化碳，可有效抑制大多数微生物的生长，有助于防止模具在奶酪上生长。因此，孵育材料应具有适当的二氧化碳传输速率。奶酪包装材料一般使用聚乙烯，聚氯乙烯，乙烯共聚物，聚偏二氯乙烯，聚酰胺，塑料涂层纤维材料，铝箔和各种塑料涂布纸制品。

热收缩膜包装奶酪可以适应不同形状的产品，紧紧包裹产品，消除了包装内多余的空气。在上述材料中选用透气性较低的材料做袋，采用真空包装，对保护奶酪的品质也非常有效，并已在实际生产中正式应用。贮藏方法虽然奶酪比较耐贮藏，但实际上奶酪是在发酵过程中，时间过长就会变质。虽然这种变化是缓慢的，但总有一天奶酪会变得不能吃。

现在，奶酪的类型和饮食方法变得越来越丰富。除了制造西式菜肴外，奶酪还可以切成小块，直接配上红酒。它也可以添加到蒸馒头，面包，饼干，汉堡包或与沙拉和面条混合。随着外国交流的日益增长，越来越多的年轻人对奶酪的营养价值更加了解。也许你吃了麦当劳的芝士汉堡和披萨披萨。这些菜肴中的重要成分是奶酪。奶酪是一种具有极高营养价值的乳制品。每公斤奶酪产品都浓缩了10公斤的牛奶，因此其营养价值高于牛奶。出于同样的原因，奶酪的营养价值也高于酸奶的营养价值，这也是发酵乳产品。通过前面的介绍，你会发现这个。