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Curds and whey
Cheesemaking involves separating milk into solid curds and liquid whey by coagulating the casein protein in milk.
Rights: The University of Waikato Te Whare Wānanga o Waikato
Published:11 April 2012Size: 42.8 KBCheesemaking involves separating milk into solid curds and liquid whey by coagulating the casein protein in milk.