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When, why and how the milk should be pasteurised? The decision on the heat treatment or use of raw milk without pasteurization is made by the maker. To make the right decision, try to gather as many aspects as possible.
How does the rennet work? Types of milk clotting: acid clotting - sour clotting, rennet coagulation - sweet clotting, milk coagulated by combining the two - mixed clotting
