Cheese Production and Immunity: Key Concepts Explained
Cheese Production: Coagulation, Separation and Maturation
Rennet, also called rennin, is added to milk. Combined with lactic acid produced by lactic acid bacteria, the protein rennin precipitates and forms a solid mass called curd. The remaining liquid is called whey.
- Coagulation: rennet and lactic acid bacteria act on the milk, forming curd.
- Separation: curd and whey are separated by filtration. Salt is added to the curd.
- Maturation: during maturation, other bacteria intervene and are responsible for the taste and smell of the cheese.
Immunology: Antigens and Defenses
Antigens
Antigens are molecules from an organism that are recognized as foreign, triggering an immune response. Their characteristics are that they are usually large proteins or polysaccharides...