Two different classes of cheeses include the soft and hard cheese. With these two courses of cheeses, there are differences that are important to consider. These disparities usually come from the method in which they were made and the ingredients that were used during their manufacturing ( Ramet, 2001). These dissimilarities arise from their tastes and texture. Let's consider these differences in depth:
Soft Cheese
They are not so firm and can even be spread onto a slice of bread or a cracker. They include Mozzarella, Muenster, and Feta. They are mainly generated from goat's milk which brings about their softness. Soft cheese is generally not aged for a very long period of time. These kinds of cheese have a short shelf life, and therefore should be used very fast because otherwise, it may go bad.
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Hard Cheeses
These are most of the cheeses that we eat on a daily basis and are firm. They include cheddars, Gouda, Colby, and Swiss. They were usually aged for a significantly long period, more than six months. They have a relatively long shelf life.
Manufacturing Process
The first step involves the tasting of milk for purity and quality. It is approximated that one pound of cheese can be derived from 10 pounds of milk. To ensure uniformity and safety of the products, the milk is pasteurized. This requires either good bacteria or a starter culture. Next, rennet is added to coagulate the milk, of which it will form a mass that is custard-like. Then the cheese stretched while it is being heated to its appropriate size and shape. As the final step, the cheese is now ready for packaging.
Taste
Cheese has a creamy, sweet, and sharp flavor. Although the sharpness of it depends on the aging time – hard cheese has a sharper taste.
Uses
1 .Are available for consumption
2. They are used for the medication of pets.
3. Used in the treatment of rosacea.
4. Cheese is also used as an agent of sculpting
It is a kind of enzyme that is formed in the mammal's stomach. It helps the proteins in the milk to form a curd, and it also leads to the separation of the liquid and solid parts of the milk. The curd created is used in the cheese-making process.
References
Ramet, J. P. (2001). The technology of making cheese from camel milk (Camelus dromedarius) (No. 113). Food & Agriculture Org.
