奶酪可以分為上百種，乳源(包括動(dòng)物的進(jìn)食)，是否使用巴式消毒法，乳脂含量，細(xì)菌和霉，處理方法和發(fā)酵決定了他們的形狀，口感，及味道。奶酪可以用香草，香料，或者煙熏來(lái)調(diào)味。奶酪中的黃色和紅色，例如紅萊斯特奶酪，是由于添加了胭脂樹(shù)。
Cheese can be divided into hundreds of varieties, milk source (including animal feeding), whether pasteurization is used, milk fat content, bacteria and mold, processing method and fermentation determine their shape, taste, and taste. Cheese can be flavored with herbs, spices, or smoke. The yellow and red in cheese, such as red Leicester, is due to the addition of carmine.
少數(shù)乳酪中牛奶是通過(guò)加入醋，檸檬汁，或者其他的酸來(lái)凝固的，而大部份的乳酪是通過(guò)細(xì)菌輕微酸化，將乳糖變?yōu)槿樗?，然后加入凝乳酶使?凝固。在素食奶酪中，凝乳酶可以被其他物質(zhì)代替。大多數(shù)素食奶酪是由真菌米黑毛霉發(fā)酵制成，但也有一部份是由菜薊屬的不同種類提取出的。
A few cheeses solidify by adding vinegar, lemon juice, or other acids, while most cheeses are slightly acidified by bacteria, turning lactose into lactic acid, and then adding rennet to make it completely solidified. In vegetarian cheese, rennet can be replaced by other substances. Most vegetarian cheeses are fermented by the fungus Mucor oryzae, but some are extracted from different species of the genus Cirsium.
大多奶酪呈乳白色到金黃色。傳統(tǒng)的干酪含有豐富的蛋白質(zhì)和脂肪，，鈣和磷。現(xiàn)代也有用脫脂牛奶作的低脂肪干酪。而中國(guó)的奶酪品種除了西方的傳統(tǒng)干酪制品外，還有廣東地區(qū)的大良牛乳少數(shù)民族的各種非乳酸菌制成的干酪。
Most cheeses are milky to golden. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low fat cheese made from skim milk is also used in modern times. In addition to the traditional Western cheese products, there are also various kinds of non lactic acid bacteria cheese made from Daliang milk minority in Guangdong Province.
干酪工藝流程：原料乳→標(biāo)準(zhǔn)化→殺菌→冷卻→添加發(fā)酵劑→調(diào)整酸度→加氯化鈣→加色素→加凝乳酶→凝塊切割→攪拌→加溫→乳清排出→成型壓榨→鹽漬→成熟→上色掛蠟→成品
Cheese process: raw milk → standardization → sterilization → cooling → adding starter → adjusting acidity → adding calcium chloride → adding pigment → adding coagulant → cutting clot → stirring → heating → whey discharge → molding and pressing → salting → ripening → coloring and waxing → finished products
