For how many days at least raw milk must be stored (to produce cheese from it)?

What is the main ingredient of cheese?

For how many days at least does raw milk have to be stored (to produce cheese from it)?

What is the aim go storing raw milk?

What is the primary source of energy for LAB?

Which cultures are responsible for providing textures of cheese?

Which type of mold can affect human's health (by hampering digestion)?

Where is cheese stored (in the last stages of production)?

Enzyme used in some types of cheese in addition to milk and acid

A soft, white substance formed when milk coagulates is called: