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langkah pertama ialah penyediaan susu yang mencukupi . langkah kedua ialah susu tersebut perlu adding starter cultures to acidfy the milk. langkah ketiga ialah curding the milk. hal ini kerana susu itu menjadi pekat dan senang di tapai. langkah keempat ialah draining the whey. hal ini kerana keju tersebut mudah dibentuk. langkah kelima ialah salting the cheese. hal ini untuk keju tersebut berasa. langkah terakhir ialah aging the cheese. hal ini kerana bakteria dalam keju dapat membiak dengan ska
the first step is the provision of adequate milk. the second step is that the milk needs to add starter cultures to the acidfy milk. the third step is curding the milk. this is because the milk becomes concentrated and easy to reach. the fourth step is draining the whey. this is because the cheese is easy to form. step five is salting the cheese. this is to make the cheese flavorful. the last step is aging the cheese. this is because the bacteria in the cheese can multiply with ska
Son Güncelleme: 2022-11-21
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