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After being delivered, the milk is tested for quality, filtered and weighed, and then it is slowly warmed in the cheese dairy while being continuously stirred and inoculated with lactic acid bacteria. After 40 minutes, the milk has reached the required 30 to 32 degrees C. Now, rennet is added to the milk. The rennet is a natural product that is derived from calves' stomachs and which causes the milk to coagulate. Then, the stirrer is turned off. Approximately 30 minutes later the milk has coagulated. |
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