What is the first step in making cheese?
Cheesemaking
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To make cheese, the cheesemaker brings milk (possibly pasteurised) in the cheese vat to a temperature required to promote the growth of the bacteria that feed on lactose and thus ferment the lactose into lactic acid. These bacteria in the milk may be wild, as is the case with unpasteurised milk, added from a culture, frozen or freeze dried concentrate of starter bacteria. Bacteria which produce only lactic acid during fermentation are homofermentative; those that also produce lactic acid and other compounds such as carbon dioxide, alcohol, aldehydes and ketones are heterofermentative. Fermentation using homofermentative bacteria is important in the production of cheeses such as Cheddar, where a clean, acid flavour is required.  For cheeses such as Emmental the use of heterofermentative bacteria is necessary to produce the compounds that give characteristic fruity flavours and, importantly, the gas that results in the formation of bubbles in the cheese ('eye holes').