All Dairy Processing and Ripening Techniques

Gathers the techniques applied to milk and cheese to change their stability, texture and flavor. Homogenization is a mechanical process that forces the fat in milk into extremely small, uniformly distributed particles so that it no longer separates and rises to the top, and cheese ripening, also called maturation or affinage, modifies a cheese through ripening agents so that it develops its distinct flavor, texture and body. A technique belongs here when its own cited article describes processing or maturing a dairy product. It excludes the pasteurization of milk, which has its own group.