3:12 I like how the girl is really really excited first and then mildly disappointed after she tastes it. Brilliant!

Thank you so much for posting this on KZfaq! I used it for a school project, and it was super helpful!

i love watching every second of this process while eating my double cheese burger...perfect!

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. There is some debate as to the best way to store cheese, but some experts[who?] say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.[2] A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.[3] The word cheese comes from Latin caseus,[4] from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". The word cheese comes from chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages-West Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi-all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin. The Online Etymological Dictionary states that "cheese" comes from "Old English cyse (West Saxon), cese (Anglian)...from West Germanic *kasjus (source also of Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus [for] "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws)." [5]The Online Etymological Dictionary states that the word is of "...unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice.'"[5] When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: formaticum, from caseus formatus, or "molded cheese" (as in "formed", not "moldy"). It is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects use words derived from caseus (queso, queijo, caș and caso for example). The word cheese itself is occasionally employed in a sense that means "molded" or "formed". Head cheese uses the word in this sense. The term "cheese" is also used as a noun, verb and adjective in a number of figurative expressions (e.g., "the big cheese", "to be cheesed off" and "cheesy lyrics"). A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (paneer, queso fresco). More commonly starter bacteria are employed instead which convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes"). Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity-important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties. While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly.[21] The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.[21] Curd processing At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd. Some hard cheeses are then heated to temperatures in the range of 35-55 °C (95-131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria that survive this step-either Lactobacilli or Streptococci. Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.

so satisfying to watch for some reason

So first I’m watching Red Dead Redemption videos, now I’m here. This is youtube at its prime, allowing me to indulge in the freedoms of videos I enjoy. Ah yes, now tell me about cheese

A new found respect for cheese making 🙏🙌

What a high quality and good video! Hats off to the creator (s)

It would have been nice if we could have the description for each stage for educational purposes :)

Wonderful systems and very hygiene. And clean processing system must.

loved the video. say what you all want but it's a hard graft what these workers do to make the cheese. loved it x

Carefully split cow in half, grab cheese, put cow back together. Enjoy cheese with cow.

I have this in my biology schoolbook, actually very interesting and modernizing! Hello from Ukraine!

I don't understand why so many people are touching the finish product without out gloves. Yet, when it has been placed into the wrapping to put into the box, those workers have on gloves. Completely backwards!

Learned so much about cheese this week

My kids loved watching this :)

This helped me with my business journal writing project.

Hi, I was just watched your very interesting video on the manufacturing of cheese and I was wondering during the video what were some of the names of equipment you use in this process; especially the big stainless steel cylinders in the pasteurisation of milk.

wow inspiring! shared with my family!

Thanks for this information about cheese making process

3:13 love her expression.

Ok thanks UpIsNotJump, very informing.

wow its so satisfying and I love cheese

when I saw all that cheese my mouth drooled and I am not a big fan of learning but I had to watch it 😍😍😍

I'm obsessed with cheese.

Blessed are the cheesemakers.

Love it!Super🤩👏💪😘♥️👍

Brilliant vid

Just in case Rennet = curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese!

So informative!!!

awesome video.

my mouth watered when I saw these

That girl's lovely eyes are breaking my heart. And the cheese looks great too!

The Add Music button makes this a whole lot more intense

amazing ,good job!

Our teacher sent this for us to watch and I'm enjoying watching this video bc were on this topic

I felt like I want to cry.. It's very awesome!

Few corrections please Pasteurization :All unwanted bacteria are not destroyed (as told in your comment).Instead heat treatment with suitable time temperature combination is done to make the most heat heat resistent bacteria along with other less resistent destroyed. Certain Thermophilic bacteria are not destroyed.Most heat resistent bacteria destroyed is Coxilla burnetti which cause Q fever. Starter culture:used to rise the acidity of cheese milk. Rennet:bacterial rennet is used ,in which a powerful enzyme present will clot the milk,making curd &whey. Why your workers are not using face masks.Incertain sections they are not using hand gloves also. regards Manoj Thomas Procesing &CIP supervisor United national Dairy Company Alhassa Kingdom of Saudi Arabia

Very Amazing process

Excellent video. :D

I luvv cheese❤

quick question for how long are they left to mature

Thanks for this video

That's cheeselicious!

Who was the guy who thought to drink what comes out of a cows udders when you squeeze them, and who was the other guy who then said lets add acid to it and eat what floats on top and who was the brightest spark who said lets let the cheese mold and then eat that?

1:53 guy's middle finger was exposed!!

Everything from God's grace must be thanked This product is beautiful. May God ease your affairs, everyone contributed. in his workmanship

so cool!

Like in this video at the beginning it was like light hello or white and then toward the end it was orang

سبحان الله تعالى وبحمده اللهم صلي على سيد الخلق محمد صلى الله عليه وسلم عليه الصلاة والسلام

I really love cheese!! So this is how it works.

the funniest thing to me about this video is that the tune being played matches up to the song Wagon Wheel perfectly . like I was able to sing the song all the way through with this video

Thank you for showing us the brands you produce. Now I know what NOT to buy after seeing how so many people through out the cheese producing and packing procedure were touching the cheese without gloves on... No thank you...

Yes,,,, Buy now... Kick off and play... Boom bbcode.. Jm.... wow sweet and taste ... woes Mac and cheese.... lovely .....and healthy,,,,

Wow I just love cheese

that place is heaven

Was watching hair tutorials now I'm here

3:40 What's the point having all the sterile environment when Production Operative handling cheese with bare hands right after using a toilet?

That square shovel he’s using to scoop the cheese is the same shovel they use to clear the snow on the walkway in the winter time

Wonderful

1:35 what's the point of wearing gloves if you forearm touches the curds...?

Cheeeeese gromit

fantastic.........

Awesome

I just want to take care of the dairy cows

0:07 they should be eating green grass out on a field

My 11-year-old cousin asked how to make cheese. And now I'm here. Haha.

Thanks

When you have lactose intolerance and you're watching this video.

I misread the title he thought it said 'Chinese making process'

Muhteşem görünüyor ...It looks great

very good process

The song playing sounds a lot like "Wagon wheel".

@ minute 3:41 - bare hands in contact with product? May need a retraining. Just FYI. Great video though!

thanks for informing

diseplined and execellent

Remember kids, happy cheese comes from happy cows!

What camera you use to shot this vid?

amazing

I love it

The girl at 3:14 is too cute

nice video i liked it but how do you make cheese?

nice work

Sometimes, i dream about cheeese

i love it

Oh ya the curd and you bet I remember it when I was in public grade school as there was a cheese factory right across the road and some of us little guys got good friends with the cheese maker and many a days we would go home with the curds in our jacket pockets and Moms couldn't figure why we were not hungry at supper time LOL.

Having a phone interview for a cheese making job later, this wasn't as informative as I had hoped. Also, it got "Wagon Wheel" stuck in my head, which is nice but again... Not quite what I was expecting.

3:03 Is it weird I'm getting some asmr off this?

why these people aren't wearing masks is beyond me

good work

... Has Anyone Noticed Some People Weren't Wearing Gloves When Touching The Cheese Before It's Packaged?? 😷😷😷😷😷

A narration would have been better to explain what exactly is going on at most parts of the video.

super sweet...

Notice how some of the workers aren't wearing gloves as they handle the cheese.

I wanna have a mouthful of cheese in mah mouth because of this

I love the cows!

Wow amazing....

She sniffed that cheese like she was doing a line of coke lmao

I am shiva shankar. Everything is fine but some of workers are not wearing glosses

Love it supper.👍👌💐🎂☺☺☺☺😊👍👌