Reference no: EM132501923

1. What microbes are involved in the entire process from converting milk into fresh curd to converting the curd into ripened cheese.

2. What are the sanitary regulations that apply to the process of converting milk to cheese?

3. What are the food regulations that apply to making cheese?

4. What kind of environmental conditions do you need to promote aging of the curd to get a high-quality product?

5. How do you promote the growth of these desirable microbes? Do you need a lab to grow the microbes so you can seed the milk and curd?

6. How will you make the raw ingredient safe - in other words, how will you eliminate pathogenic microbes?