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Cheese. The casein curd (q.v.) of milk that has been precipitated either by lactic acid (q.v.) or by the enzyme rennin (q.v.), separated from the whey (q.v.), pressed to remove some of the remaining liquid, and then processed variously into many types of cheese, including baker's cheese (q.v.) or cream cheese (q.v.), both of which are used in making cheesecake (q.v.).