Substances used in the cheesemaking process
Cheese is part of traditional cuisine in many countries. Historically, cheese production was linked to the land and soil where the milk was produced. In modern times cheese making has adapted to industry-scale mass production and new or distant markets requiring new techniques to meet consumer or market driven needs. This article explores the main substances added to cheese, their technological roles and the regulatory labelling requirements associated with such substances. Some such ingredients are traditional while others are new.