Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is a general term for dairy foods, with a variety of tastes, textures and forms. Cheese is made of milk, which is rich in protein and lipid. The milk source includes domestic cow, buffalo, domestic goat or sheep. Rennet is usually added during the production process, causing the casein in it to coagulate, acidifying the milk, and then separating the solids and pressing them into the finished product. Most cheeses are creamy white to golden yellow in color. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. There are also low-fat cheeses made from skimmed milk in modern times. In addition to traditional Western cheese products, Chinese cheese varieties also include cheeses made from various non-lactic acid bacteria from the Daliang milk minority in Guangdong.
There are also two kinds of Tibetan cheese. One is the substance left after milk extracts ghee. , boiled with buttermilk, and dried into filaments or grains, there are sweet cheese, sour cheese, white cheese, green cheese and so on.
