When rennet is used, it resembles buffalo mozzarella. When an acidifying agent is used, it resembles queso blanco or paneer. It can also be made with goat or cow milk.
Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can be eaten as is, paired with bread (usually pandesal), or used in various dishes in Filipino cuisine Moisture content can also vary, ranging from almost gelatinous to pressed and firm. Any variations- the type of starter, the time or pressure of the draining, the temperature and duration of the curing process- will change the texture (soft, semi-hard, hard) and the flavor. The curds are then molded, dried, flavored and cured. Next, the cheese is molded and separated from the whey (the uncurdled liquid part of the milk). cremoris, and Streptococcus thermophilus. Some examples of starters are Lactococcus Lactis, Lactis, Lactococcus Lactis subsp. A curdling starter agent is added, which can be rennet, or one or more starter bacteria that will affect the curds' size and eventually the cheese's consistency. The milk is filtered to remove unwanted bacteria or deposits. Overall, the consumption of 60 g/day of cheese (both control and enriched), within the context of a balanced hypocaloric diet and recommendations for physical activity, was effective for the reduction of body weight, BMI and waist circumference Process It is also high in calcium, vitamins A and K, phosphororus, thiamin and niacin. These fatty acids take their name from the Latin for "goat": capra. Goat milk and, therefore, cheeses contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. 
It also makes goat milk and cheeses more easily digestible. Goat milk has a higher proportion of medium-chain fatty acids such as caproic and caprylic which contributes to the characteristic tart flavor of the cheese. Meanwhile, the first documented proof of humans making cheese is 7,500 years ago in Poland. Goat cheese has been made for at least as far back as 5,000 B.C. Goats were one of the earliest animals domesticated to suit human needs- more specifically milk production- going back to 8,000 B.C., 10,000 years ago. Goats produce high quality, nutrition-rich milk under even the most difficult environments making them valuable to arid or mountainous areas where cows and sheep can not survive. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.
Goats were among the first animals to be domesticated for producing food. Goat cheese, goat's cheese, or chèvre ( / ˈ ʃ ɛ v r ə/ or / ˈ ʃ ɛ v/ from French fromage de chèvre 'goat cheese'), is cheese made from goat's milk.
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