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Cheesemaking (or caseiculture) is the art of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| carbon dioxide | instance of | those that also produce lactic acid and other compounds | 0.80 | text |
| alcohol | instance of | those that also produce lactic acid and other compounds | 0.80 | text |
| aldehydes | instance of | those that also produce lactic acid and other compounds | 0.80 | text |
| ketones are heterofermentative | instance of | those that also produce lactic acid and other compounds | 0.80 | text |
| Cheddar | instance of | Fermentation using homofermentative bacteria is important in the production of cheeses | 0.80 | text |
| where a clean | instance of | Fermentation using homofermentative bacteria is important in the production of cheeses | 0.80 | text |
| acid flavour is required | instance of | Fermentation using homofermentative bacteria is important in the production of cheeses | 0.80 | text |
| Emmental | instance of | For cheeses | 0.80 | text |
| the use of heterofermentative bacteria is necessary to produce the compounds that give its characteristic fruity flavours and | instance of | For cheeses | 0.80 | text |
| importantly | instance of | For cheeses | 0.80 | text |
| the gas that results in the formation of bubbles in the cheese | instance of | For cheeses | 0.80 | text |
| Stilton | instance of | In the case of mould-ripened cheese | 0.80 | text |
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