Classification of Cheese: 3 Categories | Microbiology
The following points highlight the three categories of cheese. The categories are: 1. Lactic Acid/Rennin Based Cheese 2. Fat Content Based Cheese 3. Physical State of Structure Based Cheese. Category # 1. Lactic Acid/Rennin Based Cheese: Cheese are divided into two large groups depending upon whether the curd is formed by the action of lactic acid or it is developed [...]