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Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Bacteria are added to the milk Begin draining whey

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Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Bacteria are added to the milk Begin draining whey Curds are cut Curing or ripening Heating to low temperature or cooking curd Pressing or shaping Rennet is added to coagulate the milk Salting and handling the curd

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