The appropriateness of using homogenised and unpasteurised

Question

All about acid cheese manufacture

1. The appropriateness of using homogenised and unpasteurised milk to make hard cheese
2. The role of lactic bacteria in cheese manufacture and maturation during storage. Compare with direct acidification
3. The role of rennet in cheese manufacture, during storage and how it acts against milk proteins
4. The importance of pH at whey draining, how lactic acid bacteria pH differs to direct acid pH at whey draining and how this affects the final cheese texture