1.0dayanarmanhttps://dayanarman.com/en/adminhttps://dayanarman.com/en/blog/author/admin_w3g2r3tx/Homogenizing cheese milkrich600338<blockquote class="wp-embedded-content" data-secret="Rnpbw6Zb2R"><a href="https://dayanarman.com/en/forums/topic/homogenizing-cheese-milk/">Homogenizing cheese milk</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://dayanarman.com/en/forums/topic/homogenizing-cheese-milk/embed/#?secret=Rnpbw6Zb2R" width="600" height="338" title="“Homogenizing cheese milk” — dayanarman" data-secret="Rnpbw6Zb2R" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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Hello, usually, when cheese is made in the traditional way from cow’s milk, the cheese tends to be yellow in color. Is it possible to make cheese in the traditional way by homogenizing the milk? Or is homogenization only intended to whiten the final product?