User:Tastesweak/sandbox

Notes from sources:

Cheesemaking origin: occurred in the "Fertile Crescent" around 8000 years ago.

Ancient methods include storing milk in animal stomachs, whose natural bacteria and flora could have coagulated the milk, or leaving milk out which curdled.

There are differences in the coagulation of milk from rennet and from isoelectric or acid precipitation.

Rennet curds can be produced into a more stable product so it is the dominant form of cheesemaking in the industry.

Rennet coagulated milk can be produced with less moisture granting it stability, Animal rennet was traditionally used, although there are plant substitutes as well.

Additionally it is mentioned in Egyptian and Greek literature

May add in to article, needs further refinement first:

https://link-springer-com.colorado.idm.oclc.org/chapter/10.1007/978-3-319-89854-4_1

www.oxfordreference.com.colorado.idm.oclc.org/view/10.1093/acref/9780198662624.001.0001/acref-9780198662624-e-1074

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Notes for editing:

Minor edits made to avoid disturbing page. Need to venture more.

Need to look at references.

Probably sufficient pictures for summary

Need to look at adding reference numbers

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