Curdling Milk Process at Tillamook Cheesemaking 1941
In October 1941, workers at a cheesemaking facility in Tillamook, Oregon, break up curdling milk, an essential step in cheese production. This process ensures the even distribution of lactic ferment starter, critical for developing flavor and texture in cheese. Tillamook has a rich history of dairy farming and cheesemaking.
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Curdling Milk Process at Tillamook Cheesemaking 1941
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