Is making cheese from milk physical or chemical?

* Chemical Changes: The process involves altering the chemical composition of the milk.

* Coagulation: Adding rennet or acid causes the milk protein (casein) to clump together, forming curds. This is a chemical reaction where the structure of the protein changes.

* Separation: The curds are then separated from the whey, which is a liquid containing lactose, water, and other components. This separation is a result of the chemical changes in the milk.

* Ripening: The curds are often aged, which involves further chemical reactions that develop flavor and texture.

* Physical Changes: While there are physical changes involved (like cutting, pressing, and shaping), these are secondary to the underlying chemical reactions.

In summary, the transformation of milk into cheese is primarily driven by chemical reactions that alter the milk's composition.