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Cheese composition
Yogurt = cheese + whey

If the milk hardens, it turns into cheese, and the cheese is filtered and water comes out of it, which is whey.

(1) We use the word “yogurt” in the Arabic linguistic sense
the correct . It is the Quranic meaning. It is not in the common sense in Middle Eastern countries, which is curd. If they want milk in the eloquent language, they call it milk.

It is undoubtedly useful to know the components of milk. And its amounts. Then how are these amounts distributed when making cheese, between the cheese and the whey separated from it?

Protein

Protein in milk: 3.3 percent (cow’s milk, for example)
What remains in the cheese: 2.6 percent
What remains in the whey is 0.7 percent


Anointing

Fat in milk: 3.75 percent
What remains in the cheese: 3.45 percent
What remains in the whey is 0.30 percent

Milk sugar

Milk sugar in milk: 4.7 percent
What remains in the cheese: 0.3 percent
What remains in the whey is 4.4 percent

From this, we see that the components of milk that are missing from the whey are insignificant, most of which is milk sugar.

As for salts, which are necessary for building bodies, cheese usually retains about 60 percent of milk’s calcium and about 57 percent of its phosphorus. Calcium and phosphorus are important body elements.

Cheese loses most of the vitamin B that was in milk, but it retains vitamins A and D that are in milk. They are preserved in fat because they dissolve in it.

For this reason, in the past, whey was drunk as a palatable drink, but today's hero drank it, but they do not throw it into the drain, but rather it is used in industry, including that it is added, after it is half concentrated, to the flour from which bread is made, instead of water. This increases the bread made. Every hundred pounds of flour adds about five or six pounds.

- Do you like milk?

If you put some milk in a bottle, and add...
If it contains some acid, such as vinegar, for example, it coagulates immediately, and solid white pieces appear in it, which are cheese, and they contain protein, fat, and other things.

In cheese making, milk is cheesed with special types of bacteria added to it, just as we make curd (yoghurt) from milk, and this acid, like all other acids, produces cheese from milk.

(The milk is in the large basin, and the young man pours a seed of bacteria into it to begin the coagulation process. The seed is known as the starter, and it contains several types of beneficial bacteria. It converts milk sugar into acid, and at the same time it helps in the cheese ripening process.)
(After this solid curd has formed, these two young men cut it and divide it.)

This acid is what we taste sour in
Sour milk (yogurt).

The other way to harden milk is by adding rennet, which we extract from the fourth stomach of young calves or sheep.

In industry, it combines two methods: bacteria and rennet. The bacteria prepares to make the milk sour, then we bring rennet into the sour area and it does its job in terms of the sourness.

- Ripening of cheese;

Cheeses have different flavors, and white cheese, which is extracted immediately from cow's milk, we taste and find it has a flavour. Then we keep it for a while, and we find another taste for it...

This is because it ripens and becomes flavorful due to the bacteria in it, or the rennet, both of which affect the protein of the cheese, and most of it
The protein known as casein, which turns it into substances that are less complex in structure, more soluble in the mouth, and tastier in taste.

Protein is not the only one that is decomposed and gives various flavors, but also the lactic acid that arises from milk sugar may be decomposed by the action of bacteria, and the fat may also be decomposed and gives us some acids, which we call fatty. Even protein gives off acids when it breaks down. Acids give cheese a sour taste.

The ripening of cheese takes time, and its speed depends on the temperature and the amount of moisture that is in the cheese when it is stored.

The bottom line is that cheese ripening involves various organic chemical processes, many of which are still unknown.

If we mention that rennet, which contains the two digestive enzymes rennin and pepsin, and what they do to animal food while it is in their stomachs, and if we mention the work of bacteria and non-bacteria in transforming, changing, and simplifying many foods, we immediately realize the difference between the process of curdling milk, the ripening of the resulting cheese, and the process of digestion. There is no small resemblance to animals.