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Cheese and yogurt making is a food manufacturing process that produces dairy products like cheese, yogurt, butter, and ice cream. The process of making these products begins with the addition of milk to cultures of bacteria and yeast. The bacteria in the milk eats the lactose in the milk over time, which is an enzyme that can be found in dairy. The bacteria produce lactic acid, which lowers the pH levels in the milk. This increased acidity causes curds to form in the milk, which can then be separated into solids and liquids. The solids are then pressed into cheese. The liquid that remains after pressing is usually made into yogurt or buttermilk depending on how it is used.

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