Cheeses hold the greatest economic value among all manufactured goat milk products. Agricultural Handbook No. 54 of the U.S. Department of Agriculture describes over 400 varieties of goat cheese and lists over 800 names of cheeses, many of which are made from goat milk or combinations of goat with cow, ewe, or buffalo milk. The general procedures of cheese manufacturing are: 1) standardizing the milk; 2) setting the temperature; 3) adding starter cultures; 4) adding rennet; 5) cutting curds; 6) cooking; 7) draining whey; 8) salting; 9) hooping; 10) pressing; 11) packaging; and 12) aging.[3'12] Soft cheeses are made by natural draining without pressing.
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