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Dehumidification of the curd
The curd, or coagulated milk, must be more or less moist depending on the type of cheese and its future ripening time. For example, cheeses for keeping should retain as little water as possible. Cheesemakers, therefore, dehumidify or drain the curd by evacuating the whey. They do so through various techniques such as cutting the curd into grains, stirring, or heating.
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