Can anyone reword my assignment please

Making cheese is ideal because of the high quality and efficient production of Australian milk.

Cheese are mostly made out of cow’s milk, whole, and party or skimmed milk which is used depending on the style of the cheese being made.

The two most common breeds of Australian dairy cows milk are Holsteins and Jerseys. Holsteins gives more amount of milk while jerseys have smaller amount, and have a higher milk fat content in their milk.

To make cheese there are several steps in the process. The steps involved are:

• Standardisation
• Pasteurisation
• Cheese Starter Cultures
• Coagulation of the Milk
• Cutting the Curd
• Stirring the Curd
• Heating Cheese
• Salting Cheese
• Hooping Cheese
• Pressing Cheese
• Maturing Cheese
• Wrapping Cheese
  

Milk is one of the richest sources of protein. Protein is made out of amino acids. Amino acids take part in both as building blocks of proteins and as intermediates in metabolism. The 20 amino acids that are found within proteins convey a vast array of chemical versatility. The precise amino acid content, and the sequence of those amino acids, of a specific protein, is determined by the sequence of the bases in the gene that encodes that protein. The chemical properties of the amino acids of proteins determine the biological activity of the protein. Proteins not only catalyze all (or most) of the reactions in living cells, they control virtually all cellular process. In addition, proteins contain within their amino acid sequences the necessary information to determine how that protein will fold into a three dimensional structure, and the stability of the resulting structure. The field of protein folding and stability has been a critically important area of research for years, and remains today one of the great unsolved mysteries. It is, however, being actively investigated, and progress is being made every day.

Fatty acids consist of the elements carbon (C), hydrogen (H) and oxygen (O) arranged as a carbon chain skeleton with a carboxyl group (-COOH) at one end. Saturated fatty acids (SFAs) have all the hydrogen that the carbon atoms can hold, and therefore, have no double bonds between the carbons. Monounsaturated fatty acids (MUFAs) have only one double bond. Polyunsaturated fatty acids (PUFAs) have more than one double bond.

Butyric Acid

Butyric acid (butanoic acid) is one of the saturated short-chain fatty acids responsible for the characteristic flavor of butter. This image is a detailed structural formula explicitly showing four bonds for every carbon atom and can also be represented as the equivalent line formulas:

CH₃CH₂CH₂COOH or CH₃(CH₂)₂COOH

Lactose is a major type of sugar found in milk and milk products, including human milk. Lactose makes up less than eight percent of the solids in milk. Lactose is not found naturally in any other food aside from dairy products.

Lactose intolerance is caused by the inability of the body to break down milk sugars. In a normal person, lactase, an enzyme produced by the small intestine, breaks down lactose so it can be absorbed into the bloodstream. People who are lactose intolerant cannot produce enough lactase and are unable to process lactose.

As a rule, mammals lose the ability to digest lactose as they get older. Humans have undergone a mutation that allows them to retain a 10 percent capacity to produce lactase. This is normally enough to allow humans to digest milk and dairy products. Some people, however, don't retain this 10 percent, so they cannot consume any fresh milk and milk products at all throughout their adult lives.