Editing Cheesemaking (section)

===Coagulation===
During the fermentation process, once sufficient lactic acid has been developed, [[rennet]] is added to cause the [[casein]] to [[Precipitation (chemistry)|precipitate]]. Rennet contains the enzyme [[chymosin]] which converts [[κ-casein]] to para-κ-caseinate (the main component of [[cheese curd]], which is a [[acid salt|salt]] of one fragment of the casein) and glycomacropeptide, which is lost in the cheese whey. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time.
[[File:Fresh chevre hanging in a farmstead dairy.jpg|thumb|Fresh [[chevre]] hanging in [[cheesecloth]] to drain.]]