Figure 1. Making goat cheese: (a) the starter culture is added to the warm goat milk; (b) micrograph of the starter culture; (c) the enzyme chymosin (rennin) is added; (d) after coagulation of casein, a “cheese harp” is used to cut the mash so the whey can be drained; (e) the whey is sucked off; (f) the raw cheese is put into sieve forms; (g) cheese after ripening in a salt brine for three days. (Photographs: Anne Kemmling; cheese dairy in Landolfshausen, Lower Saxony, Germany.)

Figure 2. A glance into the vinegar plant of the company “Essig Kuehne KG” in Hamburg (Germany). The huge wooden reactors are made of oak. (Courtesy of the company.)