I've Always Seen You
ASMK 126

At the Adi Cow farm along with the chairman who saw in it. There are many squeezed cows where they are neatly arranged in the cage. The cows inside made them feel a little bit like their bodies were big too. There are from livestock officers who are doing the process of extorting cow's milk with existing technology tools. So the process of milking cows is easier.

“But it's not that very expensive huh the tool?,”kata Guntur.

“Obviously expensive, you think cheap. There's only you Thunder, ” Roy said.

“Wait more than that we just ask the officer about the species and family of the cow itself,” said the chairman.

Cows or oxen are cattle members of the family Bovidae and the subfamily Bovinae. Separate species: Bos taurus (european cow). Sometimes humans raise cows to take their products and use their energy. Based on the benefits taken, pet cows can be classified into beef cattle, dairy cows, and working cows. Usually, certain groups of cows tend to be used for certain things, for example limousine cows are broilers while holstein cows are dairy cows. In addition to meat and milk, the body parts of the cow that are economically valuable are the skin, horns, and fists.

Cattle farming can be done extensively (outside) as well as intensively (in the cage). On extensive farms, cows are left to roam the grazing grounds; whereas on intensive farms, cows are kept in cages and all their needs are provided by humans. Intensive farming done for industrial needs is called factory farming. Extensive and intensive care systems can be combined, for example on family farms where cows are sometimes left to forage on their own and are sometimes given pre-prepared feed. This mixed system is called semi-intensive farming.

“New knowledge of cows?,” Rey said.

“It's true. Have you written the chairman for his work sheet,” Adi said.

“It's safe. If you want to play with cows please,” said the chairman.

“Who wants to play with cows,”kata Rey.

“Why do your faces look so unhappy. See that Adi and Roy who immediately want to take the cow beside him,” said the Chairman.

“They were always curious about animals,” Rey said.

“You are not curious about Rey's animals,”told Thunder.

“I prefer the funny and not the big,” Rey said.

“Wait for what here is a rabbit farm,” Rey said.

The chairman who is looking for the location of the farm and after finding the chairman nods his head.”Where is it, do we after this go there only?,” said Rey.

“Where do you want to go,” said Roy who heard.

“To rabbit farming. Rey wants to go there after this, how can not?,” said the Chairman.

“I agree but what about the others what you want,” Roy said.

“I ma ok.ok only,”kata Guntur.

“How about you Adi want to not?,” said the Chairman saw Adi who was taking pictures with a cow. Adi who looks towards the chairman while smiling.”What is it?,” said Adi who was cool with the cows nearby.

“Ke breeding rabbits,”kata Thunder.

“Maybe but after we see the process of making cheese from cow's milk. No objection,” said Adi. They all nodded their heads. But seeing Adi who is still cool they all so join the atmosphere to take pictures with the cows. With the help of officers near them to take photos with them.

“Sorry sir can we deliver to make cheese?,” said the Chairman. Because the location of cheese making is still one area with cattle farming. They immediately went to the cheese making room where there was another child already there.

Those who look at the process of making cheese. There are five main stages in cheese making:

1. In this process the milk is heated so that lactic acid bacteria (Streptococcus and Lactobacillus) can grow. These bacteria will eat lactose in milk and turn it into lactic acid. As acidity levels rise\, the solids in milk (casein\ protein,\ fat, some vitamins and minerals) clump up and form curds (a kind of foam).

3. Curd processing After rennet\ administration, the next process of curd is sliced and chopped by hand or with the help of a machine to remove more curd water. Using the help of a tool (shaped like a lute) cheese curds are crushed into small grains\, the finer the more water the curd is dried will produce harder cheese.

4. Preparation before maturation is Printing\, Emphasis\, Marinating Process After cheese is formed\, made addition of salt so that the cheese is not tasteless. Cheese can be marinated in four different ways.

first, salt is added directly into the curd.

The second way is to rub or sprinkle salt on the cheese skin.This causes the cheese skin to form and protects the inside of the cheese so as not to ripen too quickly.

Large cheeses are marinated by soaking in salt water. Soaking cheese can take hours to days.

The last way is to wash the surface of the cheese with a salt solution.

in addition to providing flavor, salt also removes excess water, hardens the surface, protects the cheese from drying and preserves and helps purify the cheese when entering the maturation process.

5. Maturation

Maturation (ripening) is a process that turns fresh curds into cheese full of flavor. Maturation is caused by bacteria or fungi used in the production process. The final character of the cheese is determined by the type of ripening. During the ripening process, cheese is kept at a certain temperature and humidity level until the cheese is ready to eat. Ripening times vary from a few weeks for soft cheeses to a few days for hard cheeses like Parmigiano-Reggiano.

Rey along with the chairman who listened felt surprised by the cheese making process that there are five stages. “It turns out difficult also yes making cheese,” said the chairman.

“Not really yes, if we shorten the making of cheese it. the same as 2 glasses of fresh milk, 4 teaspoons of vinegar or lemon juice, Salt to taste,”ucap Adi.

“Then how about the manufacturing step Adi,”said the Chairman.

“Step yes. Put the milk in the pot, stirring continuously until boiling., After boiling, let the milk stew water and cover the pan, but do not be too tight so that the hot steam can come out., so that the hot steam can be., Add vinegar or lemon water to separate the solids in the milk., Stir the vinegar in the cheese ingredients for approximately 5—10 minutes., after the lumps of milk separated, stir the vinegar in the cheese, prepare a filter in the form of a clean cloth to filter the cheese, Strain until completely separated from the water. The process of straining is done while pressed slowly., Mix the results of squeezing (lumps of cheese) with salt to taste., coat the cheese with aluminum foil so that the cheese is not easy to dry., so that the cheese does not dry.,Put the cheese into a clean container or leave it in a round shape., After cold, put the cheese in the refrigerator and store it at a temperature of 5—10°C., After it is solid, put the cheese in the refrigerator, cheese is ready to use or directly eaten,” said Adi.

“How do you know Adi,” said the Chairman.

“Not already explained by the officer,”ucap Adi with a smile.