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Pasteurizing the milk, then adding rennet and other specific bacteria, you will curdle the milk and separate the curds from the whey.

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Acids change the shape of enzymes(proteins)

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Acids change the shape of enzymes(proteins)

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1 being really acidic, and 14 being really basic, 7 is neutral.

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It can also do this in reverse, making it a digestive enzyme.

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Canning foods uses heat to drive out oxygen and kill microorganisms. This process also deactivates enzymes that spoil food. It uses cold to then vacuum seal the can/jar shut.

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Salt not only acts as a preserver, but can enhance foods flavor as well. Salt pulls out natural flavors from some foods, and in right amounts can make foods sweeter, or more savory.

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Salt can do more than just preserve your food

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Salt can do more than just preserve your food

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Freezing your foods is just about the easiest and least time consuming method. It cools down the enzymes that eat away at foods and cause them to spoil. However, these enzymes are never stopped, so eventually, your food will lose too much flavor and nutrients to even be worth storing.

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If you properly can a food, its shelf life can be indefinite. It won't keep a good taste after a decade or two, or 5, but if in good condition, it could last your whole life.

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Canning can be used to store foods probably indefinitely

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Canning can be used to store foods probably indefinitely

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Salt draws water out of foods, and decreases the amount of microbial cells by putting them into osmotic shock. This shock on the cell results in it dying, or growing ineffectively.