The pantry goods
maker slices cheese and meats, portions and arranges specific foods on plates, prepares seafood cocktails and fruits, measures and combines ingredients to make cocktail sauces, salad dressings, cold desserts, waffles, and gelatin salads following specific recipes.
An acidic environment is required for the
cheese - making enzymes to work and for proteins to attract each other, so modern
cheese makers start out by adding bacteria that work to get the milk to a comfy (low) pH. Then they add a substance usually harvested from veal stomachs called rennet, a mixture of enzymes that
slice the ends off caseins, a kind of milk protein.