Questions about the ingredients, methods, and equipment used to turn milk into cheese.

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Using cultured buttermilk to introduce cultures to cheese

I have read recently that you can instead of using cultured developed in a lab you can get cultured buttermilk and use the cultures in that for your cheese making. I'm just wondering how effective ...
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Calcuim Chloride in the use of homogenized milk

I'm wondering if anyone can explain to me the need of calcium chloride when making cheese from milk that is homogenized / UHT. If someone could explain the culinary science to me I would greatly ...