 Dear student, today we are going to perform an experiment aimed at the production of industrial products. So, as far as today's experiment is concerned, we are going to make cheese, which is a very important industrial product. So, before going into the detail of experiment, I would like to give you a brief definition of cheese. Basically, the coagulation of casein, which is a protein, milk protein. When we add a set in milk, it coagulates and quiz casein milk become curled. The curled form of this casein milk is known as cheese. Let's start with the experiment, but before starting the experiment, let me introduce you with the material which we will use in this experiment. Here in this beaker, we have milk. This milk may be of cow or a goat. 1000 ml glass beaker, a dropper, a glass stirrer, acidic acid and a filter paper. In the very first step, we will boil the milk. As the boiling time of milk has been completed, now we will take off milk from the oven. The milk has been boiled. The help of dropper, we will add few ml of acidic acid around 3 to 4 into the milk. With the help of this glass stirrer, we will strain the milk, so that the acidic acid gets mixed into the milk properly. Now we will simply put this milk for 5 to 10 minutes in order to coagulate it. So now as the milk has been coagulated, now we will filter this coagulated milk with the help of filter paper. We will let it filter for at least 30 minutes, so that the water get out of the cheese. Now as the filtration process for the 30 minutes has been completed and we have collected the cheese from the filter paper as the water has been eliminated from the cheese and we have collected this cheese in the spreader plate. For flavor, you can add some salt or any synthetic flavor in order to give it aroma or taste. Now we will cover this cheese with the help of patry plate and preserve it at 5 to 10 degree centigrade. Thank you.