String cheese in a can. String cheese String cheese refers to several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy. When mozzarella is heated to 60 °C and then stretched, the milk proteins line up. It is possible to peel strings or strips from the larger cheese. In Slovakia, korbáčiky is made, which is a salty sheep milk cheese, available smoked or unsmoked. It is traditionally made by hand-pulling steamed sheep's cheese into strings and braiding them. Cow milk versions are also available. In Armenia, traditional string cheese is made with a
Milk an estimated 4.7% of the population are affected by lactose intolerance, Lactofree produces milk, cheese, and yogurt products that contain only 0.03% lactose. To aid digestion in those with lactose intolerance, milk with added bacterial cultures such as "Lactobacillus acidophilus" ("acidophilus milk") and bifidobacteria ("a/B milk") is available in some areas. Another milk with "Lactococcus lactis" bacteria cultures ("cultured buttermilk") often is used in cooking to replace the traditional use of naturally soured milk, which has become rare due to the ubiquity of pasteurization, which also kills the naturally occurring Lactococcus bacteria. Lactose-free and lactose-reduced milk can also be produced