Soy milk is not a common type of milk used in cheesemaking because it does not contain the same proteins as cow's milk, goat's milk, or sheep's milk.

Rennet is an enzyme that helps to separate the curds from the whey in milk. This is an essential step in the cheesemaking process.

Salt is added to cheese for a variety of reasons, including preserving the cheese, enhancing the flavor of the cheese, and helping to firm up the cheese.

Lactic acid bacteria are not a type of cheese culture. They are a type of bacteria that is used to ferment milk into cheese.

Starter cultures are used in cheesemaking to help convert lactose into lactic acid, develop the flavor of the cheese, and prevent the growth of harmful bacteria.

Rhizopus oligosporus is not a common type of cheese mold. It is a type of mold that is commonly found on bread and other baked goods.

Calcium chloride is added to cheese to help firm up the cheese, prevent the cheese from becoming too acidic, and improve the flavor of the cheese.

Amylase is not a common type of cheese enzyme. It is an enzyme that is used to break down starch into sugar.

Lipase is an enzyme that helps to break down fats into fatty acids, develop the flavor of the cheese, and prevent the cheese from becoming too hard.

Anti-caking agents are not a common type of cheese additive. They are a type of additive that is used to prevent food from clumping together.

Coloring agents are added to cheese to help improve the appearance of the cheese.

Vegetables are not a common type of cheese flavoring. Herbs, spices, and fruits are all common types of cheese flavorings.

Preservatives are added to cheese to help prevent the cheese from spoiling.

Glass is not a common type of cheese packaging. Wax, plastic, and metal are all common types of cheese packaging.

Packaging helps to protect the cheese from contamination, maintain the quality of the cheese, and improve the appearance of the cheese.