<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">cheese making</topic></authority><related type="other"><topic>cheese testers</topic></related><related type="other"><topic>curd stirrers</topic></related><related type="other"><topic>cheese triers</topic></related><related type="other"><topic>curd mills</topic></related><related type="other"><topic>curd rakes</topic></related><related type="other"><topic>curd scoops</topic></related><related type="other"><topic>curd sinks</topic></related><related type="other"><topic>curd squeezers</topic></related><related type="other"><topic>acidity testers</topic></related><related type="broader"><topic>food- and beverage-making processes and techniques</topic></related><variant type="other"><topic>cheese-making</topic></variant><variant type="other"><topic>cheesemaking</topic></variant> <note xml:lang="en"><![CDATA[ The process of making cheese, which is the curd of milk (coagulated by rennet) separated from the whey and pressed into a solid mass, used as food. ]]></note></mads>