Fill in the Blanks (Reading & Writing)

Traditional cheese making begins by adding a bacterial culture to warm milk, which gently —convertsconvertconvertingconverted the lactose into lactic acid. Rennet is then introduced to coagulate the proteins into a soft curd, which is cut and drained to release excess —wheywayweiweigh. The remaining curds are pressed and left to —maturematuritymaturelymatured for weeks or months, during which enzymes slowly develop the cheese's characteristic —flavourflavourfulflavouredflavouring and texture.