Cheese is the product made from coagulated caesin protein from milk. The milk used in cheese production can be sourced from cows, sheep, buffalo or goats. The type of animal the milk is sourced from is not as important to the cheese making process as the fat and protein content of the milk. In the production of some forms of cheese various strains of mould can also be used to create desired characteristics through the particular by products of the biochemical pathways undertaken by these organisms during respiration.