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    1. Milking: The first step is to extract the milk from the animals’ udders. This may be done by hand or by machine, always complying with hygienic and sanitary standards.
    2. Milk filtering: This is the process in which every particle other than milk is removed.  
    3. Coagulation (curdling): The rennet used is mostly of animal origin and the one obtained from lactating ruminants (sheep, kids, calves) gives the best-quality cheeses. In Gran Canaria, two types of rennet are used: vegetable and animal. Flor de Guía (literally Flower of the town of Guía) cheese with the DO (Designation of Origin) label was created thanks to the use of cardoon rennet for the curdling. Animal rennet is used in the rest of the island, for example in the making of the midland cheeses.  
    4. Cutting of the curd: Once the rennet has finished acting, the curd is cut and the solid part is separated from the liquid part, which leaves on one side a semi-solid paste and on the other a cream-coloured liquid called whey.  
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