Author Archives: Dietmar

Analog cheese, vegan cheese, … ??

Analog cheese, vegan cheese - cheese imitations
What exactly does vegan cheese, analogue cheese, artificial cheese or imitation cheese mean? A cheese customer recently told us: "The food has probably never been as cheap as it is today - but it has never been as bad as it is today." The food industry is always looking for new ways to make our [...]

Mountain cheese / alpine cheese from Vorarlberg – Bergkäse

Mountain cheese from Vorarlberg
Mountain cheese from Vorarlberg - an Austrian specialty The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. The Vorarlberg mountain cheese belongs to the cheese group of hard cheese and is made from silage-free raw milk of hay milk, exclusively with natural whey ferments. The special thing about mountain [...]

Animal rennet

Animal rennet

Rennet – enzyme for milk clotting Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. In nature, rennet serves to make breast milk digestible by thickening. Each mammal produces in its stomach a special form of chymosin to precipitate the milk […]

Silage-free milk

Silage-free milk
Milk from cows without silage feed Healthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. In the past, this healthy milk was also called silage-free or hard cheese-suitable milk. In our area cooperative farmers and selected subcontractors deliberately refrain from feeding silage and other fermenting feed, as these [...]

Mold cultures in cheese

Mold cultures in cheese

The noble mold with the cheese Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). There are several different types of mold available for surface treatment. They provide different growth behavior under comparable conditions and help to protect the cheese surface from […]

Red culture and enzymes

Red culture and enzymes

Enzymes ripen the cheese from the outside to the inside Red smear is a surface treatment method used during cheese making and maturing. So-called red cultures are brushed together with salt water on the cheese to colonize the surface of the cheese with these bacteria.   These bacteria or enzymes are responsible for the maturity […]

Pasteurizing milk

Pasteurizing milk

Pasteurize – gentle heating of milk To kill off any germs present in the milk, it is briefly heated and then immediately cooled again. Three types of pasteurization: High temperature> 85 ° C /> 5 sec Short-term heating> 72 ° C / 15-30 sec Continuous heating 62-65 ° C / 30-32 min) Disease-causing microorganisms in […]

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