Thickening the milk The milk is pre-acidified and thickened with the help of the rennet (calf rennet, microbial labs of bacteria or pepsin). The milk coagulates and a firmer mass forms. The “stacked mass” that has curdled through the lab is called jelly. This is cut by the artisan cheese maker to the desired fraction […]
The abbreviation F.D.M. – fat content of the cheese This information is a reference information on each cheese. The dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. Thus, the F.D.M. […]
EU protection of regional cheese specialties Protection of origin or protection of origin are statutory regulations. They ensure that a particular product can only be designated by its name if it comes from a specific area and complies with the rules of manufacture, composition and characteristics specified therein. Cheese specialties are a cultural value Cheese […]
The enzymes chymosin and pepsin Enzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. What is rennet anyway? Animal rennet in powder for cheese production.ย Lab is, as already mentioned, a mixture of the enzymes chymosin and pepsin and is obtained from the abomasum of young ruminants. As […]
Surface treatment of cheese with natamycin For cheese from our Vorarlberger alps region fortunately unthinkable! A Foodwatch campaign brought it to light: Various cheese manufacturers apparently use the bark treatment natamycin too carelessly. Why is this done? As a preservative for the treatment of cheese rind, natamycin prevents yeast and mold infestation – and relieves […]
Cheese rind = surface protection for cheese To protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. In addition, the salt protects against unwanted mold. Certain cheeses get an extra treatment after salting. […]
The working group Hey Milk Austria – ARGE Heumilch รsterreich Source: www.heumilch.at Since 2004, ARGE Heumilch รsterreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. The main production areas of hay milk are Vorarlberg, Tyrol, Salzburg and Styria. The working group members annually deliver a total of 420,000,000 kg of […]
The milk is made to clot The actual process of cheese extraction begins with dewatering, the so-called thickening of the milk. The milk is made to clot by adding rennet or lactic acid bacteria. The milk protein casein from the milk is felled – the basis for producing all sorts of cheese. Winning the cheese […]
Preserved cheese by melt salts Melting cheese is a proven process to refine and make it more durable. In doing so, various cheeses are melted using heat, and emulsified using melt salts. Cheese is first crushed and then gently heated. The addition of molten salts ensures that the fine structure of the cheese ingredients remains […]
The source milk for the cheese production Cheese milk is the source milk for cheese production. This is pre-matured with lactic acid cultures, raw or pasteurized and with adjusted fat content betweenย 3,5% or 4,2% Whats about our source milk at our alpine dairy: During our cheese production, only fresh raw milk (hay milk) from […]
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