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 […]
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 […]
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 […]
Piquing cheese – the piercing of the blue cheese In cheese making process additional holes are made in the paste which leads to the additional supply of oxygen to mold cheese to promote the formation of molds. In order to promote the formation of mold by the fungus cultures, certain types of cheese are pecked […]
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 […]
Whey remains in the cheese production Whey is the watery greenish-yellow liquid that results from cheese making. It is the liquid part left over after coagulation of the milk, after milk thikening. Perhaps even more interesting: whey consists of 94% water, about 5% lactose, is almost fat-free and has a laxative effect. There are two […]
Milk period or milk performance of a milk cow First of all: We in Vorarlberg do not have high-performance cows which spend ten to twenty times their body weight of milk per year. The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep […]
Lactose intolerance – the milk sugar intolerance Many people ask themselves, “What is lactose intolerance?” The best first: All our hay milk cheeses in the Alpen Sepp Shop are lactose-free – the milk sugar was 100% utilized by the lactic acid bacteria. People with lactose intolerance can not or only insufficiently digest milk sugar (lactose […]
Marking cheese Cheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. Protection of consumers In cheese production, the “tricksters” have no chance. The general conditions are unstoppable, as defined in the Austrian food book “Käse-Codex” […]
How you should store our cheese at home? Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. For the cheese bought in the piece, the fridge (ideally the vegetable compartment) is recommended as a “cheese cellar” Leave the cheese in the vacuum packaging […]
Cheese cultures consist of various bacteria Cheese cultures are an indispensable part of alpine dairies as well as valley dairies. Cheeseing without cultures is much too risky for fermentation failure and the development of harmful organisms. Cheese varieties according to bacteria cultures The cultures can basically be divided into molds and bacteria. Mold cheese White […]
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