Thick milk cut with cheese harp – the cheese curd
As break (or cheese curd) is called in the dairy, the resulting material, which is formed from the Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) by the addition of Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. or lactic acid to the milk breakage.
There are different methods depending on the type of cheese:
First, the jelly is cut so that the Whey is the watery greenish-yellow liquid that results from cheese making. can drain. Coarsely cut for soft cheese and finer, the firmer the cheese should be.
For hard cheeses (The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. cheese, etc.), the 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. with a cheese As break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage. is repeatedly chopped up to cherry stone size.
In addition, the broken grain shrinks, the longer the break is stirred. As soon as the broken grains settle on the bottom of the vessel, they grow together again and can be broken up again, resulting in a crumbly Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice..
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