Category Archives: Cheese encyclopedia

Casein

Casein

Casein – special protein content of milk Casein is a constituent of the proteinCasein is a constituent of the protein (protein) of cow’s milk, which is obtained for cheese production. » More info (protein) of cow’s milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, […]

Affine cheese

Affine cheese

Affine cheese – Care of the cheese to the optimal ripening point Cheese-makers enjoy a high reputation. In its most original form, “Affinieren” means the care and refinement of cheese. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight. This great art requires extensive knowledge of the product and, of course, a lot […]

Bactofugation for milk processing

Bactofugation for milk processing

Removal of bacteria and spores Baktofugation is a process in which a specially designed hermetic centrifuge is used to separate bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info and spores of certain bacterial strains from the shell milkCheese milk is the milk intended for the production of […]

Anaerobic ripening of cheese

Anaerobic ripening of cheese

Anaerobic cheese ripening without oxygen The cheese ripens here by microbiological and fermentative (caused by enzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info) proteinCasein is a constituent of the protein (protein) of cow’s milk, which is obtained for cheese production. » More info […]

Aerobic maturing of cheese

Aerobic maturing of cheese
Aerobic cheese ripening means cheese ripening with oxygen In this type of cheese ripening, the cheese ripens under oxygen supply by surface growth of red crops (red smear bacteria) brushed on the cheese surface - or - through white mold cultures, from outside to inside. Other known types of cheese ripening are: Anaerobic maturation (lactic [...]

Holes in the cheese

Holes in the cheese

Technical term for holes in cheese The large round holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info (round holes, fermentation holes) are caused by fermentation gases of bacteriaBacterium Linens (red culture bacteria) are brushed with salt […]

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