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 between 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 the alps region is used.
Purity of a cheese? – In the cheese regulation in Germany is written:
“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).
As cheese milk in Germany also apply:
- Buttermilk products
- Cream Products for making cream cheese
- Sweet whey, sour whey and whey cream (whey cream), also with the addition of milk and cream products, for the production of whey protein cheese.
Buttermilk products may not contain any binders. The milk may be wholly or partly replaced by sheep, goat or buffalo milk. The dairy products referred to in sentences 1 and 2 may be wholly or partly replaced by equivalent sheep, goat or buffalo milk products. The products referred to in sentences 1 to 5 may be mixed together and thickened by removal of water or using milk protein concentration techniques by removal of other milk ingredients, the percentage of whey protein in the total protein not exceeding that of cheese milk. “
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