Vaccination – a process in cheese production
In vaccination, 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) is mixed with starter Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). (lactic acid Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info, mold cultures).
By In vaccination, the milk is mixed with starter cultures (lactic acid bacteria, mold cultures). with sour milk bacteria or by adding an animal rennet, the milk is made to 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.. As a result, it is 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. in the jargon.
Only through a specific combination of the two processes can today the maturation process be controlled in a targeted manner. Since The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. is a pure Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. product, the flavor and aroma are as consistent as possible.
Until Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. is complete, the process takes between 30 and 40 minutes. At the same time Whey is the watery greenish-yellow liquid that results from cheese making. separates from the curdled Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. of milk (jelly).
The jelly is, to better separate the whey, cut by the Senn with a so-called 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. in pieces of equal size.
By splitting the jelly, the whey dissolves and the cheese is broken:
- The smoother the pieces are cut, the better the cheese becomes.
- The smaller the jelly is cut into small pieces, the more whey exits the debris
- The smaller the pieces, the stronger the cheese will be later (different cheese products)
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