The milk is made to clot
The actual process of cheese extraction begins with dewatering, the so-called thickening of the milk. 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.
Winning the cheese curd
Solid and liquid milk components are separated. This results in the curd (as an integral part of the milk) and the liquid whey.
- If you want to subsequently produce sweet milk cheese (Emmentaler, Camembert, etc.), take Lab.
Lab is a milk protein-cleaving enzyme found in calf stomach. Lab is added to the heated milk. The coagulation can be done only from 10 degrees and comes between 20 and 40 degrees C ° correctly. Thickening sometimes lasts only 30 minutes, but can take several hours for specialty cheeses and up to one and a half days in exceptional cases.
- When using lactic acid cultures, sour milk cheese (cottage cheese, quark, etc.) is obtained.
The lactic acid bacteria reduce the milk sugar to lactic acid. The lactic acid brings the casein of the milk to coagulation. This is where whey and breakage (clotted egg whites) separate.
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