AnaerobicThe cheese ripens here by microbiological and fermentative (caused by enzymes) protein degradation. » More info cheese ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info 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 conversionThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info of milkCheese 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) » More info. » More info) proteinCasein 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 milk, which is obtained for cheese production. » More info […]
