The 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 is made to clotThe 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. » More info The actual process of cheese extraction begins with dewatering, the so-called thickeningThe milk is pre-acidified and thickenedThe 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. » More info with the help of the rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info (calf rennet, microbial labs of bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. or pepsinEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info). The milk coagulates and a firmer mass forms. » More info of the milkCheese milk is the milk […]
