Aerobic cheese ripening means cheese ripening with oxygen.
Affine cheese – Care of the cheese to the optimal ripening point. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight.
The cheese ripens here by microbiological and fermentative (caused by enzymes) protein degradation.
Vegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese.
Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.
Baktofugation is a process in which a specially designed hermetic centrifuge is used to separate bacteria and spores of certain bacterial strains from the shell milk.
The purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as – for examle – cheese.
Casein is a constituent of the protein (protein) of cow’s milk, which is obtained for cheese production.
The dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa.
Cheese cultures consist of various bacteria. Cheese cultures are an indispensable part of alpine dairies as well as valley dairies.
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.
Detecting cheese defects and quality – on the cheese dough. Recognizing cheese defects requires some practice.