Aerobic cheese ripening means cheese ripening with oxygen.

Affine cheeseAffine cheese - Care of the cheese to the optimal ripening point. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight. – 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 enzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk.) proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. degradation.

Vegan cheese, analogue cheese, artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese.

NaturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. is a mixture of the enzymes chymosinEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. 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 bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info and spores of certain bacterial strains from the shell 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).

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 proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. (protein) of cow’s 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), which is obtained for cheese production.

The dry matterThe 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. 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 culturesCheese cultures consist of various bacteria. Cheese cultures are an indispensable part of alpine dairies as well as valley dairies. consist of various bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info. Cheese culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). are an indispensable part of alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. dairies as well as valley dairies.

As break (or cheese curdAs 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.) is called in the dairy, the resulting material, which is formed from 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) by the addition of rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. or lactic acid to the milk breakage.

Detecting cheese defects and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. – on the cheese dough. Recognizing cheese defects requires some practice.