Casein is a constituent of the protein (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) » More info, 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. » More info 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. » More info consist of various bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. Cheese culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info are an indispensable part of alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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. » More info) 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) » More info 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. » More info 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. » More info – on the cheese dough. Recognizing cheese defects requires some practice.

Depending on the type of cheese, this 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. » More info is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more wheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info, which is called “burningDepending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". » More info of the break “.

Cheese 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 the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet wheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info, sour whey and whey cream (whey cream)