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 “burning 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)

This is a soft cheese with noble mold outside and blue mold in the cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. The soft cheese has two different mold 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.

EnzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info 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.

The F.D.M.The 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 value related to 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, 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.

Hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info comes from cows that are fed exclusively with fresh grassland feed, hayHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info and little grain.

Here in AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info, we call our fresh, naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info 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 for our cheese production hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info (hay mild standard) – in Germany it is different.

The large round holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info (round holes, fermentation holes) are caused by fermentation gases of bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. (for example, the propionic acid bacteria in Emmentaler, etc.).

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 by adding 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 bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. The milk proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info casein from the milk is felled – the basis for producing all sorts of cheese.

In vaccinationIn vaccination, the milk is mixed with starter cultures (lactic acid bacteria, mold cultures). » More info, 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 mixed with starter 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 (lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese., mold cultures).

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 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.

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 period is also called the lactationThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production.