Anaerobic cheese ripening without oxygen
The cheese ripens here by microbiological and fermentative (caused by Enzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk.) Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. degradation.
By paraffin or film coating, the cheese matures without oxygen influence evenly through the cheese Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice.. This shields the cheese from external influences.
Other cheese maturation types are:
- Aerobic cheese ripening means cheese ripening with oxygen. maturation (surface maturation)
- Propionic acid maturation
- Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. maturation
- Double maturation
- Whitewash maturing
- Double Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). maturation
- Green-blue-sky ripening