Casein – special protein content of milk
Casein is a constituent of the protein (protein) of cow’s Cheese 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 casein does not enter the Whey is the watery greenish-yellow liquid that results from cheese making. and is therefore Melting cheese is a proven process to refine and make it more durable. into cheese.
Casein is a mixture of several proteins and is used, among other things, to The alpine cheese is best located in a cellar with high humidity. and transport protein, calcium and phosphate to the newborn calf.
Additional information and self-experiment
For the young calf, casein is the most important source of protein, calcium and phosphate. Fresh cow’s milk contains about 3% casein.
Leaving fresh cow’s milk in the air for a few days will produce lactic acid Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info that produce lactic acid. Subsequently, the 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. separates from the whey. In between floats the flaky, curdled to white mass casein.