The source milk for the cheese production
Cheese milk is the source milk for cheese production. This is pre-matured with lactic acid Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold)., raw or pasteurized and with adjusted 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. between 3,5% or 4,2%
Whats about our source milk at our The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. dairy: During our cheese production, only fresh The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. (Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain.) from the alps region is used.
Purity of a cheese? – In the cheese regulation in Germany is written:
“Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet Whey is the watery greenish-yellow liquid that results from cheese making., sour whey and whey cream (whey cream).
As cheese milk in Germany also apply:
- Buttermilk products
- Cream Products for making cream cheese
- Sweet whey, sour whey and whey cream (whey cream), also with the addition of milk and cream products, for the production of whey Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. cheese.
Buttermilk products may not contain any binders. The milk may be wholly or partly replaced by sheep, goat or buffalo milk. The dairy products referred to in sentences 1 and 2 may be wholly or partly replaced by equivalent sheep, goat or buffalo milk products. The products referred to in sentences 1 to 5 may be mixed together and The 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. by removal of water or using milk protein concentration techniques by removal of other milk ingredients, the percentage of whey protein in the total protein not exceeding that of cheese milk. “