How the milk is made to clot
The actual process of cheese extraction begins with dewatering, the so-called 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. of the 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). The milk is made to clot by adding Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. or lactic acid Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info.
The milk Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. casein from the milk is felled – the basis for producing all sorts of cheese.
Winning the cheese curd
Solid and liquid milk components are separated. This results in the As 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. (as an integral part of the milk) and the liquid Whey is the watery greenish-yellow liquid that results from cheese making..
- If you want to subsequently produce sweet milk cheese (Emmentaler, Camembert, etc.), take Lab.
Lab is a milk protein-cleaving enzyme found in calf stomach. Lab is added to the heated milk. The coagulation can be done only from 10 degrees and comes between 20 and 40 degrees C ° correctly. Thickening sometimes lasts only 30 minutes, but can take several hours for specialty cheeses and up to one and a half days in exceptional cases.
- When using 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)., sour milk cheese (cottage cheese, quark, etc.) is obtained.
The lactic acid bacteria reduce the milk People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). to lactic acid. The lactic acid brings the casein of the milk to coagulation. This is where whey and breakage (clotted egg whites) separate.