Depending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called “burning of the break “.

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)

This is a soft cheese with noble mold outside and blue mold in the cheese dough. The soft cheese has two different mold cultures.

Enzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk.

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.

Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain.

Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) – in Germany it is different.

The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).

The 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.

In vaccination, the milk is mixed with starter cultures (lactic acid bacteria, mold cultures).

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.

The 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.