Casein is a constituent of the protein (protein) of cow’s milk, which is obtained for cheese production.
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.
Cheese cultures consist of various bacteria. Cheese cultures are an indispensable part of alpine dairies as well as valley dairies.
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.
Detecting cheese defects and quality – on the cheese dough. Recognizing cheese defects requires some practice.
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)