Monthly Archives: February 2010

Streptococcus (Streptococcus). Milk under normal conditions, milked and stored at a temperature above 10 °, will be sour and will sooner or later curl into a uniform curd, not scratched by gases. Souring usually progresses from bottom to top, which testifies, … read on

Changes perceived in milk and its products, therefore also in cheeses, usually take place under the influence of various microorganisms. We can sometimes influence these transformations of a fermentative nature, and even guide them. Yes in buttering, where … read on

Buttermilk . The specific gravity of buttermilk ranges from 1,032 do 1,033. The fat content should not exceed the fat content if it is churned properly 0,5%. It consists of the tiniest little balls, which are the hardest to think.
Jako materiał na sery … read on

Skim milk. There are two types of skim milk: 1. collected, obtained by means of stands, 2. milk of the same name, from which almost all the fat was extracted with a centrifuge (centrifuged milk, or more precisely - skimmed milk). Stand milk, from which the cream was collected, … read on

Sheep milk . In antiquity, the most delicate and noblest cheeses were made from sheep's milk. Goat's milk was then considered inferior to sheep's milk, the cow began to be used for this purpose much later. Po dziś dzień mleko owcze stanowi najcenniejsze tworzywo na sery.… read on

Cow's milk is mainly used to make cheeses, less often sheep, goat, buffalo and the milk of other domestic animals, e.g. mares etc..
Milk consists of water, protein bodies, fat, milk sugar and mineral salts. Some of these ingredients are dissolved in water, … read on

The purpose of the cheese making industry is, in fact, to extract protein from the milk (casein) and fat, concentrating them and focusing them in a convenient form, in addition, the transformation of proteins into a more simple and digestible form and giving the product a significant shelf life. Originally, it was salted and … read on