Category Archives: Cheese making

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