Sour milk cheese
Encyclopedia
Sour milk cheese is a cheese that has been curd
led (coagulated) by natural souring or by the addition of lactic acid bacteria
, such as Cottage cheese
. Sour milk cheese does not use rennet
for coagulation.
Sour milk cheese generally ripens for no more than two weeks in comparative warmth. 100 litres of milk yield about 8 to 9 kilograms of sour milk cheese, which contains less than 10% fat
and up to 37% protein
. Most sour milk cheeses are white mould cheeses or red mould cheeses, and many are flavoured with caraway
.
The various types of sour milk cheeses include:
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
led (coagulated) by natural souring or by the addition of lactic acid bacteria
Lactic acid bacteria
The lactic acid bacteria comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce...
, such as Cottage cheese
Cottage cheese
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from...
. Sour milk cheese does not use rennet
Rennet
Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
for coagulation.
Sour milk cheese generally ripens for no more than two weeks in comparative warmth. 100 litres of milk yield about 8 to 9 kilograms of sour milk cheese, which contains less than 10% fat
Fat
Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...
and up to 37% protein
Protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
. Most sour milk cheeses are white mould cheeses or red mould cheeses, and many are flavoured with caraway
Caraway
Caraway also known as meridian fennel, or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa....
.
The various types of sour milk cheeses include:
- Bauern-HandkäseHandkäseHandkäse is a German regional sour milk cheese and is a culinary speciality of Frankfurt, Offenbach am Main, Darmstadt, Langen and all other parts of South-Hessen. It gets its name from the traditional way of producing it: forming it with one's own hands.It is a small, translucent, yellow cheese...
- HarzerHarzerHarzer cheese is a German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig....
Handkäse - Harzer Korbkäse
- Harzer Stangenkäse
- Olmützer QuargelOlomoucké syreckyOlomoucké syrečky or olomoucké tvarůžky is a ripened soft cheese made in Loštice, Czech Republic, which is very easy to recognize by its strong scent and yellowish colour. It is named after the city of Olomouc and contains only 0.6% of fat....
- Tiroler Graukäse