Sour-milk cheese , natural cheese - cheese made from milk using lactic acid sourdough . Unlike rennet cheeses , rennet is not used in the production of fermented milk cheese.
For fermentation of milk intended for the production of cheese, bacterial strains of the genus Lactobacillus are used : Lactococcus lactis , Lc. cremoris , Lc. diasetilactis , Lactobacillus acidophilus , Lactobacillus delbrueckii , which are highly acid-forming. Depending on the crops used and the temperature, cold and warm ripening are distinguished. Mesophilic bacteria are used at a temperature of 21-27 ° C, the ripening process lasts 15-18 hours [1] [2] . Warm fermentation is carried out at a temperature of 40-42 ° C with the participation of thermophilic bacteria for 1.5-2.5 hours [1] .
In milk, fermented with lactic acid sourdough, a significant amount of lactic acid is formed . Under its action, when heated, acid coagulation of milk occurs: milk protein coagulates, forming a clot or cottage cheese . Sour-milk cottage cheese has high acidity, mainly lactic acid is also involved in the process of cheese ripening [3] . An example of fresh sour milk cheese is homemade cheese.
In the production of sour-milk cheeses, a high pasteurization temperature can be used and thus the consistency and yield of cheese can be improved. The method of coagulation of a protein fermented with lactic acid under high temperature conditions is called thermo-acid coagulation [3] . Adyghe cheese is produced by the method of thermoacid coagulation [3] , green cheese is made from skim milk.
In the production of some varieties of cheese, rennet is added to milk in addition to lactic acid starter culture [2] . In this case, the cheese mass is formed in the process of acid-rennet coagulation of milk protein, such cheeses are sometimes called combined. This group of fermented milk cheeses includes cream cheese [3] , Kharts , Mainzer [4] , and Lithuanian.
Mostly produce fresh sour-milk cheeses with a soft curd texture, high acidity and humidity. The taste and smell of soft fermented milk cheeses hardly differs from soft rennet cheeses, while ripened rennet and fermented milk cheeses differ significantly [3] . An example of ripe sour-milk cheese is exotic . Natural cottage cheese and sour-milk cheeses are used for the preparation of processed cheeses [3] .
Adyghe cheese
Home-made sour milk cheese
Olomoucké tvarůžky
Handkäse
Milbenkäse
Notes
- ↑ 1 2 Spreer E. 7.5. Cheese from sour milk quarg // Milk and Dairy Product Technology . - Marcel Dekker, 1998 .-- P. 315-319. - 483 p. - ISBN 0-8247-0094-5 .
- ↑ 1 2 Culinary Institute of America. The basic steps of cheese making // Garde Manger: The Art and Craft of the Cold Kitchen . - 4st ed .. - John Wiley & Sons, 2012. - T. 1. Cold dishes (Cooking). - P. 375. - 706 p. - ISBN 978-0-470-58780-5 .
- ↑ 1 2 3 4 5 6 Tverdokhleb G.V., Sazhinov G.Yu., Ramanauskas R.I. Chapter 31. Technology of fermented milk cheeses // Technology of milk and dairy products. - M .: eLi print, 2006 .-- 616 p. - ISBN 5-94343-104-7 .
- ↑ Schaefer G. Cheese Varieties // Little Cheese and Wine Book . - Silverback Books, 2006. - P. 11. - 83 p. - ISBN 978-1-59637-075-3 .