841:
169:
31:
42:
151:
production, but modern techniques usually use whole milk (sometimes without any whey). Milk can be blended into the whey to improve curd cohesiveness, neutralize the acid in whey and increase yield. This mixture of milk and whey is heated before enough food grade acid is added to drop the pH to the
156:). Whichever type of acid is used by the cheesemaker it is important to maintain correct pH levels for the sweetness of the cheese's flavor. Some methods of mass-produced cheeses will use food grade
674:
679:
86:) or method of coagulation. Acid-setting is a method of coagulation that accounts for around 25% of cheese production. These are generally fresh cheeses like,
533:
561:
495:
82:
Cheeses can be classified according to a variety of features including ripening characteristics, special processing techniques (such as
180:
is usually applied to ripened acid-set cheeses only, but not to fresh cheeses. The various types of ripened sour milk cheese include:
732:
359:
325:
299:
266:
79:
When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter microorganisms.
136:, but it is not an essential ingredient and these cheeses can be produced by traditional methods without rennet or other enzymes.
821:
631:
528:
400:
513:
538:
508:
783:
778:
707:
684:
548:
773:
887:
611:
139:
Ricotta is a high-moisture cheese, like cottage cheese, but it is not a pressed curd cheese. It can be made from
722:
717:
658:
712:
702:
653:
648:
626:
596:
591:
566:
199:
851:
616:
581:
576:
858:
748:
636:
606:
586:
232:
91:
768:
763:
753:
393:
205:
112:
are made by first heating the milk to between 90 and 92 degrees
Celsius to create coprecipitation of
69:
727:
480:
601:
355:
349:
321:
315:
295:
289:
262:
256:
160:
to neutralize the acid of the whey, before heating the blend and adding the coagulating acid.
556:
465:
143:
or a blend of milk and whey. Traditionally, ricotta was produced from the whey byproduct of
865:
845:
806:
758:
621:
571:
523:
470:
417:
386:
643:
440:
881:
475:
435:
133:
46:
801:
518:
460:
455:
445:
157:
117:
95:
87:
132:
Rennet is also sometimes used in the processing of other fresh, soft cheeses like
811:
485:
450:
430:
227:
184:
153:
121:
109:
17:
168:
816:
503:
217:
144:
83:
30:
194:
148:
41:
826:
105:
409:
222:
189:
113:
99:
61:
34:
140:
98:. The other 75%, which includes almost all ripened cheeses, are
73:
65:
382:
76:. This type of cheese is technologically simple to produce.
152:
needed level (this could be some type of lactic, citric or
378:
351:
Handbook of Food
Products Manufacturing, 2 Volume Set
794:
741:
695:
675:
European cheeses with protected geographical status
667:
547:
494:
416:
394:
8:
68:(coagulated) by natural souring, often from
401:
387:
379:
167:
40:
29:
244:
291:Ullmann's Food and Feed, 3 Volume Set
7:
250:
248:
49:” is stretched and dried on bamboo.
294:. Wiley. 2017-06-19. p. 584.
25:
733:The Great British Cheese Festival
840:
839:
822:The Moon is made of green cheese
317:Fundamentals of Cheese Science
258:Exploitation of Microorganisms
1:
120:before addition of lactic or
348:Sinha, Nirmal (2007-04-27).
320:. Aspen. 2000. p. 363.
708:International Cheese Awards
904:
255:Jones, D.G. (2012-12-06).
835:
261:. Springer. p. 284.
723:National Cheese Exchange
718:Mountain Cheese Olympics
72:, or by the addition of
713:Lucerne Cheese Festival
703:American Cheese Society
562:Bosnia and Herzogovina
354:. Wiley. p. 638.
173:
50:
38:
784:Water buffalo cheeses
233:Quark (dairy product)
172:Ripened Harzer cheese
171:
44:
33:
27:Cheese set by souring
779:Stretch-curd cheeses
668:Special designations
206:Tyrolean grey cheese
176:In Germany the term
70:lactic acid bacteria
774:Sheep milk cheeses
728:Swiss Cheese Union
202:(Olmützer Quargel)
174:
164:Regional varieties
51:
45:Fresh Bai cheese “
39:
875:
874:
769:Goat milk cheeses
200:Olomoucké syrečky
16:(Redirected from
895:
888:Acid-set cheeses
846:Category: Cheese
843:
842:
403:
396:
389:
380:
373:
372:
370:
368:
345:
339:
338:
336:
334:
312:
306:
305:
286:
280:
279:
277:
275:
252:
58:sour milk cheese
21:
18:Sour milk cheese
903:
902:
898:
897:
896:
894:
893:
892:
878:
877:
876:
871:
866:List of cheeses
831:
807:Cheese ripening
790:
737:
691:
663:
543:
490:
412:
407:
377:
376:
366:
364:
362:
347:
346:
342:
332:
330:
328:
314:
313:
309:
302:
288:
287:
283:
273:
271:
269:
254:
253:
246:
241:
214:
166:
130:
108:and most other
28:
23:
22:
15:
12:
11:
5:
901:
899:
891:
890:
880:
879:
873:
872:
870:
869:
862:
855:
848:
836:
833:
832:
830:
829:
824:
819:
814:
809:
804:
798:
796:
792:
791:
789:
788:
787:
786:
781:
776:
771:
766:
756:
751:
745:
743:
739:
738:
736:
735:
730:
725:
720:
715:
710:
705:
699:
697:
693:
692:
690:
689:
688:
687:
682:
671:
669:
665:
664:
662:
661:
656:
654:United Kingdom
651:
646:
641:
640:
639:
629:
624:
619:
614:
609:
604:
599:
594:
589:
584:
579:
574:
569:
564:
559:
553:
551:
545:
544:
542:
541:
536:
531:
526:
521:
516:
511:
506:
500:
498:
492:
491:
489:
488:
483:
478:
473:
468:
463:
458:
453:
448:
443:
438:
433:
428:
422:
420:
414:
413:
408:
406:
405:
398:
391:
383:
375:
374:
360:
340:
326:
307:
300:
281:
267:
243:
242:
240:
237:
236:
235:
230:
225:
220:
213:
210:
209:
208:
203:
197:
192:
187:
178:Sauermilchkäse
165:
162:
129:
126:
64:that has been
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
900:
889:
886:
885:
883:
868:
867:
863:
861:
860:
856:
854:
853:
852:Cheese dishes
849:
847:
838:
837:
834:
828:
825:
823:
820:
818:
815:
813:
810:
808:
805:
803:
800:
799:
797:
795:Miscellaneous
793:
785:
782:
780:
777:
775:
772:
770:
767:
765:
762:
761:
760:
757:
755:
752:
750:
749:Cheese dishes
747:
746:
744:
742:List articles
740:
734:
731:
729:
726:
724:
721:
719:
716:
714:
711:
709:
706:
704:
701:
700:
698:
696:Organizations
694:
686:
683:
681:
678:
677:
676:
673:
672:
670:
666:
660:
659:United States
657:
655:
652:
650:
647:
645:
642:
638:
635:
634:
633:
630:
628:
625:
623:
620:
618:
615:
613:
610:
608:
605:
603:
600:
598:
595:
593:
590:
588:
585:
583:
580:
578:
575:
573:
570:
568:
565:
563:
560:
558:
555:
554:
552:
550:
546:
540:
537:
535:
534:Water buffalo
532:
530:
527:
525:
522:
520:
517:
515:
512:
510:
507:
505:
502:
501:
499:
497:
493:
487:
484:
482:
479:
477:
474:
472:
471:Smear-ripened
469:
467:
464:
462:
459:
457:
454:
452:
449:
447:
444:
442:
439:
437:
434:
432:
429:
427:
424:
423:
421:
419:
415:
411:
404:
399:
397:
392:
390:
385:
384:
381:
363:
361:9780470049648
357:
353:
352:
344:
341:
329:
327:9780834212602
323:
319:
318:
311:
308:
303:
301:9783527339907
297:
293:
292:
285:
282:
270:
268:9789401115322
264:
260:
259:
251:
249:
245:
238:
234:
231:
229:
226:
224:
221:
219:
216:
215:
211:
207:
204:
201:
198:
196:
193:
191:
188:
186:
183:
182:
181:
179:
170:
163:
161:
159:
155:
150:
146:
142:
137:
135:
134:fromage frais
127:
125:
123:
119:
115:
111:
107:
103:
101:
97:
93:
89:
85:
80:
77:
75:
71:
67:
63:
59:
55:
48:
47:Rushan cheese
43:
36:
32:
19:
864:
859:Cheesemakers
857:
850:
802:Cheesemaking
764:Blue cheeses
754:Cheesemakers
461:Pasta filata
425:
365:. Retrieved
350:
343:
331:. Retrieved
316:
310:
290:
284:
272:. Retrieved
257:
177:
175:
158:caustic soda
138:
131:
118:whey protein
110:whey cheeses
104:
96:cream cheese
88:queso blanco
81:
78:
57:
53:
52:
812:Cheese soup
632:Switzerland
607:Netherlands
496:Animal milk
481:Washed-rind
228:Soured milk
154:acetic acid
122:citric acid
817:Dairy salt
239:References
218:Mascarpone
145:mozzarella
128:Production
84:cheddaring
557:Argentina
466:Processed
195:Nieheimer
149:provolone
102:cheeses.
882:Category
567:Cornwall
524:Reindeer
426:Acid-set
367:23 March
333:23 March
274:23 March
212:See also
185:Handkäse
54:Acid-set
37:in sieve
827:Truckle
759:Cheeses
685:Italian
587:Ireland
582:Germany
549:Regions
441:Cottage
106:Ricotta
66:curdled
844:
649:Turkey
622:Serbia
617:Poland
612:Norway
602:Mexico
592:Israel
577:France
476:Smoked
436:Brined
410:Cheese
358:
324:
298:
265:
223:Paneer
190:Harzer
114:casein
100:rennet
62:cheese
35:Paneer
680:Greek
644:Tibet
627:Spain
597:Italy
572:Egypt
529:Sheep
519:Moose
504:Camel
456:Green
446:Cream
418:Types
92:quark
637:list
514:Goat
486:Whey
451:Goat
431:Blue
369:2019
356:ISBN
335:2019
322:ISBN
296:ISBN
276:2019
263:ISBN
147:and
141:whey
116:and
94:and
74:acid
539:Yak
509:Cow
60:is
56:or
884::
247:^
124:.
90:,
402:e
395:t
388:v
371:.
337:.
304:.
278:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
