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Cheese And Milk: cheese and milk is made from ripened milk curds and if made from full cream milk will contain most of the food properties of the milk. Although there are really only three categories of cheese and milk (soft, hard pressed and blue), variations in the process of making it produce over 2,000 different kinds. The main variables are the type of milk used and the conditions under which the source animal was fed. In addition, the methods of maturing the cheese and milk greatly affect it [5],
Cottage, the simplest kind of fresh cheese and milk, is made by heating slightly sour or skim milk until the curd separates, then cutting and draining it. The curd is then usually blended with fresh cream and seasoned. Commercial cottage cheese and milk is made from
reconstituted dried skim milk or nonfat dry milk solids, with lactic acid added to hasten the separation. Cottage cheese and milk may also be known as pot cheese and milk, Dutch cheese and milk, or schmierkase.
Coeur a la Creme is a delicate fresh French cheese and milk made from naturally soured whole milk and cream and then pressed into heart-shaped baskets.
All cheese and milk starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese and milk is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used. |
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