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Figure 5-4. Partition of milk into cheese and whey.

form of fat and protein, than the milk from which it was made. Thus, cheese making can simply be viewed as a concentration process, in which the water portion, or whey, is removed and the solids are concentrated. In fact, as we shall see later, most of the steps involved in cheese making are performed for the singular purpose of removing water. Doing so not only concentrates and solidifies the solid matter, but also decreases microbial and enzymatic activities such that cheese is much better preserved than milk.As noted in the previous chapter, buttermilk, yogurt, sour cream, and other cultured dairy products are different from cheese in several respects, but chief among these differences is that these products do not involve a water removal step.

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Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

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