Fermented milk cheese

In essence, cheese is a food product that is made from various types of milk, as well as cream using enzymes or lactic acid bacteria, which accelerate the natural fermentation process. In addition, some varieties of cheeses produce heat treatment, which helps to give the finished culinary product the necessary quality characteristics.

Researchers place cheese among a list of some of the most ancient foods known to humans throughout the history of human civilization. Currently, there are simply a colossal number of varieties of cheeses that differ from each other not only in appearance or production technology, but also in taste, consumer and useful characteristics.

Among all the cheese variety, I would like to highlight such main groups of the product as:



rennet cheeses;

hard cheeses;

soft cheeses;

brine cheeses;

whey cheeses;

cheeses with mold;

fermented milk cheeses.



Professionals call the last type of cheese nothing more than natural. Fermented milk cheeses are produced by means of milk processing, for fermentation of which lactic acid sourdough is used. Salt and spices are added to cheese mass during fermented milk cheese maturation. This ultimately produces different varieties of fermented milk cheese.

At the final stage of fermented milk cheese production the cheese mass is moulded and dried. In the food industry, all fermented milk cheeses are classified into three main categories:



textured or green fermented milk cheese;

curd fermented milk cheese;

processed fermented milk cheese;

non-fermenting fermented milk cheese.



In a separate group, melted fermented milk cheeses are distinguished, which can be sweet or salty, as well as pasty, sausage, canned, as well as elite and flavored, for example, mushroom or with herbs. Melted or processed fermented milk cheeses are made in the process of melting rennet fermented milk cheese.

In addition, during the production of melted fermented milk cheese, natural cottage cheese, butter, sour cream or milk, as well as various spices or fillers are added to the product. Melted fermented milk cheeses are called a recyclable product. This early visibility of fermented milk cheese has a longer shelf life and is also less sensitive to temperature changes.

Various types of milk are used to make a particular variety of fermented milk cheese. For example, skim cow's milk is used to make green fermented milk cheese. The cheese has an original green color, as cheesemakers add powder from the blue donut plant to the product. Lithuanian or Harz fermented milk cheese is produced from cottage cheese, to which salt is added.

Non-fermenting curd fermented milk cheese is produced using rennet enzymes. Often, fresh fermented milk cheese is called curd cheese due to the similarity in the production technology of two types of product. Cream fermented milk cheese is produced during dehydration of rennet-sour clot.