Butter cheese

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Butter cheese

The Butter Cheese is one of the semi-solid cut cheeses . Like most cheeses , it is made from cow's milk and matures for three to four weeks. In 2012, around 31,500 tons of butter cheese were produced in Germany.

history

Butter cheese is a descendant of the Italian Bel Paese , which is protected as a company trademark. In Germany, butter cheese was allegedly first produced in 1928 in the Weihenstephan State Dairy and then introduced as a type of cheese. Butter cheese is now also produced in other countries.

Manufacturing

For the production of butter cheese, cow's milk is acidified with mesophilic and additionally with thermophilic starter cultures . The production is characterized by large amounts of rennet and high rennet temperature (40 to 42 ° C). As a result, the coagulation time of the milk is very short and intensive lactic acid fermentation occurs during and after production. After curdling , the curd is shaped into mostly round loaves, kept warm at 38 to 40 ° C and salted in brine. The ripening takes place at very low temperatures (3 to 7 ° C).

Properties and taste

The consistency of butter cheese is semi-firm to firm and the taste is mild and slightly acidic. The appearance is yellowish with no or very little perforation. The water content of the fat-free cheese mass is above 61% to 69% according to the German cheese ordinance. The fat content i. Tr. is 45% to 53% depending on the fat content level .

See also

Web links

Commons : Butterkäse  - Collection of images, videos and audio files

Individual evidence

  1. a b J. Kammerlehner: Labkäse-Technologie , Volume II, Verlag Th. Mann, Gelsenkirchen-Buer (1988), ISBN 3-7862-0079-3 .
  2. Cheese Ordinance (PDF file; 94 kB)