Dickete
Dickete (from curdling , even jelly called) is in the cheese with rennet or lactic acid renneted milk of cows , water buffalo , sheep or goats .
Manufacturing
If you let raw milk stand for a while, it will turn sour by itself, but this souring is hardly controllable. Pasteurized milk does not acidify by itself. This is why starter or acidification cultures are added to the milk for the production of cheese, which convert the milk sugar ( lactose ) into lactic acid. By adding rennet, the milk protein ( casein ) coagulates .
After the starter cultures have been added, the cheese maker constantly checks the acidity of the milk in order to determine when to add the rennet. This begins the curdling of the milk. If the milk is not moved during curdling, a smooth, gelatinous mass, also known as a jelly or curd , forms. This process takes 30 minutes to two hours. The temperature during curdling varies between 21 and 35 ° C depending on the type of cheese. For soft cheese , the milk is warmer to curdle than for hard cheese with the same curdling time.
No rennet is used in the production of cream cheese ( fromage frais in French ) and sour milk cheese such as hand cheese or Olomouc Quargeln ; the coagulation takes place exclusively through lactic acid bacteria.