Whey cheese
Whey cheese is not made from milk , but from the whey . Whey cheese is a particularly low-fat cheese .
Whey is a by-product that arises from the production of cheese from milk. The essential difference between rennet cheese or sour milk cheese and whey cheese is that the whey cheese does not contain casein , but the whey proteins albumin and globulin . Their precipitation (coagulation) takes place through heat. Casein, on the other hand, coagulates through the rennet enzymes pepsin and chymosin or through acidification.
Sometimes a distinction is made between whey protein cheese and whey cheese . Most of the cheeses traded as whey cheese are whey protein cheeses, they mainly consist of the protein of the whey, the albumin, and contain very little milk sugar . Actual whey cheese also contains milk sugar and is obtained by thickening the whey.
Whey protein cheese
To make whey protein cheese, the whey is heated up to 95 ° C and acidic agents are often added shortly before the temperature is reached, with the result that the whey proteins albumin and globulin are deposited on the surface, where they can be skimmed off and further processed. The whey that remains is then no longer yellowish and cloudy, but rather greenish and transparent.
After skimming, whey cheese can be finely whipped and salted, which gives it a creamy consistency.
Whey protein cheeses are:
- Anari from Cyprus
- Breuil from the French Basque Country
- Brocciu , a very famous Corsican cheese
- Greuilh , a cheese from the French Aquitaine , the well with quince jam fits
- Lor , a Turkish whey cheese
- Ricotta , a specialty from Italy
- Sérac , a cheese from the French and Valais Alps
- Urdă , a specialty from Romania
- Ziger , also Zieger, German generally for whey cheese
- Gailtaler Almschotten, from Carinthia, Austria, often smoked over local wood
Caramelized whey
The residual whey remaining after the whey cheese production is stirred for hours at high heat and thus reduced.
- Brown cheese made in Norway from goat's milk or cow's milk whey, e.g. B. Ekte Geitost , Gudbrandsdalsost , Fløtemysost
- Alpine chocolate , made in Switzerland and Vorarlberg. It is considered a special, very expensive and rarely available specialty.
Individual evidence
- ↑ Handbook for food chemists: Food - consumer goods ..., edited by Wolfgang Frede, Springer-Verlag, 3rd edition, page 540, ISBN 978-3-642-01684-4