Slip milk
In agriculture, Schlickermilch (also Schloppermilch or Schlippermilch ) refers to the pure milk that is left over after the cream or cream has been removed, which is used for curd cheese or given to servants to eat with curdled bread. It was also used in pig fattening.
In the Silesian dialect , Schlickermilch is a name for milk that has turned sour and can be used accordingly. It occurs when the lactose in fresh, untreated milk is converted into lactic acid by lactic acid bacteria ( lactic acid fermentation ) and the protein contained in the milk aggregates and precipitates by lowering the pH value .
Individual evidence
- ↑ Grimm German Dictionary : schlippermilch, f. curdled, sour, thick milk; slippery, verb. further education to schlippen (see also schlipfern), schles. slide, sway, in East and West Prussia from the swaying movement of the thick milk; also curdle, from the milk, when the oil-light has separated from the cheesy, so in Posen.
- ↑ Krünitz Economic Encyclopedia 1773-1858
- ^ Journal of Agriculture, Volume 6, Paul Parey. (1858), p. 57 ff. And p. 159 ff.
- ^ Paul Drechsler Wencel Scherffer and the language of the Silesians: A contribution to the history of the German language , Georg Olms Verlag (1977), p. 228