Ziger
As tailed (Switzerland) or Zieger (Germany, Austria) is a whey cheese or cream cheese referred consisting of whey is recovered by precipitation of the residual protein by acid.
The whey, pure or mixed with skimmed cow's milk or buttermilk , is heated to around 92 ° C and the acid is then added. Pure acetic acid is often used. Ziger is not stored and is sold fresh or smoked . It can be kept for around ten days. Ziger is rich in albumin . It contains around 75% water, 11% albumin, 8% fat and 3.5% lactose.
The word "Ziger" is very old. The etymology is uncertain; maybe it is of Celtic origin .
See also
- Schabziger , Switzerland under the short form tailed known
- ricotta
literature
- Schweizerisches Idiotikon , Volume XVII, Sp. 405 ff., Article Ziger ( digitized version ).
- JL Stein et al .: Milk and Dairy Products. In: Ullmann's Encyclopedia of Technical Chemistry. Volume 16, 4th edition, Verlag Chemie, Weinheim / New York 1978, p. 702.