Sour milk cheese is a cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacteria, such as Cottage cheese. Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice The Lactic Acid Bacteria (LAB comprise a Clade of Gram positive, low- G[[Cytosine C]] acid tolerant non-sporulating non-respiring rod or cocci that are Cottage cheese is a Cheese Curd product with a mild flavor It is drained but not pressed so some Whey remains Sour milk cheese does not use rennet for coagulation. Rennet (ˈrɛnɪt is a natural complex of enzymes produced in any Mammalian Stomach to digest the mother's milk and often used in the production of Cheese
Sour milk cheese generally ripens for no more than two weeks in comparative warmth. 100 litres of milk yield about 8 to 9 kilograms of sour milk cheese, which contains less than 10% fat and up to 37% protein. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Most sour milk cheeses are white mould cheeses or red mould cheeses, and many are flavoured with caraway. Caraway or Persian cumin ( Carum carvi) is a Biennial plant in the family Apiaceae, native to Europe and western Asia
The various types of sour milk cheeses include:
- Bauern-Handkäse
- Harzer Handkäse
- Harzer Korbkäse
- Harzer Stangenkäse
- Olmützer Quargel
- Tiroler Graukäse
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