What is fermented cheese?
fermented cheese is food found around the world. The fermentation process allows dairy products to be maintained at a room temperature for a long time, which was necessary on days before cooling. The cheeses are fermented by adding different types of bacteria to dairy products and allowing bacteria to eat lactose. Hard and soft cheeses are made by fermenting milk by adding live cultures.
There are two main types of cheese-fermented and unfermented. Unoffair cheeses are produced by heating milk, adding acid that causes curd and whey to separate and then tension the curd. These cottage cheese can be eaten, while moist, such as in cottage cheese, or pressed until semi -firing and solid, for example in Indian cheese, PANEER . In both cases, the cheese must be quickly consumed or it will be wrong. Fermented cheese was developed thousands of years ago because the way to develop dairy products to endure weeks or months.
The process of making fermented cheese differs significantly from PROOSU production of unfermented cheese. Hard cheeses require the addition of renin or renin replacement and all fermented cheeses need to add living cultures to them. These cultures feed on lactose in milk and produce lactic acid as a by -product. This process is often called aging, but in fact it is a type of fermentation. The cheeses can be fermented anywhere from weeks to months.
historically the cheese was fermented in caves. The caves provided an area that was cold, wet and far from the Sun that could damage fermented cheese and make it inedible. In some areas, cheeses are still aging in caves, although it is more common in modern times to ferment them in buildings controlled climate. Living organisms in the cheese should be kept cool to reproduce and ferment the milk into the cheese.
Most cheeses are variations of fermented cheese. Cultures have joined the cheeseRA and the conditions under which it is aged is responsible for many different flavors and textures of cheese. All bacteria added to the cheese to fermentation are safe to consume. Dangerous bacteria are often removed from milk before fermentation by the pasteurization process.