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Food Handbook pp 151-167 | Cite as

Cheese

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

According to the Dutch Cheese Decree, cheese is the product which is obtained by curdling milk and/or buttermilk and removing whey. The product may or may not be ripened and/or matured. The milk can come from cows, goats or sheep, but also from a number of other animals. For instance, reindeer cheese in Lapland or mozzarella (buffalo and/or cows milk) in Italy. In Northern Europe most cheese is made of cows’ milk. Cheese made with goats’ or sheep’s milk is called goats’ milk cheese and sheep’s milk cheese specifically.

Keywords

Lactic Acid Bacterium White Mould Fresh Cheese Processed Cheese Curdling Temperature 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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