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Cheese production is simple in principle, but in most species complex at the same time. The cheese is produced by coagulation of the milk with rennet or lactic acid. In some cases, it may be used at different acid such as vinegar or lemon juice. (Source 2)
Until the mid-20th century in Slovakia kľaganie (clotting cheese) used only natural rennet - Klag (Klak, Klaga, t lag). Endowed with the dried animal stomachs (Rinck), by soaking them in jelly (warmed saline). Was stored in a wooden container (kľagovňica, kľagovňík) or a clay-glaze pitcher in a dry, dark place in the chalet. Klag word belongs to the basic terminology of the Carpathian alpine. It comes from the Romanian chiag (from lat. Coagultum - rennet). For the preparation of cheese rarely used and some fungi (file), water birch (Zemplén), gentian root (Gentiana Latin) plans and various fruit sour and bitter herbs. maternity leave Currently used rennet enzyme is chemically prepared containing chymosin (Source 1).
The cheese is used for cow, sheep, goat milk, but milk of other mammals (eg, buffalo, camel). Different types and flavors maternity leave of cheese are the result of: use of the milk of various mammals, varying percentages of fat in the dry matter, the use of certain types of bacteria, fungi, different length of maturation and other procedures in processing. track food animals adding condiments like herbs or spices. taste can also be affected by pasteurization of milk (Source 2).
How will you know good cheese? The cheese must be made from milk, not vegetable fat. Attention therefore called. analog. Compensation maternity leave cheese (analog) is a product in the production of the milk component was partially or totally replaced by a substance, most commonly vegetable fat. Such a product may be real is posted next to the cheese, but it should be in a prominent place clearly written, it is an alternative to dairy products. Surest way to Recognizing these cheeses nesyrov is their composition: The right has no vegetable fat cheese, what to do! (Source 3) type of cheese in principle affect its quality does not. Fat cheese, low-fat, fresh or ripened long - it's maternity leave all just a matter of the preferred taste. Imaginary warning maternity leave finger, I would picked up the so-called. processed cheese (syrokrémoch). They are made from one or more varieties of cheese crushing, grinding, mixing maternity leave with thermal melting salts by heating at a temperature of at least 70 degrees Celsius for a period of at least 30 seconds and adding or without the addition of other components (source 4). It is therefore a more complicated production method which is to reduce the price of the product may also use cheaper materials. In addition, controversial ingredients in processed cheeses in particular melting salt (additive) - phosphates. For the human body are more acceptable and much healthier thermized cheeses for which only natural ingredients gently heated, and mostly they do not add to the additives. When you do something for your health and give you a "good cheese" rather indulge Cottage maternity leave cheese, Lucia, Zervas (Gervais) etc. (Source 5). Also applies to the old familiar: Manufacturer quality product conceals nothing and often praises its advantages, or origin.
(Source 1: Source 2 http://www.uluv.sk/product/syridlo-1489/: http://cs.wikipedia.org/wiki/S% C3% BDR, 3 Source: maternity leave Peasant newspaper, no. 20 , May 16, 2008 in http://polnohospodari.sk/, Source 4: http://www.mlieko.sk/tavene_s.php, Source 5 http://www.senorita.cz/pravda-o-tavenych -syrech.html)
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