Author page: sinah

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sinah

9 articles published

The Art and Science of Cheese Making: A Step-by-Step Journey (part 2)

You want to read this article from the beginning? Please click here for part 1. Pressing and Shaping After curds are cut, cooked, and stirred, they are transferred into moulds. These moulds are designed to shape the cheese and allow further whey expulsion. The shape and size of the mould vary depending on the cheese…

The Art and Science of Cheese Making: A Step-by-Step Journey (part 1)

Cheese-making is a fascinating combination of art and science. Every step in the process, from choosing the right milk to implementing suitable ripening methods, contributes to the creation of distinct flavours, textures, and aromas that define different types of cheese. The art of making certain cheeses has been passed down from generation to generation. Each…

Cheese’s Invisible Architects: Exploring the Microbial Ecosystem

Real Swiss Cheese12. February 20231KViews 0Likes 0Comments

Microorganisms in Cheese Cheese is a complex ecosystem teeming with bacteria, yeasts, and moulds. More than 100 different microbial species can easily be found in a single cheese type, making cheese not just a food but an ecosystem of microbial life. Microorganisms, mainly lactic acid bacteria (LAB), are essential in the cheese-making process. They convert…