Cheese from sheep, goat and cow milk/ UV

Those who keep sheep and goats like to process the milk themselves into yogurt and cheese. And the great need for thorough information is shown by the many well-attended seminars and courses on cheese-making. Processing milk into high-quality and tasty products requires some knowledge of biological and biochemical processes and a certain amount of experience in practical work. Therefore, the book is not a collection of recipes, but it provides the important basic knowledge from milk processing to ready-to-sell specialties. The author knows how to share his practical experience and easy-to-understand instructions in a very clear way.

• Composition of milk ingredients
• Requirements for milk processing
• Hygiene, cleaning and disinfection
• Protein composition and precipitation possibilities
• Auxiliary substances for milk processing
• Production of sour milk products
• Fresh cheese, soft cheese, mold cheese, semi-hard cheese (from sheep's milk)
• Required equipment
• Basic method of production
• Faults, causes and their elimination
• Cheese ripening
• Whey utilization and butter production
• Differences in processing goat milk
• Cottage cheese and sour milk cheese production (from cow milk)