Sour milk cheese

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Sour milk cheese or acid-set cheese is a cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacteria, such as Cottage cheese. Sour milk cheese does not use rennet for coagulation.[1][2][3]

Sour milk cheese generally ripens for no more than two weeks in comparative warmth. 100 litres of milk yield about 8 to 9 kilograms of sour milk cheese[citation needed], which contains less than 10% fat and up to 37% protein. Most sour milk cheeses are white mould cheeses or red mould cheeses, and many are flavoured with caraway[citation needed].

The various types of sour milk cheeses include: