1. Cheese
→ in germany: about 23 kg cheese in a year

2. Content: - definition - classification - production - bearing - facts
bearing Lagerung

3. Definition cheese:
= a solid milk product
→ mostly made by the coagulation of the milk protein casein
→ the oldest way to preserve milk

4. rennet cheese → ripened → not ripened
Classification
- sorts of cheese:
rennet cheese → ripened
→ not ripened
sour milk cheese → ripened (e.g. Harz cheese)
→ not ripened (e.g. curd, cream cheese)
- water content
> 73% → cream cheese
67- 73% → soft cheese
60- 73% → sour milk cheese
54- 69% → semi-hard cheese
< 56% → hard cheese
rennet cheese Labkäse
sour milk cheese Sauermilchkäse
cheese curd Käsebruch
ripened gereift
curd Quark
semi-hard cheese Schnittkäse

5. Production - rennet cheese 3 main steps: - pretreatment of the milk
- cheese curd preparation
- final processing
pretreatment of the milk
cheese curd preparation Käsebruchbereitung
raw milk Rohmilch
cheese- making milk Kesselmilch
to thicken andicken, dicklegen
Cream Rahm
skimmed milk Magermilch

6. cheese curd preparation
cheese curd preparation Käsebruchbereitung
cheese- making milk Kesselmilch
to thicken andicken, dicklegen

7. final processing
to squeeze auspressen, verdichten
rind Rinde

8. → important: high humidity → 96%
Bearing
→ important: high humidity → 96%
→ ripenning time: diffent of the sorts of cheese
→ temperature: mostly cold,
in some special cases warm
humidity Luftfeuchtigkeit

9. - most popular cheese in Germany: ?
Facts about cheese:
- most popular cheese in Germany: ?
- the most smelly cheese: „Vieux Bologne“ of France
- the first clues of the production of cheese: Poland
- one of the most expensive cheeses: „Pule“
donkey Esel

10. Thank you for your attention!