축산식품가공학 정리 - 치즈

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General feature of cheese
• Cheese has been made in most cultures from ancient times.
• Cheese is a milk concentrate, the basic solids of which consist mainly of protein, actually casein, and fat. The residual liquid is called whey.
• As a rule of thumb, the casein and fat in the milk are concentrated approx. 10 times in production of hard and some semi-hard types of cheese.
• No strict definition of the concept of cheese is possible, as so many variants exist.
• The moisture content of the cheese serves to distinguish various categories, such as hard (low-moisture), semi-hard and soft cheeses. A generally accepted classification of cheese is given in FAO/WHO Standard No. A 6.

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