Cream cheese is made by acidification using lactic acid bacteria and rennet. Usually the milk is first subjected to heat treatment in order to extract the whey proteins from the whey. In contrast to casein, whey proteins are relatively resilient to lactic acid or rennet, but they are much more sensitive to heat. On the basis of their appearance and consistency, we distinguish between:
- Quark and cream cheese (paste-like / semi-solid consistency)
- Cottage cheese (granular) and
- Curd cheese
What is quark? In contrast to cream cheese, quark must by law contain at least 18 % solids. | |
