Cheesemaking arose as soon as man learned to milk the animals. In the remainder, not drunk the milk after milking at the end of the bactericidal phase occurred coagulation of milk and fermentation to lactic acid components of microorganisms.
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The resulting clot was compressed and separated from the whey. Merging the serum, one received a simple cheese. Kurt word you used, it is obvious to refer to this cheese can be found in various languages.
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There is evidence to believe that getting milk, and hence its simple processing of the cheese have been known to man 6,5-5 millennia BC. Oe.
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Since then, every end-of-the century of cheeses are becoming more common, seen as one of the most valuable food and penetrated into new regions of n corners of the globe. Until the XIX century. cheese-making is almost entirely dependent on local conditions.
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The composition of feed and breed domestic animals conditioned properties, biochemical and microbiological composition of raw milk, and climatic conditions and traditions in the technology determined what will be the cheese manufactured in a particular locality. So on and retained their distinctive cheeses Emmental, Gouda, Kostroma, the Dutch round of the steppe, Roquefort cheese, Edam, Latvian, cheddar, parmesan, suluguni, Georgian, tanks, and many others. In the last century cheesemaking began to lose local character. Export of technology has caused the need to first of all, the cultivation of artificial mixtures of defined composition of lactic acid microorganisms, as well as the choice of raw milk with specific properties and composition. In the XX century. the opportunity to manage the processes of milk production with desired biochemical and technological parameters, to grow and preserve a special ferment bacteria, to carry out a variety of physico-chemical and biological methods of processing raw materials and intermediate products. As a result, a large number of new varieties of cheese. At present, the range of cheeses, with more than 500 titles, continues to grow.