Art cheese one calls one in the USA end 19. Century invented cheese from skimmed milk and cattle tallow as well as with which the milk is replaced by milk protein or other proteins.

During the production by centrifugation won skimmed milk is mixed with liquid cattle tallow (Oleomargarin) and treated with lab. In such a way won cheese is clearly cheaper by substitution of the milk fat by the more inexpensive cattle tallow than conventional cheese.

In a similar way are manufactured, them contained however instead of skimmed milk water and milk, Soja or bacteria protein as well as oil, more more flavour, more color and further additives. The Geschmacksrichtung and consistency can thereby by "Parmesan" over "Emmentaler" to "Mozzarella" be affected, the final product is approximately 30% more cheaply than genuine cheese.

are used particularly in the foodstuffs industry for finished courts, in addition, in the catering trade, where there is no marking obligation for them.

See also

• Margarine

Articles in category "Art cheese"

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