As gelatin or Gallert (central latin: galatina of lat. gelatus "frozen, run ") to tough, trembling, translucent measures in-cooked juice is among other things designated by vegetable or animal materials (for example cartilages).

The milk of cows, water buffalos, sheep or goats, thick-put with lab or lactic acid, is called gelatin or Dickete in the cheese factory.

If one leaves raw milk untouched some time, she becomes automatically sour, but this acidifying is hardly controllable. Pasteurisierte milk does not acidify automatically. Therefore for the production of cheese starter or acidifying cultures is added to the milk, which converts the lactose (Laktose) in lactic acid. by the addition of lab the milk protein (Kasein) coagulates.

After the addition of the starter cultures the constantly controls the acidity of the milk, in order to intend the time for the addition of the lab. With it the thick putting of the milk begins. If the milk is not moved during the thick putting, form a smooth, gelatinous mass, gelatin or a Dickete mentioned. This procedure takes 30 minutes up until two hours. The temperature when thick putting varies according to type of cheese between 21 and 35 "°C. For soft cheese the milk is rather warmer for thickness putting than for hard cheese with same coagulating time.

During the production of such as quark (pot) or Fromage frais and sour milk cheese such as hand cheese or Quargeln is not effected exclusively used a lab, coagulating here via lactic acid bacteria.

See also

Thick milk, Froschlaich

Articles in category "Gelatin"

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