Volantino

...cheeses can be classified on the basis of different criteria: some of a technological nature and others that depend on their composition. In addition to the origin of the milk (cow, buffalo, sheep, goat or mixed), the distinction between types of cheeses also depends on other factors, such as the type of heat treatment that the milk goes through and whether the cheese has undergone the ripening process or not. Ripening is the ageing period that cheese goes through, under specific conditions of relative humidity and temperature, during which biochemical and physical transformations occur, characteristic of each type of ripened cheese. DID YOU KNOW THAT... • Ricotta - is defined as a by-product of cheese processing, as it is obtained from the processing of whey. Its name recalls the production technology: ‘ricotta’ or ‘cooked twice’, the first time during the heating of the milk for the production of the cheese, the second time during the heating of the resulting whey; • Cream (or milk cream) - can be made from milk or whey. • Depending on the processing method, it is possible to obtain a cream intended for direct consumption and the production of butter and very fatty cheeses, or intended only for transformation into butter or ricotta. The term kefir comes from the word “keif” which means “feeling good” and indicates a product originating from the Caucasus. Kefir is also produced from milk that is fermented, but it is obtained from fermentation with microorganisms other than those used for the production of yoghurt.. IF YOU ARE CURIOUS THE WIDE WORLD OF MILK AND ITS DERIVATIVES LET’S EAT WELL 41