ABSTRACT
Cheese is one of the oldest dairy products. Cheese is rich in essential amino acids and binds large amounts of minerals and vitamins. Cheese consumption makes up for significant “protein deficiencies” in the human nutrition. Cheese milk is the milk destined for the manufacture of cheese, traditionally also called “Kesselmilch”, derived from the cheese kettle, in which cheese was prepared ages ago. Cheese milk has to meet very high quality standards, so it must be selected very carefully. Cheese suitability comprises numerous process-influencing factors, which must be considered when selecting cheese milk. Suitability for cheese making means the suitability of milk for enzymatic and acid coagulation, curd treatment and the growth of all microorganisms which are important in cheese manufacture and ripening. Curd must be treated according to the type of cheese manufactured; that is gel particles must be treated more or less intensively.
