The presses is the substance making it possible to make curdle the Lait for the manufacture of the Fromage S.
The denomination " Présure" is exclusively reserved for the extract either liquid, or pasty, or pulverized or compressed after dessication coming from the Maceration of the Caillette S of young Bovidae held with the mode of the lait" (Bovidae: calves, kids, lambs…)
The active ingredient of presses is a proteolytic digestive enzyme, named " Chymosine ". It is used with the young animal to make curdle milk in its stomach; the cheesemonger thus will use it for this purpose. The chymosine tackles a specific fraction of proteins of milk (Kappa casein) and destroys them. This destabilizes the structure of milk by thus causing coagulation.
According to cheese-making technologies, the cheesemonger will use one presses more or less concentrated in chymosine. He profits thus from a more or less consequent contribution of enzymatic environment rich in amino-acids, small peptides and other enzymes. The richness of this enzymatic environment depends on the duration of maceration of the petrels during manufacture of presses.
Related articles
- Curdled
- Cheese
- Cheeses by country
- Cheeses by milk
- Cheeses by type of paste
- Receipts with the cheese
External bonds
- Was STI Lab?
- Histoire of presses
- vegetable Explication of operation
- Vegetarian Society
- Présure
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