Sour milk cheese generally ripens for no more than two weeks in comparative warmth. 100 litres of milk yield about 8 to 9 kilograms of sour milk cheese, which contains less than 10% fat and up to 37% protein. Most sour milk cheeses are white mould cheeses or red mould cheeses, and many are flavoured with caraway.
The various types of sour milk cheeses include:
US investors see future in yak cheese; To spur rural economies, China supports entrepreneurial ventures with Tibetan herders.(WORLD)
Sep 19, 2006; Byline: Simon Montlake Correspondent of The Christian Science Monitor LANGDU, CHINA -- Inside a dimly-lit log cabin at the end of...
United Kingdom Intellectual Property Office Publishes Application for Trademark "RANI" to Dairy Farm Products for Milk, Dairy Products, Coffee, Tea
Mar 27, 2010; SOUTH WALES, United Kingdom, March 27 -- Dairy Farm Products Ltd., Birmingham, West Midlands, has filed the trademark "RANI"...