IMAGE 1- In Austria there are around 32,000 dairy farmers. Each and every one of them attaches great importance to hygienically clean milking, rapid cooling and fresh processing. The organic market share for milk is around 17%.
/ IMAGE 2- butter
Butter is a water-in-fat emulsion with a maximum water content of 16%. The fat content is composed of different fatty acids: short-chain, medium-chain, saturated, monounsaturated and polyunsaturated fatty acids. Your relationship depends on feeding and season. Many spices are fat soluble, so butter intensifies the taste of many foods.
/ IMAGE 3- plugs
Pastry is a special form of cream cheese. Milk is thickened with rennet and / or acid cultures. After 8 to 10 hours, the curd is squeezed out and the whey is separated from the curd. Potting is not subject to maturation. From four and a half liters of milk you get a kilo of pots. It is mentioned in the writings of the Roman senator Tacitus (1st century AD). At least since the end of the Middle Ages, it is widespread in (North) Europe. In the "invention" of pots alleged randomly directed. Milk was stored in clay pots long ago, where it quickly became sour. The liquid evaporated, leaving behind "Twaragau," as the Russians said. Our German neighbors made it quark, in Austria it is the curd cheese - after all, it comes out of the pot.
/ IMAGE 4- yogurt
Yogurt is one of the oldest dairy products produced by humans. Presumably, the Thracians, the indigenous people of the Balkan Peninsula, whose rule lasted until the 5th century BC, made yoghurt from sheep's milk. The term yogurt comes from this area, albeit from much later time. He is borrowed from the Turkish word yogurt, which means "fermented milk" or "thick milk". In 1905, the Bulgarian physician and microbiologist Stamen Grigorov isolated a previously unknown bacterium, later called "Bacillus bulgaricus". This microorganism "makes" yoghurt and is still used today for its production. Whether you say that or the yoghurt does not matter. What really matters: Yoghurt is a true natural product. Mr and Mrs Austrians eat 22 kilos each year
/ IMAGE 5- Other dairy products
Fresh, sour, creamy, sweet, warm, cold, very cold, to drink, to lick, to eat. Milk is extremely versatile. Here are some more dairy products.