A friend asks me about making a "note by note cheese". What is it ?
Here is more or less the answer that I gave :
Concerning "cheese", let's analyze: what is it ?
Ordinarily, it is a preserve of milk.
And because of this preservation function, lactic bacteria were used to product lactic acid from lactose.
During
the process, the acidification was making a gel. And during maturation,
some of the water was evaporated (better protection against
micro-organisms, such as molds, etc.).
Hence the conclusion: NbN cheese would be :
- a gel
- with limited quantity of water
- including lactic acid
Moreover, preserving milk is important because of :
- milk provides proteins
- milk provides calcium.
So now a new conclusion :
- a gel
- with limited quantity of water
- including lactic acid
- adding proteins
- adding calcium
Of course, sometimes, fat is also present, so that it would be better (in particular from the flavour point of view) to have :
- a gel
- with limited quantity of water
- including lactic acid
- adding proteins
- adding calcium
- fat present
