Abstract
This chapter explains that increased globalization and tourism, the various regional types of fresh cheese have begun to spread outside their regions of origin. Cream cheese, cottage cheese, Quark or Tvorog, Fromage frais, and Ricotta are among the better-known types. Many manufacturers produce cream cheese and similar products without rennet. Heat treatment of milk has very different effects on acid, rennet, and acid-rennet coagulation and gels. Batch separation of curd from whey was done originally by draining and pressing the curd in filter bags. This process produces a granular textured Quark with a smooth mouthfeel (i.e. smoothness and creaminess), and it is still used for farmhouse cheeses or Quarks. Rheological and microscopical investigations have shown that fresh cheeses can be described as dispersions or pastes of hydrated acid casein gel particles in whey.
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