-
Heiden in the north-east
corner is the most
frequented of the many goats'
whey cure resorts for
which the
entire canton is
famous (Urnäsch and Gais are also...
- warm
mineral springs, with
temperatures of 21 °C (70 °F),
others for its
whey cure, and
still others on
account of its
equable climate and
picturesque surroundings...
- (2016): 31–47. Orland, Barbara. "Alpine
Landscapes of Health: The
Swiss Whey Cure and
Therapeutic Tourism between 1750 and 1870." in
Connecting Territories...
- and pine-cone baths, a
hydropathic establishment,
inhalation chambers,
whey cure, etc. It was also an
important centre of the salt
industry in Salzkammergut...
- then put in a
sieve to
allow the
whey to
drain off. The curd is
collected in a
cloth and
kneaded to
expel more
whey.
Whisky is
mixed with the curd, then...
- a
sufficient amount of
whey has been removed. The next step of
production involves the
boiling of the
pressed curds in hot
whey (collected
during the pressing...
-
finishes the cheese. The
remaining liquid,
which contains only
whey proteins, is the
whey. In cow's milk, 90
percent of the
proteins are caseins. Curds...
-
casein to coagulate. The
solid curds are then
separated from the
liquid whey and
pressed into
finished cheese. Some
cheeses have
aromatic molds on the...
-
molded and
separated from the
whey (the
uncurdled liquid part of the milk). The
curds are then molded, dried, flavored, and
cured. Any
variations in this process—the...
-
cheese produced by
repeatedly stirring and
draining a
mixture of curd and
whey. It can
refer to a wide
variety of cheeses,
including the
grana cheeses such...
