Legend has it that an Arabian went horseback riding through the desert, with a supply of milk in his calf stomachs. After a few hours of driving, he stopped to quench his thirst. It turned out that the milk turned into a thick liquid in which white lumps floated. The Arab had no choice: he had to eat what he had. Thanks to this, he discovered that the liquid part, later called whey, is suitable for drinking, and the rest is a valuable meal. This discovery was a breakthrough in the\u00a0culinary history of the world. The reason for the mysterious transformation of caseinogen – soluble milk protein into\u00a0insoluble casein were: high temperature, continuous mixing process and animal digestive enzyme – rennet. Since then, the milk has been used to produce various types of cheese. The first of them could have been created even 7,000 years BC!<\/p>\n","protected":false},"excerpt":{"rendered":"
Legend has it that an Arabian went horseback riding through the desert, with a supply of milk in his calf stomachs. After a few hours of driving, he stopped to quench his thirst. It turned out that the milk turned into a thick liquid in which white lumps floated. The […]<\/p>\n","protected":false},"featured_media":3359,"menu_order":0,"template":"","kategoria_akademia_sera":[139],"class_list":["post-3358","akademia_sera","type-akademia_sera","status-publish","has-post-thumbnail","hentry","kategoria_akademia_sera-history-and-production-of-cheese"],"yoast_head":"\n