Various dairy products can be made from milk, such as yoghurt and cheese. For many centuries, the traditional cheese-making process has been passed on from generation to generation. Dutch-type cheese is made from pasteurised fresh milk.
A starter culture and coagulant are added to the milk. This causes the proteins to coagulate which results in a solid substance (the curd) and a remaining liquid (the whey). The curd is then pressed to squeeze out even more liquid and finally the cheese is soaked in a brine bath. This gives the cheese its taste and improves the shape and texture. It also lengthens the shelf life of the cheese. The cheese is then left to mature for a period ranging from four weeks to over a year. This maturing period will determine the taste of the cheese. Due to its preparation process and the maturing period, Dutch-type cheese contains hardly any lactose.
The fat content in cheese is expressed as percentage of the dry matter which are all the ingredients of cheese, without the water. In the case of full-fat cheese about 48% of the dry matter of this cheese is fat. Because cheese also contains water, the overall fat percentage of the cheese is lower. The fat percentage of reduced-fat cheese is lower, because these cheeses are made from semi-skimmed milk.