Juustomassan

Juustomassan is a Finnish term that translates to "cheese mass" or "curd mass." It refers to the collection of curdled milk solids that form during the cheesemaking process. After milk is acidified and rennet is added, the proteins coagulate, separating from the liquid whey. This solidified mass of milk protein and fat is what is commonly known as juustomassan.

The texture and composition of juustomassan vary significantly depending on the type of cheese being produced. For fresh cheeses like cottage cheese, the juustomassan is often broken into smaller curds. In the production of harder, aged cheeses, the juustomassan may be cut into smaller pieces and then further processed to remove more whey, leading to a denser and firmer final product. The way the juustomassan is handled, including cutting, stirring, heating, and pressing, directly influences the moisture content, texture, and ultimately, the characteristics of the finished cheese. This fundamental component is central to all cheesemaking, distinguishing it from other dairy products.