membraanpanning

Membraanpanning, a Dutch term, translates to "membrane panning" in English and refers to a specific technique used in the production of certain types of cheese, particularly Gouda. It describes the process of separating the solid cheese curd from the liquid whey using a fine mesh sieve or screen.

In traditional cheesemaking, whey is often drained by gravity, allowing the curd to remain in the vat. Membraanpanning, however, utilizes a finer screen, sometimes referred to as a "membrane," which allows for a more thorough and efficient separation of the liquid from the solids. This can result in a drier curd, which in turn influences the final texture and moisture content of the cheese.

The use of membraanpanning can lead to cheeses with a firmer texture and a longer shelf life, as the reduced moisture content inhibits the growth of unwanted microorganisms. While not universally applied to all cheese varieties, it is a recognized method in the production of specific Dutch cheeses, contributing to their characteristic qualities. The technique itself is relatively simple, relying on the physical properties of the curd and the mesh of the panning screen.