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Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 11)

Abstract

Skyr is a traditional product which is very popular today but has been a part of the diet in Iceland since the Viking era. It was a staple food in the old agricultural society of Iceland made from sheep or cattle whey. Skyr has texture similar to a thick yogurt and is normally consumed as such. This type of cheese is produced by the coagulation of milk proteins by acidification, or the combined action of acid and heat, with or without a small quantity of rennet.

Keywords

  • Skyr
  • Iceland soft curd cheese
  • Viking

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Correspondence to Kristberg Kristbergsson .

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Gudmundsson, G., Kristbergsson, K. (2016). Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_5

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