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Modernization of Traditional Food Processes and Products pp 45–53Cite as

Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese

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Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((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.

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Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Iceland, 101, Reykjavik, Iceland

    Gudmundur Gudmundsson & Kristberg Kristbergsson

  2. LYSI hf., Fiskislod 5-9, 101, Reykjavik, Iceland

    Gudmundur Gudmundsson

Authors
  1. Gudmundur Gudmundsson
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  2. Kristberg Kristbergsson
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Corresponding author

Correspondence to Kristberg Kristbergsson .

Editor information

Editors and Affiliations

  1. University of Malta, MSD, Malta

    Anna McElhatton

  2. Université Mohamed V, École Normale Supérieure, Rabat, Morocco

    Mustapha Missbah El Idrissi

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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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