Schlickermilch

Schlickermilch (also called Schlloppermilch or Schlippermilch) means in agriculture the louder milk which is left after the cream or cream which has been removed, which is used as a quark-cheese, or is given to a servant with dried bread. It was also used in the pig fattening.

In the Silesian dialect, Schlickermilch is a term for acidified milk, which can be reused accordingly. It is produced when the milk sugar is converted into lactic acid (lactic acid fermentation) by lactic acid bacteria in fresh, untreated milk and the protein contained in the milk is aggregated and precipitated by lowering the pH value. Single-level Edit source text

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