Cottage cheese is a concentrated processing of semi-finished yogurt, which is a fresh cheese. The craftsmanship is unique in that it heats the milk at a higher temperature and uses the yogurt strain as a starter to solidify the milk, which is then prepared according to the traditional cheese making method. Compared with yogurt, cottage cheese contains less water (75% to 80%) and more protein (12% to 15%) and contains a large amount of active lactic acid bacteria.

formula

Starter formula

Take defatted milk equivalent to 3% of raw milk, heat sterilization at 90 ° C, and cool to 45 ° C. The fermentation broth consisting of Bulgarian bacillus and Streptococcus thermophilus in a ratio of 1:1, cultured at a constant temperature of 45 ° C until solidified cooling After the backup.

Seasoning formula

1 salt, add 1% according to the quality of the finished product; 2 fruit flavor material, accounting for 3% to 10% of the finished product quality, can first use applesauce, strawberry sauce, lemon sauce, etc.; 3 vegetable flavor material, accounting for 3% of the finished product quality~ 7%, you can choose tomato sauce, carrot sauce; 4 other, honey, wheat paste, barley grain can be used to enhance the flavor, a small amount of garlic juice, red pepper, mustard, curry powder or pepper is also an excellent seasoning. The above seasonings may be used singly or in combination according to the needs of the sales market.

Process flow

Raw milk acceptance → standardization → heat treatment → cooling → curd → recycling curd grains → adding seasonings → packaging → refrigeration → finished products.

Operation points

Raw milk acceptance and heat treatment

Raw milk must be fresh, free of undesirable flavors, free of antibiotics and other impurities. The grease content is required to be 3%, and the total milk solids content is not less than 8.5%. The qualified raw milk is pasteurized, heated at a temperature of 80 ° C to 85 ° C, and cooled to 45 ° C.

curd

The starter was added to the raw milk cooled to the inoculation temperature in a ratio of 3%, stirred uniformly, and fermented at a temperature of 42 ° C for 2.5 hours to 3 hours, and when the pH was 4.6, a curd was formed.

Coagulum recovery

After the clot was formed, the suspected milk was cut into small squares of 2 cm square with a 2 cm stainless steel wire cutter. Lightly squeezed under cooling conditions to achieve a water content of the product of 75% to 80%; can also be used in the traditional "blanching" manufacturing method, that is, the suspected milk is cut and then heated a second time, the heating temperature is 47 ° C. Gently stir while heating to promote whey discharge and prevent particles from sticking to each other. At the end of the process, the curd granules continue to shrink and dehydrate, and when the granules harden, the whey is discharged. The cottage cheese produced by this method has a similar structure to that of cottage cheese.

Packed at a lower temperature of about 15 ° C, the curd granules are filtered out of water and then uniformly stirred with the prepared salt and seasonings, placed in a cheese mold or a plastic box, and stored in a cold storage as a finished product.