Cottage cheese is a protein fermented milk product produced by coloring milk with the use of rennet or with the removal of part of the whey.
The cottage cheese contains 14-17% proteins, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young body.
Cottage cheese is produced from raw and pasteurized milk. For direct consumption, cottage cheese is prepared from whole normalized or skim pasteurized milk. Get cottage cheese acid-rennet and acidic methods. A variety of acid-rennet is a separate method. In the acid-rennet method of producing curd, milk is curdled with acid and rennet. In this case, you can cook cottage cheese of any fat content. Normalized, pasteurized and chilled milk is fermented with sourdough. The fermentation of milk is finished in 6–7 hours from the moment of addition of the starter culture, and with the accelerated method after 4–4.5 hours. The finished curd is cut, that is, crushed into cubes, for better whey separation. The released whey is released from the bath, and the curd into bags, which are placed for self-pressing within an hour. When self-pressing, the serum spontaneously separates from the clot. Curd is pressed until a standard moisture content is obtained, depending on its type.
With the acidic method of producing curd, milk is curdled by the action of lactic acid. This method is used to prepare low-fat cottage cheese from non-fat pasteurized milk.
With a separate production method, fat-free cottage cheese is obtained, followed by mixing it with cream of 50-55% fat.
SKIMED curd is chopped to obtain a uniform consistency. In this way, you can get cottage cheese of any fat content.
DIETARY low-fat cottage cheese is made of skim milk by adding a solution of citric acid, calcium chloride and subsequent mixing with the leaven. The moisture content in such curd is no more than 80%, the acidity is no higher than 95 ° T.
SOFT DIET Cottage cheese is obtained from skim milk; the curd is separated to separate the whey; the cottage cheese brought to the required moisture content is mixed with cream. Such cottage cheese should contain at least 11% fat, no more than 73% moisture, its acidity no more than 210 ° T. The taste is pure fermented milk, the consistency, unlike ordinary cottage cheese, is more delicate, homogeneous, slightly smeared.
PEASANT CHEESE is also obtained from skim milk, followed by adding cream to the resulting skim curd. The fat content in the product is not less than 5%, the moisture content is not more than 74.5%, the acidity is not more than 200 ° T; fermented milk taste and smell; a mild fodder flavor is allowed. The consistency is homogeneous, smeared, slightly mealy; lumpy is allowed. This curd is intended for direct consumption.
TABLE curd is produced from a mixture of buttermilk and skim milk by fermenting lactic acid streptococci with pure cultures. The fat content in cottage cheese is not less than 2%, moisture content is not more than 76%, acidity is not higher than 220 ° T.
GRAIN CREAM with cream (homemade) is a cheese mass of individual grains of white color with a slightly yellowish tinge. The taste of the product is delicate, fermented milk, with a pronounced taste and aroma of pasteurized cream, slightly salty. Fat content - not less than 6%, moisture - not more than 80%, acidity - not higher than 150 ° T.
Depending on the raw materials used, fatty, semi-fatty and non-fatty cottage cheese is produced.In terms of quality, cottage cheese can be of the highest and first grades.
The taste and smell of cottage cheese should be clean, delicate, fermented milk without foreign tastes and odors.
The consistency of the curd should be soft, as well as not uniform, smearing. The color should be white with a creamy tint.
Curd mass and curds are made by adding sugar or table salt, aromatic and flavoring substances (cocoa powder, coffee, honey, candied fruits, raisins, vanillin, cinnamon), butter to the curd. The cottage cheese is thoroughly ground beforehand, then mixed with the appropriate components and saved. Sweet curd masses and curds can be with a high fat content (20-26%), fatty (14.5-15%), semi-fatty (7%) and low-fat. Curd products are produced from cottage cheese subjected to grinding, grinding with the addition of flavoring and aromatic substances.
Curd products include curd masses, curd cheeses, creams, cakes and pastes.
Curd masses. They can be unpackaged and packaged in 250 and 500 grams, depending on the fillers, they are divided into sweet and savory, without additions and with additions. In terms of fat content, sweet curd masses can be with a high fat content - from 20 to 40%, fatty - from 13 to 17%, bold from 6 to 8% and not fatty. Salted curd masses are produced as fatty, semi-fatty and not fatty.
Curd snacks. I pack them from 50 to 125 grams. They are subdivided into sweet and salty, with and without additives, with a high fat content - fatty, semi-fatty and non-fatty.
Slavic curds. Produced from fatty cottage cheese with the addition of butter, flavoring and aromatic substances.
Glazed curds. Prepared from the same raw materials as Slavic, but covered with chocolate icing.
Diabetic curds. Prepared with food grade xylitol.
They are made from cottage cheese with the addition of cream or butter, as well as flavoring and aromatic substances. They produce curd creams with 18%, 12% and 5% fat content. Creams have a delicate oily consistency.
This is a product made of fat cottage cheese with the addition of butter, flavoring and aromatic substances, decorated with drawings of butter cream, jelly or covered with chocolate glaze.
Depending on the added fillers, the cakes are called "Coffee", "Chocolate", etc. The fat content in the cakes is from 22 to 26%.
Curd spreads. They are produced from fatty cottage cheese, with the addition of cream, flavoring and aromatic substances, as well as from a mixture of gelatin with cream. They produce sweet and salty curd paste.