The traditional way of technology for the production of cottage cheese. Technology for the production of cottage cheese by the acid method

There are two ways to produce cottage cheese: traditional and separate. The production of cottage cheese in the traditional way includes the following operations:

normalization of milk to the required composition;
purification and pasteurization of milk;
fermentation of milk;
fermentation of milk;
clot cutting;
serum compartment;
self-pressing and pressing curd;
curd cooling;
packing.

The hardware-technological scheme for the production of cottage cheese in the traditional way is shown in fig. 2.7. Milk from a container 1 is fed first into the surge tank 2, then pump 3 to the recovery section of the pasteurization-cooling plant 5, where it is heated to a temperature of 35...40 °C and to the separator-purifier 4.

Normalized and purified milk is sent for pasteurization at 78 ... 80 ° C with an exposure of 20 ... 30 s. Pasteurized milk is cooled in the recovery section of a plate pasteurization cooling unit 5 to the ripening temperature (in the warm season up to 28 ... 30 ° C, in the cold - up to 30 ... 32 ° C) and sent to special baths 6 for fermentation.

The starter prepared in the starter is added to the milk 10. To speed up the release of whey, the clot is cut into cubes with special wire knives (the size of the faces is 2 cm). For further separation of the whey, the clot is subjected to self-pressing and pressing using press carts 7. After pressing, the curd is immediately sent for cooling to a temperature not exceeding 8 °C. For this purpose, coolers of various designs are used, for example, a two-cylinder cooler 8. Ready-made cottage cheese is packed on machines 9 in small and large containers.

Rice. 2.7.

1 - capacity; 2 - surge tank; 3 - pump; 4 - separator-purifier;
5 - pasteurization and cooling plant; B - bath; 7 - press trolley;
8 - cooler; 9 - filling machine; 10 - starter

The hardware-technological scheme for the production of cottage cheese in a separate way is shown in fig. 2.8. Milk from a container / supplied by a pump 2 into the surge tank 3, pump out of it 2 to the recovery section of the plate pasteurization and cooling unit 4 for heating up to 40...45 °С.

The heated milk enters the cream separator 5, where it is separated into skimmed milk and cream with a mass fraction of fat of at least 50%. Cream is first fed into an intermediate container 6, and then pump 7 to the plate pasteurization cooling unit 8 where they are pasteurized at a temperature

85...90 °С with holding time 15...20 s, cooled down to 2...4 °С and sent to a double-walled container 9 for temporary storage until mixed with curd.

Skimmed milk from the separator enters the plate pasteurization and cooling unit 4, where it is first pasteurized at a temperature of 78 °C with a holding time of 15...20 s, and then cooled to 30...34 °C and sent to a tank //for ripening, equipped with a special mixer. Sourdough prepared in a sourdough starter 10, pump 7 is fed into the tank 11 for fermentation. Calcium chloride and an enzyme also come here; the mixture is thoroughly mixed and left to ripen. The resulting clot is thoroughly mixed and pump 12 fed into the plate heat exchanger 13, where it is first heated to 60...62 °C for better whey separation, and then cooled to 25...32 °C, due to which it is better separated into the protein part and whey. From the heat exchanger 13 clot through strainer 14 under pressure is fed into the separator-cottage cheese manufacturer 15, where it separates into whey and curd.

low fat

Rice. 2.8. The hardware-technological scheme for the production of cottage cheese in a separate way: 1,6, 18 - containers; 2, 7, 12 - pumps; 3 - surge tank; 4.8 - pasteurization-cooling installations; 5 - cream separator; 9 - double-walled container;

10 - starter; eleven - fermentation tank; 13 - heat exchanger;
14 - mesh filter; 15 - cottage cheese separator; 1B - pump;
17 - cooler; 19 - kneading machine; 20 - filling machine

The resulting fat-free cottage cheese is served with a special pump 16 on a cooler /7 to cool down to 8 °C, and then grind on a roller until a homogeneous consistency is obtained. Cooled cottage cheese is sent to a kneading machine 19, where the metering pump 7 serves pasteurized chilled cream from the tank 18 and mix everything thoroughly. Ready-made cottage cheese is packed on machines 20 and sent to the storage room.

According to the method of clot formation, two methods of curd production are distinguished: acidic and rennet-acid. The first is based only on the acid coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the clot to remove excess whey.

Rothky. In this way, low-fat and low-fat cottage cheese is produced, since when the clot is heated, significant fat losses occur in the whey. In addition, this method ensures the production of low-fat cottage cheese with a more delicate texture. The spatial structure of clots of acid coagulation of proteins is less strong, it is formed by weak bonds between small particles of casein and whey is released worse. Therefore, to intensify the separation of whey, heating of the clot is required.

With the rennet-acid method of milk coagulation cry, the effluent is formed by the combined action of rennet and lactic acid. Under the action of rennet, casein in the first stage passes into paracasein, in the second - a clot is formed from paracasein. Casein, when converted to paracasein, shifts the isoelectric point from pH 4.6 to 5.2. Therefore, the formation of a clot under the action of rennet occurs faster, at a lower acidity than during the precipitation of proteins with lactic acid, the resulting clot has a lower acidity, the technological process is accelerated by 2-4 hours. During rennet-acid coagulation, calcium bridges formed between large particles provide high clot strength. Such clots are better at separating whey than acid ones, since the compaction of the spatial structure of the protein occurs faster in them. Therefore, heating of the clot to intensify the separation of whey is not required.

The rennet-acid method is used to produce fatty and semi-fat cottage cheese, which reduces the waste of fat into whey. With acid coagulation, calcium salts go into the serum, and with rennet-acid they remain in the clot. This must be taken into account when producing cottage cheese for children who need calcium for bone formation.

As a raw material, benign fresh milk is used, whole and skimmed, with an acidity of not more than 20 °T. In terms of fat, milk is normalized taking into account the content of protein in it (according to protein titer), which gives more accurate results.

Normalized and purified milk is sent for pasteurization at 78-80°C with a holding time of 20-30 s. The pasteurization temperature affects the physicochemical properties of the clot, which, in turn, affects the quality and yield of the finished product. So, at low pasteurization temperatures, the clot is not dense enough, since whey proteins almost completely go into whey, and the yield of cottage cheese decreases. With an increase in pasteurization temperature, the denaturation of whey proteins increases, which are involved in the formation of a clot, increasing its strength and

Increasing moisture holding capacity. This reduces the intensity of whey separation and increases the yield of the product. By regulating the modes of pasteurization and clot processing, by selecting strains of starter cultures, it is possible to obtain clots with the desired rheological and water-retaining properties.

G. N. Mokhno proposed to increase the pasteurization temperature of the mixture for cottage cheese to 90 ° C in order to completely precipitate whey proteins and increase the yield of cottage cheese by 20-25%; at the same time, there are no difficulties in separating the serum from the clot.

Pasteurized milk is cooled to the fermentation temperature (in the warm season up to 28-30, in the cold - up to 30-32 ° C) and sent to special baths for the production of cottage cheese. The starter for the production of cottage cheese is made on pure cultures of mesophilic lactic streptococci and is added to milk in an amount of 1 to 5%. Some experts recommend adding Str. acetoinicus. The duration of fermentation after fermentation is 6-8 hours.

With the accelerated method of fermentation, 2.5% of the ferment prepared on cultures of mesophilic streptococcus and 2.5% of thermophilic lactic streptococcus are added to milk. The fermentation temperature with the accelerated method rises to 35 ° C in the warm season, and up to 38 ° C in the cold season. The duration of milk fermentation is reduced by 2-3.5 hours, while the release of whey from the curd is more intense.

To improve the quality of cottage cheese, it is desirable to use a non-transplanting method of preparing a starter culture on sterilized milk, which allows reducing the dose of starter application to 0.8-1% with its guaranteed purity.

With the rennet-acid method of producing cottage cheese, after adding the starter, a 40% solution of calcium chloride is added (at the rate of 400 g of anhydrous salt per 1 ton of milk), prepared in boiled and cooled to 40-45 ° C water. Calcium chloride restores the ability of pasteurized milk to form a dense, well-separating clot under the action of rennet. Immediately after that, rennet or pepsin is added to milk in the form of a 1% solution at the rate of 1 g per 1 ton of milk. Rennet is dissolved in boiled and cooled to 35 ° C in -, de. A solution of pepsin in order to increase its activity is prepared on acidic clarified whey 5-8 hours before use. To speed up the turnover of curd baths, milk is fermented to an acidity of 32-35 ° T in tanks, and after The tem is pumped into curd baths and calcium chloride and enzyme are added.

The readiness of the clot is determined by its acidity (for fatty and semi-fat cottage cheese it should be 58-60, for low-fat - 75-80 ° T) and visually the clot should be dense, give even smooth edges at the break with the release of transparent greenish whey. Fermentation with the acid method lasts 6-8 hours, with rennet - 4-6 hours, with the use of active acid-forming sourdough - 3-4 hours.

To speed up the release of whey, the finished clot is cut with special wire knives into cubes with a face size of 2 cm. In the acid method, the cut clot is heated to 36-38 ° C to intensify the release of whey and incubated for 15-20 minutes, after which it is removed. With rennet, the cut clot without heating is left alone for 40-60 minutes for intensive serum release.

For further separation of whey, the clot is subjected to self-pressing and pressing. To do this, it is poured into calico or lavsan bags of 7-9 kg (70% of the bag capacity), they are tied up and placed in several rows in a press trolley. Under the influence of its own mass, serum is released from the clot. Self-pressing takes place in the workshop at a temperature not exceeding 16 ° C and lasts at least 1 hour. The end of self-pressing is determined visually, by the surface of the clot, which loses its luster and becomes matte. Then the curd is pressed under pressure until tender. In the process of pressing, the bags with cottage cheese are shaken several times and shifted. In order to avoid an increase in acidity, pressing should be carried out in rooms with an air temperature of 3-6 ° C, and after it is completed, immediately send the curd for cooling to a temperature not higher than 8 ° C using coolers of various designs; the most perfect of them is a two-cylinder.

The finished product is packed on automatic machines in small and large containers. Cottage cheese is packaged in clean, steamed wooden tubs or clean aluminum, steel, tin-plated wide-mouth flasks or cardboard boxes with parchment liners, polyethylene film. In small packages, cottage cheese is packed in the form of bars weighing 0.25; 0.5 and 1 kg, wrapped in parchment or cellophane, as well as in cardboard boxes, bags, glasses made of various polymeric materials, packed in boxes with a net weight of not more than 20 kg.

Cottage cheese is stored until sale for no more than 36 hours at a chamber temperature not higher than 8 ° C and a humidity of 80-85%. If the shelf life is exceeded due to incessant enzymatic processes, defects begin to develop in the curd.

Curd makers with a pressing bath are used to produce all types of curd, while the laborious process of pressing curd in bags is eliminated.

The cottage cheese maker consists of two double-walled bathtubs with a capacity of 2000 liters with a crane for draining whey and a hatch for unloading cottage cheese. Pressing baths with perforated walls are fixed above the baths, on which the filter cloth is stretched. The pressing vat can be hydraulically raised or lowered almost to the bottom of the fermentation vat.

Properly prepared milk enters the baths.

Here, sourdough, solutions of calcium chloride and rennet are added to it, and, just as in the usual way of producing cottage cheese, they are left for fermentation. Ready cry runoff is cut with knives included in the set of curd makers and incubated for 30-40 minutes. During this time*, a significant amount of serum is released, which is removed from the bath with a sampler (perforated cylinder covered with a filter cloth). In its lower part there is a pipe that slides into the pipe of the bath. The separated whey through the filter cloth and the perforated surface enters the sampler and exits the bath through the nozzle. This pre-removal of whey increases the efficiency of curd pressing.

For pressing, the perforated bath is quickly lowered down until it comes into contact with the surface of the clot. The speed of immersion of the pressing bath into the clot is set depending on its quality and the type of curd produced. The separated whey passes through the filter cloth and perforated surface and is collected inside the pressing bath, from where it is pumped out every 15-20 minutes.

The downward movement of the pressing bath is stopped by the lower limit switch, when a space remains between the surfaces of the baths, filled with pressed curd. This distance is established during experimental workings of cottage cheese. Depending on the type of cottage cheese produced, the duration of pressing is 3-4 hours for fatty cottage cheese, 2-3 hours for semi-fat, 1-1.5 hours for low-fat. With the accelerated fermentation method, the duration of pressing fatty and semi-fat cottage cheese is reduced by 1-1.5 hours.

At the end of the pressing, the perforated tub is lifted, and the curd is unloaded through the hatch into the carts. The trolley with cottage cheese is lifted up and overturned over the cooler bunker, from where the cooled cottage cheese is supplied for packaging.

The Ya9-OPT-5 mechanized line with a milk capacity of 5,000 l/h is the most advanced and is used for the production of semi-fat, “Peasant” and low-fat cottage cheese. The finished clot is mixed for 2-5 minutes and is fed by a screw pump into a straight-through heater with a jacket. Here, the clot is quickly (4.5-7 minutes) heated to a temperature of 42-54 ° C (depending on the type of cottage cheese) by supplying hot water (70-90 ° C) to the shirt. The heated clot is cooled to 8-12°C in a water cooler (25-40°C) and sent to a two-cylinder dehydrator covered with a filter cloth. The moisture content in the finished curd is regulated by changing the angle of inclination of the dehydrator drum or by changing the heating and cooling temperature of the curd.

Ready cottage cheese is sent for packaging and then to the refrigerating chamber for additional cooling.

In order to reserve cottage cheese in the spring and summer periods of the year, it is frozen. The quality of thawed cottage cheese depends on the method of freezing. Cottage cheese with slow freezing acquires a grainy and crumbly texture due to the freezing of moisture in the form of large ice crystals. With rapid freezing, moisture simultaneously freezes in the form of small crystals in the entire mass of the curd, which do not destroy its structure, and after defrosting, the original consistency and structure characteristic of it are restored. There is even an elimination after defrosting of an undesirable granular consistency due to the destruction of grains of cottage cheese by small ice crystals. The curd is frozen in packaged form - in blocks of 7-10 kg and briquettes of 0.5 kg at a temperature of -25 to -30 ° C in thermally insulated continuous freezers to a temperature in the center of the block of -18 and -25 ° C for 1 ,5-3 hours. Frozen blocks are placed in cardboard boxes and stored at the same temperatures for 8 and 12 months, respectively. Defrosting of cottage cheese is carried out at a temperature not exceeding 20 ° C for 12 hours.

PRODUCTION OF COTTAGE CHEESE IN A SEPARATE METHOD

With this method of production (Fig. 8), milk intended for the production of cottage cheese is heated in a plate apparatus to 40-45 ° C and separated to obtain cream with a mass fraction of fat of at least 50-55%. Pasteurized cream-

Sweet Serum

Zakiasna Tiorog

Rice. 8. Scheme of the production line of cottage cheese in a separate way:

/ and 7 - containers; 2 - iasos for milk; 3 - lamellar pasteurizer; 4 - separator-cream separator; 5-pump for cream; 6 - plate pasteurizer-cooler for cream; 8- dosing pump; 9-starter; 10 - capacitive apparatus for ripening; // -membrane pump; 12-plate heat exchanger; 13 - separator-cottage cheese - separator; 14 - receiver; 15 - pump for cottage cheese; 16 - cooler for cottage cheese; 17 - mixer

Yut in a plate pasteurization-cooling unit at 90°C, cooled to 2-4°C and sent for temporary storage.

Skimmed milk is pasteurized at 78-80°C with a holding time of 20 seconds, cooled to 30-34°C and sent to a fermentation tank equipped with a special mixer. The starter, calcium chloride and enzyme are also fed here, the mixture is thoroughly mixed and left for fermentation until the acidity of the clot is 90-100 ° T, since when separating a clot with a lower acidity, the separator nozzles may become clogged.

The resulting clot is thoroughly mixed and pumped into a plate heat exchanger, where it is first heated to 60-62 ° C, and then cooled to 28-32 ° C, due to which it is better separated into the protein part and whey. From the heat exchanger, the clot is fed under pressure to the cottage cheese separator, where it is separated into whey and cottage cheese.

In the production of fatty cottage cheese, dehydration by separation is carried out to a mass fraction of moisture in the clot of 75-76%, and in the production of semi-fat cottage cheese - to a mass fraction of moisture of 78-79%. The resulting curd mass is cooled on a plate cooler to 8 ° C, ground on a roller until

Obtaining a homogeneous consistency. Cooled cottage cheese is sent to a kneading machine, where pasteurized chilled cream is fed by a dosing pump, everything is thoroughly mixed. The finished cottage cheese is packed on automatic machines and sent to the storage chamber.

According to the described technology, fat, bold, "Peasant", soft dietary, soft dietary fruit and berry cottage cheese are obtained.

Soft dietary cottage cheese is produced by fermenting pasteurized (85-90 ° C) skimmed milk with pure cultures of lactic acid streptococci, removing part of the whey by separation, followed by adding cream to low-fat cottage cheese. To do this, leaven, calcium chloride and a solution of rennet (1-1.2 g/t) are added to pasteurized and cooled to 28-34 ° C skim milk with stirring. The mixture is fermented until the acidity of the clot is 90-110°T (pH 4.3-4.5) or up to 85-90°T (fermentation by the accelerated method). The finished clot is thoroughly mixed with a stirrer (5-10 min) and with the help of a pump it is sent to a plate heat exchanger, where it is first heated to 60-62 °C for better whey separation, and then cooled to 28-32 °C. Further, the clot is crushed with the help of a mesh filter and enters the cottage cheese separator - the manufacturer to obtain low-fat cottage cheese.

The resulting cottage cheese is pumped first to a tubular cooler, where it is cooled to 8 ° C and fed to a mixer - dispenser for mixing with pasteurized (85-90 ° C with a holding time of 15-20 s) and chilled (up to 10-17 ° C) cream with mass fraction of fat 50-55%

Soft dietary cottage cheese should contain a mass fraction of fat of at least 11%, moisture 73%: its acidity should not exceed 210 °T. Cottage cheese should have a pure sour-milk taste, a delicate, uniform texture, slightly spreading, white with a creamy tint, uniform IIO throughout the mass.

Soft dietary fruit and berry cottage cheese is produced with syrups, which are thoroughly mixed in a separate container with cream beforehand and fed into the Mixer - dispenser for mixing with cottage cheese. They also produce low-fat soft dietary fruit and berry cottage cheese.

The finished product is packed on the machine in boxes, cups or bags made of polymeric materials, which are then placed in boxes and sent to the refrigerator for storage at a temperature of 2 °C.

The term of the product realization is not more than 36 hours from the moment of production at a temperature not higher than 8 °C"

Homemade cheese is made fat (4% fat) and low fat. It is a cheese mass of individual grains of white (for fatty) color with a slightly yellowish tinge. The taste of the product is delicate, slightly salty, the smell is sour milk. The mass fraction of fat in homemade cheese is 4.3 and 20%, non-fat - 0.4, salt is not more than 1, moisture is not more than 78.3 and 79%, respectively; the acidity of the product is not higher than 150 °T. For its production, skimmed milk with an acidity of not more than 19 °T and cream with a mass fraction of fat of 30% and an acidity of not more than 17 °T are used.

The cream is pre-pasteurized at 95-97 °C with an exposure of 30 minutes (to give a taste of pasteurization), homogenized at a temperature of 26-30 °C and a pressure of 12.5-13 MPa, after which it is cooled to 4-8 °C. Skimmed milk is pasteurized at 75°C for 18-20 seconds, cooled to 30-32°C and fermented in a bath. The starter contains Str. lactis, Str. diacetilactis, Str. cremoris in a ratio of 2:1; : 2. If the starter is introduced in an amount of 5-8%, fermentation continues for 6-8 hours, if in an amount of 1-3%, then 12-16 hours at a temperature of 21-23 ° C. In addition to sourdough, calcium chloride is added to milk in the form of a solution (400 g of anhydrous salt per 1 ton of milk) and a 1% solution of rennet (1 g per 1 ton of milk).

The readiness of the clot is determined by the acidity of the whey, which should be 45-57°T (pH 4.7-4.9), and the strength of the clot. The finished clot is cut with wire knives into cubes with a rib size of 12.5-14.5 mm and left alone for 20-30 minutes. In the process of aging, acidity increases, whey separates better and the clot thickens (dries). After this, to reduce the acidity of the whey to 36-40 ° T, water is added to the bath (at 46 ° C) so that the level in the bath rises by 50 mm, the clot is heated by introducing hot water into the bath jacket. Heating is carried out so that at first the temperature of the clot rises at a rate of 1 °C for 10 minutes, then until the temperature rises to 48-55 °C - 1 °C for 2 minutes. The acidity of the clot during heating should not increase by more than 3°T (i.e. up to 39-43°T). Upon reaching a temperature of 48-55°T, the curd grain is kneaded for 30-60 minutes to compact it. The readiness of the grain is determined by a compression test: with a slight compression in the hand, it should retain its shape and not knead.

When the curd grain is ready, whey-1 is removed from the bath and water is poured into it at a temperature of 16-17 ° C, in which the grain is washed, cooling for 15-20 minutes. Then it is washed with cold water (2-4°C). "The volume of water should be equal to the volume of whey removed. Then the water is drained, and the grain is shifted to the walls of the bath so that a chute is formed in the middle for whey to drain. Fillers are added to the dried grain (mass fraction of moisture not more than 80%) and mixed thoroughly. Salt pre-dissolved in 8-10 times the amount of cream Ready-made homemade cheese is packed in small containers - boxes for 500 g, cardboard glasses with a polymer coating and polymer glasses for 200, 250 and 500 g, as well as in wide-mouth flasks and cardboard boxes with paper lining and polymer coating, designed for 20 kg.

Terms of implementation of Homemade cheese: at room temperature no more than 24 hours, at 8-10 °C no more than 5 days, and at 2-4 °C no more than 7 days.

Introduction

Cottage cheese is one of the oldest dairy products. It can be assumed that people began to eat it much earlier than cheese and butter. This assumption is quite reasonable, because. as a result of the vital activity of lactic acid bacteria, which are always found in milk, spontaneous souring of milk is possible. In this case, a clot is formed, which is compacted as a result of natural syneresis. One of the first products that the ancients considered cottage cheese was the Hippaka product - a clot of mare's milk. No less natural is the assumption that in ancient times a person also accidentally learned about rennet fermentation, using the stomachs of slaughtered animals as containers for milk.

About products such as cottage cheese, obtained as a result of sour and rennet fermentation of milk, there is information in the works of ancient poets, in the works of philosophers and scientists. Homer, Aristotle, Hippocrates, Palladium, Columella wrote about these products. Columella, who lived in the 1st century AD, wrote in particular detail, indicating practical advice on how to ferment milk, and requirements for its quality.

In the writings of ancient authors, it is indicated that the remains of curdled milk from the stomachs of lambs and kids, the mucous membrane of the stomach, were used for fermentation. Even then, various vegetable substances and wine vinegar were also used to ferment milk.

Thus, historically there were two main methods of fermentation of milk during the production of cottage cheese: acid and acid-rennet. Both of these methods have survived to this day.

With the acid-rennet method, the production of cottage cheese for many centuries has been using pieces of raw and dried stomachs of calves and lambs as rennet. Enzyme preparations appeared about 100 years ago, when liquid rennet starters were first sold in France. Dry rennet was obtained at the end of the 19th century.

According to available data, in 1888-1890. pure cultures of lactic acid bacteria began to be used.

In industrial conditions, cottage cheese began to be produced at the end of the 18th and at the beginning of the 19th centuries, which was associated with the organization of urban dairies.

Commodity dairy farming in Russia arose at the end of the 18th century, when large landowner farms organized cheese dairies with the production of not only cheeses for the market, but also ghee, sour cream and cottage cheese. The first cheese factory was opened in 1975. In the Lotoshchino estate of the eponymous district of the Smolensk region.

With the development of capitalism in Russia and the growth of the urban population, the demand for dairy products increases, and therefore the dairy industry takes on a commercial, entrepreneurial character. Peasant artels and milk buyers open small handicraft dairy factories, often in peasant huts, adapted premises, with minimal equipment.

The founder of the scientific formulation of the dairy business in Russia was A.A. Kalantar, who worked at the Edimonovskaya school since 1882. and organized here the first milk testing laboratory with scientific research. He wrote a number of manuals and popular science guides on dairy farming, cheese making, butter making.

It should be noted that the further back in history the appearance of a product goes, the lower the general technical level of its production at the present time. It is this that can explain the fact that primitive production techniques are still preserved at the hotel dairies, the duration of the technological cycle is still long.

Cottage cheese is a protein fermented milk product made by fermenting pasteurized normalized whole or skimmed milk (mixing with buttermilk is allowed), followed by removal of a part of the whey from the clot and pressing the protein mass. Officially, it is customary to classify curd produced in the traditional way according to its fat content. In accordance with this, fat, semi-fat and non-fat cottage cheese are distinguished (non-fat cottage cheese is often called fat-free). Cottage cheese from unpasteurized milk is produced in case of milk with high acidity; before eating, the cottage cheese must be subjected to heat treatment (obtaining cheesecakes, dumplings, production of processed cheeses). Cottage cheese has pure sour-milk taste and smell; for the first grade, a slightly pronounced aftertaste of feed, packaging, light bitterness is allowed. The consistency is tender, homogeneous; for fatty cottage cheese of the first grade, somewhat loose and smearing is allowed, for low-fat - crumbly, with a slight release of whey. The color is white, slightly yellowish, with a creamy tint, uniform throughout the mass; for fatty cottage cheese of the first grade, some uneven color is allowed. A significant content of fat and especially high-grade proteins in cottage cheese determines its high nutritional and biological value.

When the clot is dehydrated on separators, the curd has a pasty consistency, and therefore it is sometimes referred to as non-traditional, although it is traditional in terms of composition and raw materials. Cottage cheese obtained in a separate way, even without the use of separators, is also conventionally called non-traditional.

Non-traditional types include cottage cheese made from buttermilk, whey of dry dairy products, as well as grain cottage cheese with cream.

According to the method of coagulation of milk proteins, cottage cheese is divided into acid and acid-rennet. Sour curd is usually made from skimmed milk.

In this case, the protein coagulates under the action of lactic acid, which is formed in the process of lactic fermentation, which develops as a result of the introduction of starter cultures into milk.

When evaluating the quality indicators of cottage cheese, along with the fat content, the moisture content in the finished product, as well as its acidity, is important.

Depending on the acidity of cottage cheese of all kinds, they are divided into the first and highest grade.

It should be noted that the composition of cottage cheese, and especially its protein part, is certainly influenced by different methods of its production. It can be noted that casein, freed from calcium, prevails in acid curd, and both casein and its calcium salt are contained in acid-rennet curd. The degree of use of milk proteins in the production of cottage cheese also depends on the methods of coagulation. The content of calcium and phosphorus salts in cottage cheese is in the ratio most favorable for human absorption

Table 1

The high biological value of cottage cheese is determined by the content of all essential amino acids in it: lysine, histidine, argenine, threonine, valine, miteonine, isoleucine, leucine, phenylalanine.

It should also be noted that the content of amino acids in fatty and low-fat cottage cheese is different. This is due to the fact that in the production of fatty cottage cheese, it includes proteins of the shells of fat globules, which have a slightly different amino acid composition.

Sour cream is produced by fermenting pasteurized cream with pure cultures of lactic acid bacteria, followed by maturation of the resulting clot. Among other fermented milk products, sour cream stands out for its high nutritional value. Due to the changes that occur with the protein part during the fermentation process, sour cream is absorbed by the body faster and easier than cream of the corresponding fat content. Some lactic acid bacteria in the process of fermenting sour cream are able to synthesize B vitamins, therefore, in sour cream, compared to milk, the content of these vitamins is also higher. Sour cream has a pure sour-milk taste with pronounced taste and smell characteristic of a pasteurized product. Its consistency is homogeneous, moderately thick, without grains of fat and protein. Sour cream of traditional chemical composition with a mass fraction of fat of 30% is divided into the highest and first grades. For the first grade, slight aftertastes are allowed: melted butter, containers (wood), the presence of slight bitterness. According to the consistency, not thick enough, slightly lumpy, granular, the presence of slight ductility is allowed. Other types of sour cream are not divided into varieties.

1. Production technology

1.1 Initial technological operations

Cooling, in essence, determines the behavior of milk in the process of further technological processing. The cooling temperature should be considered the main factor on which such quality indicators of milk depend, such as its bacterial contamination and acidity. The lower the cooling temperature, the longer the quality of the milk remains. During the cooling process, the quality of the feedstock does not change. The purpose of cooling is to maintain the original properties. The World Health Organization recommends cooling milk to 4°C no later than one hour after acceptance. Maintaining the temperature of chilled milk during taring prevents the development of microorganisms, and therefore slows down the increase in acidity.

1.1.1 Reception of milk

After the milk is delivered to the enterprise, it is necessary to ensure the preservation of its native properties, the minimum contamination of it with microflora. To do this, milk after receipt is cleaned of mechanical impurities and cooled. Purification is carried out by filtration or using centrifugal separators of milk cleaners. For filtering, you can use gauze-cotton, lavsan filters. Mechanical filtration does not provide complete purification of milk, only large particles are retained, incoming new portions of milk come into contact with contaminated ones on the filtrate and are additionally seeded with microflora

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2.4. Defects of liquid fermented milk products

The defects of fermented milk drinks and measures for their prevention are presented in Table. 2.8.

Table 2.8

Vices and measures to prevent them

2.5. Cottage cheese and products from it

Cottage cheese is a fermented milk product produced using starter microorganisms - lactococci or a mixture of lactococci and thermophilic lactic streptococci and by the method of acid or acid-rennet coagulation of proteins, followed by the removal of whey by self-pressing, pressing, centrifugation and(or) ultrafiltration.

The high nutritional and biological value of cottage cheese is due to the significant content of not only fat, but also proteins that are especially complete in amino acid composition, which makes it possible to use cottage cheese for the prevention and treatment of certain diseases of the liver, kidneys, and atherosclerosis. Curd contains a significant amount of Ca, P, Fe, Mg and other minerals necessary for the normal functioning of the heart, central nervous system, brain, for bone formation and metabolism in the body. Particularly important are the Ca and P salts, which are in the curd in the most convenient state for assimilation.

In addition to direct consumption, cottage cheese is used to prepare various dishes, culinary products and a wide range of curd products. The list of the main types of cottage cheese with an indication of the mass fraction of dry substances is presented in Table. 2.9.

Table 2.9

Assortment of cottage cheese

According to organoleptic, physicochemical and microbiological indicators, cottage cheese and curd products must meet certain requirements (Table 2.10–2.12).

Table 2.10

Physical and chemical indicators of cottage cheese

Table 2.11

Organoleptic characteristics of cottage cheese

Table 2.12

Microbiological indicators of cottage cheese

Depending on the mass fraction of fat, cottage cheese is divided into:

- for fat-free (no more than 1.8% F);

- non-fat (at least 2.0; 3.0; 3.8% F);

- classic (not less than 4.0; 5.0; 7.0; 9.0; 12.0; 15.0; 18.0% F);

- fatty (not less than 19.0; 20.0; 23.0% F).

According to the method of clot formation, two methods for the production of cottage cheese are distinguished: acid rennet And acid.

acid method. It is based only on the acid coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the clot to remove excess whey. In this way, low-fat and low-fat cottage cheese is produced, since when the clot is heated, significant fat losses occur in the whey. In addition, this method ensures the production of low-fat cottage cheese with a more delicate texture. The spatial structure of clots of acid coagulation of proteins is less strong, is formed by weak bonds between small particles of casein, and releases whey worse. Therefore, to intensify the separation of whey, heating of the clot is required.

At rennet-acid method coagulation of milk clot is formed by the combined action of rennet and lactic acid. Casein, when converted to paracasein, shifts the isoelectric point from pH 4.6 to 5.2. Therefore, the formation of a clot under the action of rennet is faster at lower acidity than when proteins are precipitated by lactic acid; the resulting clot has a lower acidity, the technological process is accelerated by 2–4 hours. During rennet-acid coagulation, calcium bridges formed between large particles provide high clot strength. Such clots are better at separating whey than acidic ones, since the compaction of the spatial structure of the protein occurs faster in them. Therefore, heating of the clot to intensify the separation of whey is not required at all, or the heating temperature is reduced.

In the production of cottage cheese, the raw materials used are milk harvested not lower than the 2nd grade, powdered spray-dried milk of the highest grade, skimmed milk with an acidity of not more than 21 °T, cream with a fat content of 50–55% and an acidity of not more than 12 °T, cream plastic, meeting the requirements of regulatory documentation.

There are two ways to produce cottage cheese (Figure 2.3):

– traditional- from normalized milk;

– separated- from skimmed milk, followed by enrichment of skimmed cottage cheese with cream.

Rice. 2.3. Methods for the production of cottage cheese

2.5.1. Production of cottage cheese in the traditional way

Depending on the equipment used, there are several options for the production of cottage cheese in the traditional way (from normalized milk).

***The usual way(V pouches)*** (Fig. 2.4)

Rice. 2.4. Technological scheme for the production of cottage cheese in the usual way (in bags)

When producing cottage cheese in the usual way, milk is fermented in special baths VK-1 or VK-2.5.

The prepared milk is normalized in order to establish the correct ratio between the mass fractions of fat and protein in the normalized mixture, which ensures that the product is standard in terms of the mass fraction of fat and moisture. Normalization is carried out taking into account the actual mass fraction of protein in the processed raw materials and the normalization coefficient, which is set in relation to the type of cottage cheese, specific production conditions, methods of producing cottage cheese. In order to correctly establish the normalization coefficient, quarterly control production of cottage cheese is carried out. Normalized milk is sent for pasteurization at 78–80 °C with a holding time of 10–20 s. Pasteurized and cooled to a temperature of 4 ± 2 °C, milk can be stored for no more than 6 hours before being processed into cottage cheese. For optimal conditions for the development of lactic acid microflora, milk is fermented with pure cultures of mesophilic lactic streptococci at a milk temperature of 30 ± 2 °C in cold weather years and 28 ± 2 ° C - in warm. With the accelerated fermentation method, a symbiotic ferment is used, prepared on pure cultures of mesophilic and thermophilic streptococci at a milk fermentation temperature of 32 ± 2 °C.

With the rennet-acid method of producing cottage cheese, in addition to the starter culture, calcium chloride and milk-clotting enzymes are added to milk. CaCl is added at the rate of 400 g of anhydrous CaCl per 1000 kg of milk in the form of a solution with a mass fraction of CaCl of 30–40%. After that, rennet powder or pepsin or the VNIIMS enzyme preparation is introduced into the milk in the form of a solution with a mass fraction of the enzyme not more than 1%. The dose of an enzyme with an activity of 100,000 IU per 1000 kg of fermented milk is 1 g. Rennet powder or the VNIIMS enzyme preparation is dissolved in drinking water preheated to 36 ± 3 °C, and pepsin is dissolved in fresh filtered whey at 36 ± 3 °C. After fermentation, the milk is stirred for 10-15 minutes and left alone until a clot forms. With the acid-butter method, milk is fermented until a clot is obtained with an acidity of 60-65 (± 5) ° T, depending on the type of curd. The higher the fat content of the curd, the lower the acidity of the clot. The duration of milk fermentation is 6–10 hours. With the acid method, milk is fermented until a clot with an acidity of 75–80 (±5) °T is obtained. The duration of milk fermentation is 8–12 hours. It is important to correctly determine the end of fermentation, since with an under-fermented clot, sour curd of a smearing consistency is obtained. The clot is cut with wire knives into cubes measuring 2 x 2 x 2 cm. First, the clot is cut along the length of the bath into horizontal layers, then along the width into vertical ones. The clot is left alone for 30-60 minutes to isolate the serum. To intensify the release of whey, the clot is heated in the acid method to a whey temperature of 40–44 (± 2) °C, depending on the type of cottage cheese. The higher the fat content of the curd, the higher the heating temperature. With the rennet-acid method, the clot heating temperatures are reduced and amount to 36–40 (± 2) °С. The clot is kept at these temperatures for 15–40 min.

The released serum is released from the bath through a fitting and collected in a separate container. The clot is poured into calico or lavsan bags measuring 40 x 80 cm, 7–9 kg each, the bags are filled to three quarters of the volume. They are tied and placed in several rows in a press trolley. Under the influence of its own mass, serum is released from the clot. Self-pressing takes place in the workshop at a temperature not exceeding 16 °C and lasts at least 1 hour. The end of self-pressing is determined visually, by the surface of the clot, which loses its luster and becomes matte. Then the curd is pressed under pressure until tender. In the process of pressing, the bags with cottage cheese are shaken several times and shifted. In order to avoid an increase in acidity, pressing should be carried out in rooms with an air temperature of 3–6 ° C, and after it is completed, the curd should be immediately cooled to 12 ± 3 ° C using coolers of various designs or in bags, in trolleys in a refrigerator. The finished product is packaged in small (consumer) and large (transport) containers. Cottage cheese is stored until sale for no more than 36 hours at a temperature of no more than 4 ° C and a humidity of 80-85%, including at the manufacturer for no more than 18 hours.

At curd makers with a pressing bath

Curd makers with a pressing bath (TI-4000) are used to produce all types of curd, while the laborious process of pressing curd in bags is excluded.

Properly prepared milk enters the baths. Here, sourdough, solutions of calcium chloride and rennet are added to it, and, just as in the usual way of producing cottage cheese, they are left for fermentation. The finished clot is cut with knives included in the kit of the curd manufacturer and kept for 30-40 minutes. During this time, a significant amount of serum is released, which is removed from the bath with a sampler (a perforated cylinder covered with a filter cloth). In its lower part there is a pipe that slides into the pipe of the bath. The separated whey through the filter cloth and the perforated surface enters the sampler and exits the bath through the nozzle. This pre-removal of whey increases the efficiency of curd pressing.

For pressing, the perforated bath is quickly lowered down until it comes into contact with the surface of the clot. The speed of immersion of the pressing bath into the clot is set depending on its quality and the type of curd produced. The separated whey passes through the filter cloth into the perforated surface and is collected inside the pressing bath, from where it is pumped out every 15–20 min.

The downward movement of the pressing bath is stopped by the lower limit switch, when a space remains between the surfaces of the baths, filled with pressed curd. This distance is established during experimental workings of cottage cheese. Depending on the type of cottage cheese being produced, the duration of pressing is 3-4 hours for fatty cottage cheese, 2-3 hours for semi-fat, 1-1.5 for low-fat. With the accelerated fermentation method, the duration of pressing fatty and semi-fat cottage cheese is reduced by 1–1.5 hours.

On mechanized lines using mesh baths (Fig. 2.5)

Rice. 2.5. Production of cottage cheese on mechanized lines using mesh baths

In this technology there is no such operation as pressing curd. Therefore, in order to create conditions for a more efficient whey separation, the temperature and other parameters in this case differ from the traditional ones. Prepared milk is fermented with sourdough at a temperature of 28–32 ° C in the cold season and 26–30 ° C in the warm season; with the accelerated method of fermentation, a symbiotic ferment of mesophilic and thermophilic streptococci is used and fermented at 30–34 ° C. The amount of starter is 3-5% of the amount of fermented milk.

The end of milk fermentation is considered to be the formation of a moderately dense clot with an acidity of 70–95 °T, depending on the type of cottage cheese. The fatter the curd, the lower the acidity of the clot. The duration of fermentation is 5–12 hours. To speed up the separation of whey, the finished clot is slowly heated by introducing steam or hot water into the interstitial space of the bath. The optimal clot heating temperature (according to whey) is 45–50 (±10) °C. The heated clot is kept for 20–30 min and stirred 3–5 times during the holding period. The total duration of heating, including the holding time, should not exceed 2 hours. The heated curd is cooled by at least 10 °C by supplying cold or ice water.

The separation of whey from the clot on lines with mesh baths complete with VK-2.5 baths is carried out by removing whey (no more than two-thirds of the total mass) through the drain valve of the bath. To separate the remaining whey, the grid bath is raised above the bath with the help of a hoist device. In this case, the whey flows into the bath, and the curd is subjected to self-pressing. The duration of serum separation from the clot is 10–40 min. The separation of whey from the clot on lines with a set of equipment YA2-OVV is carried out as follows: part of the released whey (no more than 2/3 of the total mass) is removed through a whey drain valve. The remaining whey, together with the clot, is carefully poured along the tray into a mesh bath located in a self-propelled cart. To separate the whey from the clot, the grid bath is lifted above the trolley with the help of a traverse. In this case, the whey flows into the bath, and the curd is subjected to self-pressing (10–40 min). The subsequent cooling of the curd is carried out by immersing the mesh bath with curd into the cooled whey and keeping it in it for 20-30 minutes. The curd is cooled to 13 ± 5 °C. As a cooling medium, fresh curd whey, pasteurized, cooled to a temperature of not more than 5 ° C is used. Duration of storage of whey at a temperature not exceeding 8 ° C 1 day. After cooling 2 bath-grids with cottage cheese, the cooling medium is replaced with a fresh one. To separate the whey, the mesh bath is lifted above the bath with the help of a hoist device. In this case, the whey flows into the bath, and the curd is subjected to self-pressing. The duration of the separation of the cooling medium from the curd is 20–30 minutes. Cottage cheese is unloaded into the accumulator bath with the help of a tilting device and fed to the packaging by auger.

On mechanized lines Ya9-OPT-2.5 and Ya9-OPT-5

The Ya9-OPT-5 mechanized line with a milk capacity of 5000 l/h is the most advanced and is used to produce classic cottage cheese. The finished clot is mixed for 2–5 min and is fed by a screw pump to a once-through heater with a jacket. Here, the clot is quickly (2–5 min) heated to a temperature of 42–54 °C (depending on the type of cottage cheese) by supplying hot water (70–90 °C) to the jacket. The heated clot is cooled in a cooler with water to 25–40 °C and sent to a two-cylinder dehydrator covered with a filter cloth. The moisture content in the finished curd is regulated by changing the angle of inclination of the dehydrator drum or changing the heating and cooling temperature of the curd.

Ready cottage cheese is sent for packaging and then to the refrigerating chamber for additional cooling.

2.5.2. Separate method for the production of cottage cheese

The separate method has a number of advantages. Significantly reduced fat loss in production; saving fat per 1 ton of fat cottage cheese is 13.2, bold - 14.2 kg. The separation of whey from the clot is facilitated, a greater possibility of mechanization of technological operations is created, as a result of which labor productivity increases. The quality of cottage cheese increases as a result of a decrease in acidity. This is facilitated by the addition of fresh pasteurized cream to low-fat cottage cheese, the acidity of which is almost 20 times less than the acidity of cottage cheese, and at the same time, chilled cream reduces the temperature of the cottage cheese, which prevents a further increase in the acidity of the finished product.

The production of cottage cheese from skimmed milk can be carried out on any available equipment, including cottage cheese separator, with further mixing it with cream (Fig. 2.6).

With this method of production, milk intended for the production of cottage cheese, after heating to a temperature of 40-45 ° C, is sent for separation to obtain cream with a fat content of at least 50-55%, which is then pasteurized at a temperature of at least 90 ° C, cooled to 2 -4 °C and sent for temporary storage.

Rice. 2.6. Technological scheme for the production of cottage cheese in a separate way

The resulting skimmed milk is subjected to the usual preparation for curdling, as mentioned above, namely: pasteurization at 78–80 °C for up to 20 seconds, cooling to a fermentation temperature of 30–34 °C, and sent to a fermentation tank with a special stirrer. It also serves sourdough, calcium chloride, milk-clotting enzyme. The mixture is thoroughly mixed and left for fermentation until the acidity of the clot is 90–100 °C, since during the subsequent separation of the clot into curd and whey in a special curd separator, the nozzles of this separator can become clogged if the clot has a lower acidity.

In order for the curd clot to be better separated into the protein part and whey, after thorough mixing, it is fed by a special pump into a plate heat exchanger, where it is first heated to 60-62 ° C, and then cooled to 28-32 ° C and sent under pressure already to separator-cottage cheese manufacturer, where it is divided into whey and cottage cheese.

In the production of fatty cottage cheese by dehydration, separation is carried out to a mass fraction of moisture in the clot of 75–76%, and in the production of semi-fat cottage cheese - up to 78–79%. The resulting curd mass is cooled on a plate cooler for cottage cheese to 8 ° C and sent to the mixer, where pasteurized chilled cream (50–55% fat content) is fed by a dosing pump, and everything is thoroughly mixed.

The finished cottage cheese is packed on automatic machines and sent to the storage chamber.

Cottage cheese grained with cream

Cottage cheese is a crumbly dairy product made from cottage cheese raw materials with the addition of cream and table salt. Heat treatment of the finished product and the addition of consistency stabilizers is not allowed.

In appearance, grained cottage cheese is a cheese mass, curd grains in the mass are clearly distinguishable and covered with cream. According to the chemical composition and taste properties, it approaches cottage cheese. For the production of grained cottage cheese, the content of solids in skimmed milk is very important, which affects not only the structure of the grain and its yield, but also the rate of milk fermentation (Fig. 2.7).

The prepared milk is separated at 34–40 °C to obtain cream with a fat mass fraction of 13–20%, skimmed milk with a fat mass fraction of 0.05% and non-fat solids.< 8,5 %. Сливки пастеризуют при температуре 92±2 °C с выдержкой 15–20 с, гомогенизируют при температуре 26–30 °C и давлении 10–15 МПа, охлаждают до температуры 5–8 °C и выдерживают 10–12 ч. Обезжиренное молоко пастеризуют при температуре 72 ± 2 °C с выдержкой 15–20 с. Заквашивают молоко при температуре 30 ± 2 °C при быстром способе сквашивания и 21 ± 2 °C при длительном. Применяется закваска, приготовленная на культурах мезофильных молочно-кислых стрептококков. Закваска добавляется в молоко в количестве 50–80 кг на 1000 кг молока при быстром способе сквашивания и 10–30 кг при длительном способе. После внесения закваски в молоко добавляется 30–40 % раствор хлористого кальция из расчета 400 г безводной соли на 1000 кг молока и раствор сычужного порошка или пепсина или ферментного препарата ВНИИМС из расчета 0,5–1 г на 1000 кг молока (активность 100 000 единиц). Затем осуществляют перемешивание молока в течение 30–40 мин с интервалом 10–15 мин. Сквашивание молока заканчивается через 5–7 ч при быстром способе сквашивания и через 10–12 ч при длительном с момента внесения закваски. Кислотность сыворотки в конце сквашивания должна быть в пределах 46–48 °Т при условии содержания массовой доли сухих веществ в молоке 8,5–9,5 % и 49–55 °Т при массовой доле сухих веществ более 9,5 %. Показатель pH сгустка в конце сквашивания 4,6–4,9.

Rice. 2.7. Technological scheme for the production of granulated cottage cheese

Both modes of fermentation have advantages and disadvantages. The advantages of a long-term method of milk fermentation are as follows: the process is usually carried out at night, which allows organizing the main work only during the day shift; less sourdough is required; the taste and aroma of the product improves, since the biochemical process of aroma formation is slower than the process of acid formation. The disadvantages of the long-term method of milk fermentation are that the duration of the product preparation cycle increases; low turnover of baths; due to the fact that there is no observation of the fermentation process at night, fluctuations in the fermentation temperature are possible, which can lead to a deterioration in the quality of the clot.

The advantages of the short-term fermentation method are as follows: the technological cycle ends quickly; the fermentation process is under control all the time; less possibility of contamination of the product with foreign microflora; Baths are better. Disadvantages of this fermentation method: a larger amount of ferment is required; the finished product is obtained with a less pronounced aroma.

Regardless of the chosen method, the temperature of milk fermentation must be maintained throughout the entire fermentation time within the established limits. Lowering the ripening temperature can cause a significant delay in the process and contribute to the formation of a flabby clot.

At the end of fermentation, the clot is processed. This is one of the main technological operations in the production of granulated cottage cheese, since it affects the transfer of milk solids into grain, its uniformity, composition and quality of the finished product. If the acidity of the clot is too low when cut, the grain will be rough and rubbery. If on the contrary, then the particles of the clot will be brittle, the grain will be heterogeneous with a high content of protein dust in the whey, with a mealy consistency of the finished product. Such a grain easily falls apart when boiled, and when mixed with cream, it loses its shape and turns into a curd mass. The finished clot is cut with wire knives into cubes with an edge size of 8, 10 or 12, 14 cm. The cut clot is left alone for 20-30 minutes to isolate the serum. Then water is introduced into the bath, the temperature of which is 45 ± 2 °C, to reduce the acidity of the whey to 36–40 °T. The mass of water should be 10-15% of the mass of the contents in the bath. After adding water to the bath, the grain is carefully mixed and gradually begins to heat up, introducing hot water into the interstitial space. It is necessary to heat the grain, especially in the first stage to a temperature of 38 ± 2 ° C, very carefully and evenly so that it does not boil and the temperature of the contents in the bath rises by 1 ° for every 10 minutes. In this case, you need to mix the grain, only in order to keep it in suspension. Subsequent heating of the contents of the bath to 48-55 ° C should be carried out faster so that the temperature rises by 1 ° for every 2 minutes. After the temperature in the bath has risen to the required level, the grain is kneaded for 30–60 minutes to compact it. Periodically check the suitability of the grain. Ready, pre-cooled in tap water, the grain, with light compression in the hand, should retain its shape. At the end of boiling, the whey is removed from the bath and the grain is washed and simultaneously cooled. The grain is washed with water in two stages: I - water with a temperature of 16 ± 2 °C is added in an amount of 40–50% of the initial mass of fermented milk, stirred for 15–20 minutes and the water is removed; II - water with a temperature of not more than 8 ° C is added in an amount of 30-40%, stirred for 15-20 minutes and removed. Then the grain is dried. To do this, it is shifted to the walls of the bath so that a chute is formed in the middle for whey to drain freely, and left for 1–2 hours. During drying, the bath must be closed. The moisture content in the finished grain should be no more than 80%. The duration of drying depends on the consistency and size of the grain and on the thickness of the layer. The grain is soft and with a large amount of dust dries more slowly than grain that is coarser and more uniform in structure. Salt is added to the chilled cream and after that they are added to the defatted grain. Mix grain with cream and salt in a mixer. For manual packaging in large containers, cream of 20% fat content is used, for packaging in small containers on automatic machines - 13–15% fat content. In a well-blended product, the grains should be evenly coated with a layer of viscous cream. Store homemade cheese at a temperature of 0–6 °C for no more than 36 hours, including at the manufacturer for no more than 24 hours.

Homemade cottage cheese is the most delicious, because it is always fresh and natural. You can cook it in different ways. The final result depends on the quality of milk. Someone likes fat cottage cheese, with an oily structure, and someone likes a dietary product, with a small amount of fat and a sour taste.

How to cook cottage cheese at home for every taste - in detail in the recipes.

Step-by-step recipes for homemade cottage cheese from milk - basic technological principles

Cottage cheese is obtained from natural (whole) milk. As you know, milk contains a natural milk protein - casein. At a temperature of 10-12°C, milk matures within 12-15 hours. During this time, the structure of the protein changes, and the process of natural fermentation begins.

Next, the milk is heated. Whey is separated and a clot is formed: under the influence of temperature, casein fibers fold (shrink), pushing fluid (whey) out of the cells. In industrial terms, this process is called pasteurization. It occurs at 63-65°C for 20 minutes. Raising the temperature will shorten the pasteurization time.

In fact, milk coagulation occurs at a lower temperature - 40-45 ° C, but at dairy plants, where huge volumes of raw milk collected from different farms are processed, an increase in pasteurization temperature is due to sanitary standards. When there is absolute certainty that the milking is hygienic, that the utensils are sterile, and that the animal is well maintained, homemade milk can simply be warmed up until the whey begins to separate, and then removed from the stove and allowed to stand until completely cooled.

There is a pattern: the higher the pasteurization temperature of milk, the worse the quality of the curd. That is why sour boiled milk never forms a normal clot, although, again, under production conditions, soft cheeses are obtained from milk processed by high-temperature pasteurization. But there are special technologies for this.

To get homemade cottage cheese, you can use some industrial secrets. Some details of the industrial technology for making homemade cottage cheese from milk are in step-by-step recipes and useful tips.

Step-by-step recipe for homemade cottage cheese from fresh milk

Ingredients:

Homemade milk 3.5 l (1 bottle)

Sourdough - the amount depends on the type of fermented milk product or enzyme

Calcium chloride 5% 5 mg (1 ampoule)

Cooking order:

1. The first stage is the normalization of milk. Of course, it is difficult to obtain milk of the required fat content by home methods, but you can approximately adjust the process. The main thing is that the milk is whole. Fat content affects taste and texture. The industry produces fat-free cottage cheese, with a fat content of 9% and 18%. Choose your option and skim off the cream as needed.

2. Pour the milk into a saucepan and heat to 35-40°C.

3. Enter the starter into warm milk and stir for 5-7 minutes. Leave the saucepan at room temperature. Add calcium chloride at the same time to speed up the curdling of the milk.

Usually, milk souring without fermenting occurs within 7-8 hours. During this time, acidity increases, the product is enriched with lactobacilli, acquires a characteristic taste. This is an acidic way of making homemade cottage cheese. He is more natural.

Adding sour cream and other fermented milk products speeds up the process by 2 times. Sour cream, yogurt, whey or yogurt is the best way to ferment milk at home - these products can be found in every home. Only one prerequisite: fermented milk products must be prepared in a thermostatic way, from whole milk.

If desired, replace fermented milk products with pepsin or other enzymes. This is the second, acid-rennet method of making homemade cottage cheese from milk, which can be applied by replacing sour cream with an enzyme in paragraph two of the step-by-step recipe.

4. When a clot appears, put the pan on the stove and heat the raw material again, stirring, at a temperature of no more than 40-42 ° C. If heated too much, the quality of the curd will deteriorate. At the same time, fat and calcium will pass into the whey, and the cheese clot will noticeably decrease in volume and become dry. However, this option is also acceptable, but it is not for everyone.

5. Break the resulting dense clot into small fractions to speed up the separation of the liquid.

6. Place a sieve or colander on a tray with a capacity of at least 3.5 liters so that the whey does not overflow the rim of the dish. Cover the sieve with cheesecloth folded in four layers, and carefully, gradually pour the fermented milk.

7. When the main volume of whey has drained, tie the ends of the gauze napkin and hang it over the pan for some more time to compact the cheese clot and remove excess moisture from the product.

From the indicated amount of homemade milk, you can get 350 - 400 g of fresh cottage cheese.

Step-by-step recipe for homemade curd from sour milk

Ingredient:

Homemade curdled milk

It happens that the milk has already turned sour, and it needs to be “put into action”. If the product has not been boiled, then it is quite suitable for making homemade cottage cheese. This milk does not require any special additives.

Cooking:

1. Curdled milk must be heated. When the temperature rises to 40°C, the milk protein coagulates. All this has already been described above, in the basic technological principles for obtaining homemade cottage cheese from milk.

2. The next step is to separate the whey. Also, as in the first step-by-step recipe, install a sieve on a pan of a suitable volume, and pour the heated yogurt through the gauze layer.

3. Let the whey drain to the desired curd moisture level. You can leave the cottage cheese in this position, and to speed up the process of separating the whey, hang it in gauze.

Step-by-step recipe for homemade cottage cheese from milk (with lemon juice)

This is a step by step recipe for paneer, Indian homemade curd made from milk. To coagulate casein, Indians use the juice of sour fruits - homemade rennet cheese is obtained, with a delicate taste and dense texture. This cheese is not salty, like cheese or feta, so it looks more like cottage cheese.

Ingredients:

Milk 6 l

Lemon juice 100 ml

Cooking order:

1. Heat homemade milk to 40-50°C.

2. Squeeze the juice from a fresh lemon.

3. Pour it in a thin stream at the edge of the pan on the stove, while stirring the milk in one direction.

4. Continue stirring until a firm curd forms.

5. Let the mass cool, and pour through a gauze layer laid on a colander. You can transfer the clot to gauze with a slotted spoon.

6. Fold the edges of the gauze to the center. Place a plate on the cheese mass, and on it - a jar filled with water. The curd should be compressed.

7. Transfer the finished head to a tightly closed container. Refrigerate for 10-12 hours to ripen. Cut the paneer into pieces when serving. It is very good for making salads and desserts, as a filling for dumplings and pies.

At the milk heating stage, you can add herbs and spices to get an original snack. Suitable hot peppers, garlic, ground coriander, cardamom, mint.

Step-by-step recipes for homemade cottage cheese from milk - useful tips and secrets

Not every housewife has a lactometer to determine the fat content of milk. There is a way out: you can approximately set the percentage of fat content by volume. For example: in a bottle - 3 liters of milk. Put it in the refrigerator overnight. By morning, the fat will rise up, as its molecules are lighter and larger than the liquid. The fat mass has a slightly creamy tint, and it differs in color from white milk. It remains to measure the volume of fat mass and determine the percentage of milk and fat. If in a bottle with a volume of 3 liters, the third part is a fat “top”, milk has a fat content of about 10%. This is a good indicator of the quality of milk.

Homemade cow's milk has the highest fat content in the cold season, when animals are transferred to winter maintenance. In such milk, the fat content reaches 12%. If you need to cook fat-free cottage cheese, put the milk in the refrigerator for 7-8 hours, then remove the cream - the raw material for the cottage cheese is ready.

To accelerate the coagulation of milk protein, add calcium chloride to the raw milk. This additive is also used in the dairy industry. It allows you to increase the volume of cheese grain, enriches dairy products with calcium, which passes into whey during pasteurization of milk. Calcium chloride is a cheap drug that is sold in any pharmacy without prescriptions. 0.5 ml of a 5% solution is sufficient per liter of milk. This is literally 2-3 drops of a solution. Chloride is an absolutely harmless drug, but you should not abuse it. As the great healer said, medicine differs from poison only in dosage.

Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but goat's milk is also less clotting due to the structure of milk protein. High-quality home-made goat's milk curd can only be obtained using the acid-rennet fermentation method.

The dairy industry produces cottage cheese made from reconstituted (powdered) milk, skim milk, but these methods for home-made cottage cheese are complex and require the use of special household appliances and appliances.

Products from cottage cheese are recommended for consumption by almost all categories of the population, since cottage cheese is an easily digestible product, it contains essential amino acids (methionine, choline) as well as a large amount of phosphorus and calcium.

Cottage cheese has a wide product line:

sour-milk cottage cheese (fat-free, low-fat, classic, fatty);
cottage cheese products - curds, creams, pastes, cakes.
Curd products are presented on the market with various additives - fruit and vegetable, chocolate and dessert fillings.

Target audience and distribution channels

The main buyers of cottage cheese products are consumers of retail stores (the main categories are children, pregnant women and housewives, the elderly, athletes), as well as catering establishments and enterprises for the further processing of cottage cheese as a raw material (cooking, cafes).

The sale of ready-made cottage cheese can be carried out through the following distribution channels:

retail network of shops and supermarkets;
wholesale distributors engaged in the delivery of products
enterprises for the processing of cottage cheese, using it as a raw material for curd products;
HoReCa sector (restaurants, cafes, canteens, cookery).

The first two distribution channels occupy the bulk of the products sold.

At the same time, deliveries to the retail network make it possible to obtain higher profitability and sales regularity, and the sale of cottage cheese to wholesalers guarantees sufficient sales volumes, at a lower price, but without the need to store and promote batches of manufactured products on their own.

Production process and required equipment

The production technology provides for the fermentation of pasteurized milk with the help of pure cultures of lactic acid bacteria, as well as with the possible use of rennet, calcium chloride, and the subsequent removal of part of the whey from the clots.

The process of making cottage cheese consists of the following steps:

Milk acceptance and mechanical processing (filtration);
Pasteurization (using an electropasteurizer);
Cooling and fermentation of milk with curd clot processing (curd baths are used);
Mechanical pressing of cottage cheese (using a press trolley)
Or Pressing in bags (using a drum-type machine for pressing and cooling the curd).
Packing (using a packing machine).

Thus, to build a complete technological process for the production of cottage cheese, it is necessary to use the following equipment (open type process):

Milk receiving and filtering station
Electropasteurizer
curd bath
Press trolley (economical option) or UPT drum type installation (more practical option)
Filling machine

As the main line for the production of cottage cheese, we will consider the equipment of the Ekomash plant in Moscow.

Noginsk, Moscow region This manufacturer offers various options for completing lines, we will focus on two "Economy" and "Standard".

Option No. 1 "Economy", line capacity 130 kg.

Consists of the following units:

Option No. 2 "Standard", line capacity 130 kg. at one o'clock.

This kit includes the following units:

In addition to the main equipment in the workshop, you need to purchase the following items:

Thus, the cost of completing the workshop for the production of cottage cheese with the Economy line, taking into account additional equipment, will be 1.9 million rubles.

rub., line "Standard" 2.3 million rubles.

Let us carry out a comparative analysis of these lines.

As can be seen from the presented table, with a similar productivity, the labor intensity of production on the "Standard" line is much less due to a higher degree of automation of the production process.

The cost of production produced on this line will be lower than on the Economy line, therefore, the manufacturer can reduce selling prices without compromising profitability, which in turn will have a positive effect on the company's financial results. In connection with starting a business, it is optimal to choose the Standard line.

Feasibility study of the project

Capital investments

Purchase of equipment: 2.3 million
Transportation costs, installation supervision, commissioning: 0.3 mln.
Purchase of raw materials 1 million rubles.
Preparation of the premises (repair, bringing to compliance with SanPina, electrical wiring) - 0.5 million rubles.
Registration in INFS, account opening, other expenses: 0.1 million rubles.
Total 4.2 million rubles

Calculation of revenue and profitability

* Profit according to industry average profitability data for this type of activity

Pyotr Stolypin, 2013-04-16

Making cottage cheese at home is not at all difficult. It is prepared from milk, store or farm, with a fat content of your choice. Also, cottage cheese can be prepared from ready-made kefir. For children, you can make cottage cheese from baby milk and kefir.

Making cottage cheese at home is not at all difficult. It is prepared from milk, store or farm, with a fat content of your choice. Also, cottage cheese can be prepared from ready-made kefir.

For children, you can make cottage cheese from baby milk and kefir.

What is the advantage of home-made cottage cheese over production cottage cheese and why cook cottage cheese yourself, spend time on it, if you can just go in and buy it, choosing curd products in the store to your liking?

Everything is simple here: you do not add additives and preservatives that our body does not need. In addition, at home you can cook as much cottage cheese as you need at the moment. If there are children in your family, then, having a simple technology, you can always have fresh cottage cheese.

You can also make various dishes from homemade cottage cheese.

How to cook cottage cheese from curdled milk

Yogurt is the easiest fermented milk product to prepare.

In order to get curdled milk, you need to take only milk and put it in a warm place. To speed up the formation of curdled milk, you can add to milk: for 1 liter - 100 ml of kefir or 1 tablespoon of sour cream or yogurt.

After the milk turns into curdled milk, you need to separate the curd mass from the whey.

To do this, it is necessary to drain the curdled milk into a bag of several layers of gauze or other linen, then hang it up. This will separate the curd from the whey, which will take about half a day.

To speed up the process of making cottage cheese from curdled milk, it must be heated. Do not bring the product to a boil and do not boil!

Then you should cool the mass and put it in a colander with gauze or other fabric. Put oppression (press) to get a drier curd. You can also hang it in a gauze or linen bag.

The longer the curd is left to hang or is under pressure, the denser and drier it will be.

How to cook calcined cottage cheese

It is very easy to prepare such cottage cheese at home. Cottage cheese prepared in this way has a low acidity and is especially well suited for dietary and baby food.

We will need:

Milk - 2 liters,
Lactic acid calcium - 3 tsp.
spoons (12 g).

Cooking:

Calcium lactate is sold in a pharmacy in the form of a powder. It must be dissolved in a small amount of water, for example, 3-4 tablespoons of water. Bring fresh milk to a boil, turn off the fire and add the dissolved calcium lactate with constant stirring.

At the same time, the milk curdles. This mass must be cooled and filtered through gauze or other cloth to separate the whey from the curd.

Cottage cheese can be hung up so that it stacks better, or put under pressure. From 2 liters of milk you get 300-350 grams of cottage cheese.

2 ways to make cottage cheese from kefir

warm way

Kefir must be placed in a warm place for faster whey separation.

When the whey begins to separate, put the container with kefir in a water bath and warm it up for better and faster separation of the whey from the curd mass. Then fold the mass into a gauze or fabric bag and hang it so that the excess whey is in the glass.

You can use a faster method, in which the curd is directly heated, for example, in a saucepan over low heat, until curd mass and whey are formed. This mass should not be brought to a boil.

cold way

Place 1 liter of kefir in a bag or package in the freezer for 2-3 days, then take out and remove the frozen kefir from the bag.

Place it in a colander with gauze and wait until the whey drains and remains a tender and very tasty cottage cheese.

The process of making cottage cheese at home takes a minimum amount of time, cost and effort.

However, the product that you prepare yourself will differ significantly from similar competitors offered by modern manufacturers to customers.

Homemade cottage cheese contains much more useful substances, which, unfortunately, are present in the minimum amount in factory versions.

1. In no case should yogurt be brought to a boil - the curd will turn out dry and tasteless.

2. The longer the whey drains, the denser and drier the curd is.

3. It is necessary to discard the cottage cheese in a colander only when the whey is well separated, otherwise the cottage cheese will turn out sour.

4. Experienced housewives never drain whey down the sink. On its basis, you can cook delicious pancakes, pancakes, jelly, kvass or jelly.

As you can see, there are quite a few ways and recipes for making homemade cottage cheese. All of them are simple and will not take much of your precious time. So cook cottage cheese at home and feed your kids with a tasty and healthy product.

Homemade cottage cheese recipes

Village cottage cheese

To make a classic village cottage cheese, you will need 2 liters of fresh homemade milk, a clean gauze napkin, two pots that fit one into the other.

Milk should be poured into a smaller saucepan, covered with a lid and put in a warm place, for example, near a radiator, for such a time during which the milk should turn sour.

Usually it's somewhere around a day. For taste and acceleration of souring, you can add 2-3 tbsp. spoons of low-fat sour cream. Then place the pot with sour milk in a large pot, but about the same height, and fill the gap between the walls of the pots with water.

Put both pans on a slow fire and do not leave the stove for a minute. As the water boils, the sour milk will move away from the edges of the pan, a yellowish liquid will come out. At this moment, it is urgent to remove the pans from the fire, remove the smaller pan and cool the semi-finished product. Then put a gauze napkin on the bottom of the sieve and carefully spread curdled milk on it with a tablespoon. Tie the edges of the gauze together and hang the knot so that the serum gradually drains from it.

What remains on the gauze bandage is the cottage cheese. To get a denser cottage cheese, a load must be placed on cheesecloth with cottage cheese.

Preparation of calcined cottage cheese

The product made in this way will have a low level of acidity, so it is ideal for dietary and baby food. The main feature of the preparation of cottage cheese is the addition of calcium lactate (diluted with water) at the stage of boiling milk with constant stirring (3 teaspoons per 2 liters of milk).

The powder can be purchased at pharmacies. The output of the finished product will be 300-400 grams. Further, the technology is similar to the methods described above.

Ready-to-eat cottage cheese is stored in the refrigerator in a glass or enamel bowl, after putting a couple of pieces of sugar in it. Homemade cottage cheese can be stored in the freezer for one month, but its taste changes slightly.

It is strictly not recommended to store the product in plastic bags. If the cottage cheese suddenly becomes sour, then it must be mixed with fresh milk in equal proportions and left for 60-90 minutes. After that, the cottage cheese is placed in cheesecloth (cotton bag) and put under pressure.

Cold method of making homemade cottage cheese

Ingredients:

0.5 l kefir
1 tsp
1 tsp Sahara
1 tsp Sahara
50 g prunes

Cooking method:

In addition to cooking cottage cheese in a hot way, there is also cooking cold cottage cheese, such cottage cheese is more like a cream. Great for feeding babies from a young age. In addition, many different dried fruits are suitable for it.

It will take 25 minutes to prepare the dish:

To prepare cottage cheese in this way, you need frozen kefir, you can put it in the freezer until it freezes, you can also leave it there overnight so as not to wait for freezing during the day.

After complete freezing, remove the bag and defrost the contents without using any aids, boiling water or warm air. Pass the kefir through a fine sieve.

Hang the resulting mass for 20 minutes, it can also be used in baking.

Cold curd is ready. Now you need to add sugar, dried fruits to it, you can add fresh fruits to taste, you can prepare a healthy and vitamin-rich dessert.

Making cottage cheese with lemon

Take skimmed milk and pour it into a large container. Take a lemon and squeeze it into milk (for 1 liter of milk - a little more than half a lemon) and mix. This is necessary so that the milk curdles faster. You can, of course, wait until the milk turns sour in natural conditions - place the dishes with milk and a crust of rye bread in a warm place, for example - to the battery.

However, if you have fatty milk, you can thus first prepare homemade yogurt, remove its fat from the surface, and then, when it stands (it usually takes 1-2 days), cook cottage cheese. As a starter, you can also use purchased kefir or yogurt (literally a spoon) or the previous starter or whey.

If milk is left to sour without leaven, the process of putrefactive fermentation may begin.

You will see how the milk begins to curdle, and the whey becomes transparent. No need to wait until the milk clots become too dense - your curd will then be too grainy. Strain the whey through cheesecloth - you can then use this whey to make homemade diet bread or pancakes; put the cottage cheese in a separate container and you can eat.

Quick homemade cottage cheese recipe

Necessary:

2 liters of milk
2 jars (250 g) natural yogurt

How to cook:

Pour 2 liters of milk into a dish suitable for a microwave oven, heat it to the desired temperature (about 40 °). Add 2 jars of natural yogurt and leave in a warm place until the milk curdles and turns into a thick curdled milk.

Usually it takes 10-12 hours, but it depends on the room temperature.

2. Put a bowl of curdled milk in a microwave oven for 15 minutes at a maximum power of 800 W - the contents will heat up, warming up evenly, and curl up - curdle. A clear serum will clearly come off.

3. Carefully transfer the curdled lump into a colander lined with gauze, located above the pan (to collect whey), trying not to break the integrity of the lump.

4. Let the main whey drain, then hang the bundle with cottage cheese for a while so that the whey glass is better.

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Thus, according to table 9, the cost of 1 kg of curds will be 33.6 rubles.

Calculation of the production profit of 1 kg of curds, 18% is presented in table 10.

Table 10 - Calculation of the profit of production of 1 kg of curd cheeses, 18% LLC Vozrozhdenie 95

It is planned to produce 300 kg of cheese curds with various natural additives per shift.

Accordingly, the profit of the enterprise per shift will be 7920 rubles; per month 237600 rubles.

In order to implement a project to increase the production of pickled cheeses, it is necessary to purchase equipment for packaging suluguni cheese in vacuum packaging, the cost of which is 340,000 rubles plus packaging costs of 60,000 rubles.

The equipment will be purchased in Moscow (LLC "InServ and Co"). Purchase of equipment with a loan.

For the production of this type of product, a processed cheese workshop is provided at the butter factory.

The design capacity of cheese production is 500 kg per shift or 15 tons of finished product per month with a shift duration of 8 hours. We will produce cheese in this volume from May to October, in the winter period we will reduce production to 250 kg per shift (or 7.5 tons per month).

Calculation of profit for 1 month of line operation is given in table 11.

Profit for a period equal to 6 months is equal to 951,840 rubles.

From November to April, it is planned to produce cheese per shift of 250 kg. Accordingly, the profit for the month will be 79320 rubles, for a period equal to 6 months - 475920 rubles.

Table 11 - Calculation of the profit of the production of suluguni cheese for 1 month of work

Forecast of sales of this type of product and net profit for the period 2006-2007.

is shown in table 12.

Table 12 - Forecasted volumes of sales and net profit of suluguni cheese production for 2007-2009.

Thus, according to Table 12, in the butter-making shop of OOO Vozrozhdenie 95, it is planned to increase sales by 6.7% by 2007, and in 2007 to keep them at the same level.

Table 13 shows the sales forecast for Vozrozhdenie 95 products for 2006-2007.

Table 13 - Forecast of sales volumes for 2007-2009

The traditional way of technology for the production of cottage cheese. Technology for the production of cottage cheese by the acid method

2.4. Defects of liquid fermented milk products

2.5. Cottage cheese and products from it

The usual way(V pouches) (Fig. 2.4)

At curd makers with a pressing bath

On mechanized lines Ya9-OPT-2.5 and Ya9-OPT-5

Cottage cheese grained with cream

Step-by-step recipes for homemade cottage cheese from milk - basic technological principles

Step-by-step recipe for homemade cottage cheese from fresh milk

Step-by-step recipe for homemade curd from sour milk

Step-by-step recipe for homemade cottage cheese from milk (with lemon juice)

Step-by-step recipes for homemade cottage cheese from milk - useful tips and secrets

Target audience and distribution channels

Production process and required equipment

The process of making cottage cheese consists of the following steps:

Option No. 1 "Economy", line capacity 130 kg.

Option No. 2 "Standard", line capacity 130 kg. at one o'clock.

Feasibility study of the project

Capital investments

Calculation of revenue and profitability

How to cook cottage cheese from curdled milk

How to cook calcined cottage cheese

2 ways to make cottage cheese from kefir

Homemade cottage cheese recipes

Village cottage cheese

Preparation of calcined cottage cheese

Cold method of making homemade cottage cheese

Making cottage cheese with lemon

Quick homemade cottage cheese recipe

***The usual way(V pouches)*** (Fig. 2.4)