This classic type of cheese is traditional and popular on the market. Depending on the method of processing and packaging, the structure ranges from small grain to spreadable. Its color ranges from white to pale yellow. It has a well defined taste with a light sour milk creamy aftertaste. The yield is between 11% and 15% depending on the casein and fat content of the milk. The coagulation, cutting and heat processing is completed. After the whey is drained this and the mass is cooled to 8°-10°С and then packed.
Finished product characteristics:
- Moisture content between 65 to 80% depending on the fat content;
- Fat content from 0 to 18%.
Very often this type of cheese is offered on the market with fruit additives/ jam, raisins and others, depending on the customers’ choice.
Cottage cheese is a soft cheese which does not require maturing and is ready for consumption immediately after the completion of the manufacturing process. It is a stabilised protein grain washed and cooled with pasteurised water. It is manufactured from skimmed milk mixed with cream. It can reach a yield of 30% which makes it an appealing product for clients. Its colour is white to pale yellow with a slight sour milk and light creamy taste.
The grain can be classified as follows:
- small grain with a size from 3 to 6 mm;
- medium grain with a size from 6 to 9 mm;
- large grain with a size from 9 to 12 mm;
Some manufacturers prefer not to remove the technological cheese dust from the production process which lowers the quality of the finished product turning it into a pulpy mass. The most valued product on the market is the cheese with large and well defined grains. The generation of fines is minimised in our suppliers’ production lines thanks to the unique construction designs of the modules. Nevertheless the design allows for the removal of any minimal amounts of fines during the draining process. Depending on the quantity, the type of starter culture and the coagulation temperature, the technological process can be:
- short, with a coagulation temperature of 32°to 34°С and a duration of 6 to 8 h;
- prolonged, with a coagulation temperature of 22°to 23°С and a duration of 10 to 12 h.
The usual characteristics of the finished product are:
- moisture content of 75 to 80%;
- fat content from 2 to 8%;
- salt content of 1%.