A PROCESS FOR CONTINUOUS PRODUCTION OF COTTAGE CHEESE FROM ULTRAFILTERED MILK

摘要

continuous production of cottage cheese type "cottage cheese" from ultrafiltered milk, preferably skim milk,. the milk is subjected to a heat treatment, and it is possible to pru00e9acidifiu00e9 ultrafiltered to arrive at the desired solids content in the final stage of curd to 18.5% to 21% by weight.the rest is subjected to a heat treatment, is then added and mixed to a gluconic acid delta lactone (gdl) of a ratio to obtain a final ph of 4.2 - 4.7, a thermophilic bacterial culture. in the case of acidification in the gdl, the mixture is placed into a coagulant.if there is a culture of lactic acid, the mixture is maintained at 36 - 42 degrees until a ph value dropped to 5.4, then put it into the coagulant. we can, in both cases, add a small amount of rennet, prior to the implementation of the coagulant.the coagulant is maintained at a temperature of 25 to 35 degrees celsius in a mixture was added to the gdl, and a temperature of 36 - 42 when it was added to the mixture to lactic acid bacteria culture, and the curd obtained with ph 4.2 - 4.7 that the coagulant is pressed is divided into the grains.the curd can be directly placed in a cream base to make cheese, cottage cheese, '', '', or subsequent heat treatment, filtering with ultrafiltration and washing in cold water before being mixed with a cream base.