A PROCESS FOR CONTINUOUS PRODUCTION OF COTTAGE CHEESE FROM ULTRAFILTERED MILK

摘要

continuous production type of white cheese '' cottage cheese '' from ultrafiltered milk, and preferably skim milk. The milk is subjected to a heat treatment and it is possibly préacidifié before being ultrafiltered to arrive at the desired solid content level of the final stage of cheese grains, namely from 18.5 to 21% by weight . The remainder is subjected to a further heat treatment, it is then added and mixed either delta-lactone of gluconic acid (GDL) in an amount to obtain a final pH value of 4.2 to 4 7, or a thermophilic bacterial culture. In case of acidification with GDL the mixture was immediately placed in a coagulant. If a bacterial culture of lactic acid is used, the mixture is maintained at 36-42 ° C until obtaining a pH value dropped to 5.4, before putting them into the coagulant. Optionally, it can, in both cases, add a small amount of rennet before setting up in the coagulant. The coagulant is maintained at a temperature of 25-35 ° when a mixture was added the GDL, and at a temperature of 36-42 ° when the mixture was added a bacterial culture of lactic acid; and curd obtained with a 4.2 to 4.7 pH of the coagulant pressed is divided into grains. The cheese grains can be fed directly into a cream base to make cheese '' cottage cheese '', or receive a subsequent heat treatment, filtering by ultrafiltration and washing in cold water before to be mixed with a cream base.