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1. Raw milk and pre-treated cottage cheese are skimmed milk or concentrated skim milk as raw materials. Normally, skim milk is used for standardized adjustment, making non-fat solids more than 8.8%. The raw milk was then sterilized at 63°C, 30min or 72°C for 16s.
2. Addition of starter and rennet (1) Add the starter to inject the sterilized raw milk into the cheese tank, keep it at 25-30C, and add the prepared production starter (mostly composed of Streptococcus lactis and Streptococcus Streptococcus). The amount of addition was: short-term method (5-6h) 5%-6%, long-term method (16-17h) 1.0%. Check the quality of the starter before adding, and stir it thoroughly after adding it. (2) Add calcium chloride and coagulation enzyme Add CaCl2 according to 0.01% of the amount of raw milk, and keep it for 5 to 10 minutes after mixing. According to the titer of chymosin, an appropriate amount of rennet is added, typically 0.05 g per 100 kg of raw milk, and stirred for 5 to 10 minutes.
3. Curd formation Curds were performed at 25-30°C. The short-term method generally needs to stand for 4.5 to 5 hours or more, and the long-term rule requires 12 to 14 hours. The curd is completed when the whey acidity reaches 0.52% (pH 4.6).
4. Cutting, Heating and Stirring (1) Cutting Cutting starts when the acidity reaches 0.5% to 0.52% (short-term method) or o.52% to o.55% (long-term method). Cut the clot separately with a horizontal and vertical knife. The size of the clot was 1.8 to 2.0 cm (1.2 cm for the long-term method). (2) After stirring, cutting and letting stand for 15-30 min, add warm water at 45°C (long time plus 30°C warm water) to a position above 10 cm above the clot surface. While stirring slowly, while heating in the sandwich, reach 49°C in 45-90 min (49°C in 2.5 hours for a long time), stir to make the size of the cheese shrink to 0.5-0.8cm.
5. Remove the whey and cheese rinsing After excluding the whey, sterilize the pure water at 29°C, 16°C, and 4°C, respectively. Rinse the cheese granules 3 times in the cheese tank so that the cheese chills and shrinks. , and keep its temperature below 7C.
6. Accumulation and addition of flavor substances After washing with water, the semolina is deposited on both sides of the cheese tank to remove as much water as possible. Then add various flavor substances according to actual needs. The most common is to add salt (1%) and cream to make the finished cream rate 4% to 4.5%.
Farm cheese processing
Farmhouse cheese is a typical non-heating soft dry, cool, mild sour, smooth, flat texture. Because farm cheese is a very perishable product, all equipment and containers for making cottage cheese must be thoroughly cleaned and disinfected to prevent contamination with germs.