Is it better to choose traditional white cheese, cottage cheese or homogenized cheese? Or maybe make cottage cheese yourself? It all depends on our preferences. There are many types of white cheese available for sale, producers are outdoing each other in proposing new flavors. The choice is yours.
To makecurd cheeseat home, just heat the curdledmilkand squeeze the whey out of it. On an industrial scale,cheesesquark are produced from pasteurized and then sour milk of cow, goat and sheep milk. They can also be prepared from cream and whey.
Curd - acid cheeses
They are obtained from milk acidified with lactic acid bacteria, the selection of which is a secret of the producer. This is how natural cheeses are made, intended for direct eating, popularly known as quark or white cheeses. They usually have the shape of cubes (slices) or cones (wedges), they can be packed in parchment or foil. The latter method of packaging takes place under aseptic conditions, which extends the freshness of the cheese. Natural acid curd is also used to make ripening curd cheeses (e.g. Harceński, Olomouc) and processed curd cheeses (fried cheese). If you add buttermilk, you can also make buttermilk curd.
ImportantThere are curds of different fat content on sale: cream (14.5%), full-fat (9.5%), fatty (6.5%), half-fat (3%), lean ( less than 3%). They are available in the form of acid and acid-rennet curd cheeses.
Curd - acid - rennet cheeses
In their production, apart from the leaven, a small amount of rennet is added. It is an enzyme found in the stomachs of calves, but micro-biologically obtained rennet is used on an industrial scale. This is how we produce cottage cheeses, various cottage cheese and homogenized cheeses. In order to obtain lumpy cheese (e.g. country cheese), the curd grains produced after acidification and renneting are rinsed with water at lower temperatures, starting from room temperature and ending at 3 ° C. As a result, the lumps harden and separate from each other. After the whey has been separated, it is mixed with the s alted cream. The ready-made cheeses are heated at the temperature of approx. 60 ° C (thermization) and aseptically packed in plastic boxes.
Curd cheeses (eg Almette, Fromage) are most often ground or groundcottage cheese mixed with various additives, e.g. butter, cream. These cheeses have a creamy texture and can be natural or seasoned with pepper, herbs, paprika and other flavors. Similarly to granular cheeses, they are thermized and packed aseptically.
Homogenized cheeses are obtained by separating the curd from the whey by the centrifugal method. As a result, a strongly broken curd mass is obtained, which is mixed with pasteurized cream and possibly flavor additives. This group also includes cottage cheese desserts .They are made of lean homogenized cottage cheese, to which sugar, fruit jelly, vanilla, gelatin, coffee, cocoa and other flavors and aromas are added.
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