Continuous Manufacture of Cottage and Other Uncured Cheese Varieties

Abstract

Manufacture of quarg (quark) by continuous fermentation in a two-stage fermenter is discussed. The process, which required sterile media and utilized single strain lactic streptococci, operated successfully for several days without problems. A mechanical washer-cooler for cottage cheese curd is described. It provides for curd washing in an enclosed system and utilizes about half the water needed for vat washing. The growth of lactic streptococci in cottage cheese milk appears to contribute something other than acid production which affects the body and texture of cottage cheese curd. When skim milk was precultured to pH 5.7 or 5.5 prior to making cottage cheese by direct acidification, the moisture holding capacity and firmness of the curd were increased and body and texture scores were improved. A combination of preculturing skim milk coupled with continuous direct acidification is proposed for cottage cheese making. © 1975, American Dairy Science Association. All rights reserved.