Dairy Chemistry And Biochemistry

420 DAIRY CHEMISTRY AND BIOCHEMISTRY

Standardized milk

I

Pretreatment

-Pasteurization,

-Homogenization.

-Partial acidification

J

Cooling

22-3OoC

• Starter (- 15%)
  Incu 1 ation
  (quiescent)

t

Gelled acidified milk

(PH 4.6)

Separation

(Dehydration)

1

Whey/permeate - C(rd - Cold pack ---t Product: Quarg

Fromuge frnis

i Cottage chcese.

Pasteurization.

Hydrocolloid and

Condiment addition

and/or Homogenization

t

Other Hot, treated curd -- Hot pack + Prodoct: Crcam-

Fresh cheeses chccsc:

Cream, andor Other

Yoghurt andfor

Condiments

71

Heat, blend

homogenize

Hot dlend
preparations
Figure 10.27 Protocol for the manufacture of fresh acid-coagulated cheese (from Fox et a/.,
1996a).

Hot pack Fresh cheese

families of acid-coagulated cheeses are illustrated in Figure 10.26 and a
typical manufacturing protocol is shown in Figure 10.27.
Acid-coagulated cheeses are usually produced from skim milk and are
consumed fresh. Major varieties include quarg, (American) cottage cheese,
cream cheese and petit suisse. These cheeses may be consumed in salads, as