Cottage

The origin of the quark, as it exists today, is as old as the manufacture of cheese itself. From a historical standpoint, make the curd, which appeared as a delicacy in the ranch houses and apartments of the Central European countries was subsequently adopted by colonial America and the modern industrial society, cottage cheese, originated in the U.S. around 1915's. It is also known as pot cheese in the United States and several times referred to as Dutch cheese.

But with the advent of cyber crimeTechnology and seemingly ever-smaller world, the geographical significance of cottage cheese, as according to the American style are a lot of its local color and standard types of Quark lost themselves in the international market, the taste of the informed customers of the new age requirements.

Quark is a soft unripened cheese made from skim milk variety, which are added to some cream and salt. It serves as a good source for high quality milk proteinand fewer calories (from skim milk are used in the manufacture of cheese). It is the best kind of cheese suitable for overweight and health conscious people.

The technology of manufacturing (production technology) Quark is as follows

Fresh, good quality milk free from antibiotics and preservatives is selected to prepare curd.
A good quality and active starter is usually on the coagulation of skim milk to prepareCottage cheese.
The solids not fat of milk is standardized to 9.0% by using real milk powder.
Pasteurization of milk at 63 ° C for 30 min or 72 ° C for 15 seconds (normal pasteurization time-temperature combination) performed.
The pasteurized milk is cooled to 30 ° C
Calcium chloride in the amount of 10 g's per 100 liters of milk.
Starter culture is added to level 4 to 6%.
Lab, the key coagulant, is addedin the amount of 0.04 grams per 100 liters. After the addition of rennet, the milk at a temperature of 37 ° C for 60 to 75 minutes is incubated.
Next step in the production of cottage cheese is cutting. The cutting of cheese curd is ready when the whey acidity reached 0.50% lactic acid. It usually takes about 3 to 4 hours.
Then cook the curd is ready. Cooking is nothing more than slow heating of the curd to a temperature required for a certain duration. First cookdone at 40 ° C.
Final stage of cooking is complete when the temperature reaches 55 ° C
Then the cooked curd is washed with water at a temperature of 27 ° C for 10 min.
Second washing at 17 ° C. for 10 minutes. Third and final washing at 8 ° C. for 10 minutes.
Finally, the cheese and cream in such a relationship is added so that the final fat content is 18%. It is now being referred to as quark.

At the end we get a fermentation andrefreshing cheese, cottage cheese, but nothing is.

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