Continuous Manufacture of Cottage and Other Uncured Cheese Varieties

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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 en- closed system and utilizes about half the water needed for vat washing. The growth of lactic streptococci in cottage cheese milk appears to contrib- ute something other than acid produc- tion 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 acidi- fication, the moisture holding capacity and firmness of the curd were increased and body and texture scores were im- proved. A combination of preculturing skim milk coupled with continuous di- rect acidification is proposed for cottage cheese making.

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