In which you can include the production of cottage cheese, played and continue to play one of the key roles in the life and development of civilization. We are so accustomed to these products that we can not imagine life without them, because they have already become an integral part of our daily diet.

About cottage cheese

Cottage cheese is a milk-protein product, which is obtained as a result of fermentation of milk with cultures of special lactic acid bacteria. In this case, the technique of adding a milk-clotting enzyme and calcium chloride may be used, or it may not be used, in the latter case, all processes will take longer.

This product can be of several varieties, the highest grade of cottage cheese implies the presence of a pure milky-acid smell and taste, familiar and associated with cottage cheese. The first grade of this product may allow some impurities from the taste of feed, packaging, or a little bitterness, and the consistency for this kind of cottage cheese, especially fatty types, can be somewhat loose and heterogeneous, with a smearing effect. For low-fat cottage cheese of the first grade, excessive friability with some whey secretions is allowed.

The color of the cottage cheese should be white, however, some shades of yellowish or cream may appear, for the first grade of cottage cheese some color unevenness is allowed.

The cottage cheese contains many useful microelements and minerals, fats and proteins, as well as phosphorus, calcium, magnesium and iron and other elements. They normalize the work of the cardiovascular system, nervous system and brain, serve for normal bone formation and recovery after bone fractures and injuries of the musculoskeletal system, as well as to normalize metabolism in the body, normalize the digestive system and in many other cases. One of its main advantages is the presence in the product of high-grade proteins and fats for normal life, both an adult and a child of different ages.

Raw materials for the production of cottage cheese

As raw materials for the production of cottage cheese, high-quality natural fresh milk is used. Moreover, a dairy product of varying degrees of fat content can be used, as well as non-fat version of milk. The fat content in milk is determined using special accounting - protein titer, which allows you to accurately determine the fat content of milk raw materials. The fat content in milk raw materials is reduced to the level to which it is necessary when making this or that type of cottage cheese.

In the production of cottage cheese, three types of the finished product are used, which are divided according to the fat class, these are non-fat cottage cheese varieties, bold and fatty. Moreover, in the production of cottage cheese of one type or another, pasteurized normal and whole or skim milk is used, in which some addition of buttermilk is allowed.

Ways to produce cottage cheese + video how do

There are two ways to produce cottage cheese. Moreover, the first type can be attributed to the traditional methods that have been used by our ancestors since ancient times and which is used in rural areas to this day. The second method, which is called separate, allows you to significantly accelerate the process of separating serum from the protein clots themselves, while significantly reducing losses in the production of cottage cheese. The main principle of separate cooking is the separation process. And then, from the skim milk obtained, low-fat cottage cheese is obtained, in which one or another amount of milk cream is added, which allows increasing the fat content of the curd mass to the desired level, as a rule, the fat content of the cottage cheese is brought up to 18 or 9 percent.

To obtain the corresponding clot from skim milk, two methods are also used. The first is based on the usual fermentation of milk with lactic acid microorganisms, which lead to coagulation of proteins, then the resulting by-product is heated and excess serum is removed from it. As a rule, low-fat cottage cheese and low-fat cottage cheese are made in a similar way, since when heating there is a significant loss of fat in serum. In this case, cottage cheese is obtained with a particularly delicate texture, the structure of protein clots forms with weak bonds.

The second method, which is called rennet acid, coagulation of milk raw materials occurs using two components, lactic acid and rennet. Under the action of rennet, the transition of milk protein to paracasein, and from paracasein to protein clots, occurs with a significant reduction in time and at a lower acidity of the offal. Such clots separate serum much better and have increased bond strength between protein compounds, and with a similar method for the production of cottage cheese, its further heating is not required.

The second production method will be most suitable in the production of fatty and bold curds, since the transfer of fat to serum occurs in small quantities.

Video how to make cottage cheese:

One more distinguishes these two methods from each other: in the first method, calcium salts dissolve and leave together with serum, and in case of rennet acid, they remain in protein clots, so the second method is more suitable for children, since they form skeleton bones and need calcium for development.

2.5. ABOUTcottage cheese production equipment

Equipment for the production of cottage cheese and curd products can be divided into equipment for receiving and processing the clot and equipment for cooling, grinding and mixing the curd mass. Design features of the equipment of the first group are determined by the method of production of cottage cheese.

In the production of cottage cheese in the traditional way, normalized milk is fermented in continuous or batch machines. Continuous devices include multisectional cottage cheese maker and coagulators, periodic - cottage cheese makers and curd baths. After milk is fermented, the separation of whey from the formed clot is carried out either in the creative manufacturers themselves, or in self-pressing baths, press trolleys or drum dehydrators.

In the production of cottage cheese in a separate way, skimming of skim milk and the formation of a clot are carried out in containers, and separators are used to separate the whey from the curd clot to dehydrate the curd clot.

In the production lines of small and medium-sized cottage cheese, self-pressing baths and press trolleys are used instead of separators. In complete technological lines for the production of cottage cheese, having a higher productivity (2.5 ... 5 m3 / h for processed milk), cottage cheese clot is obtained in containers, and then it is successively passed through a heat treatment apparatus and a separator for dehydrating the curd clot.

Cottage cheese is cooled in coolers of open and closed types, as well as combined apparatuses, allowing to combine this operation with dehydration of curd clot. For grinding and mixing the curd mass, rolling, mixers and cutters are used.

The traditional method of production of cottage cheese allows you to get the desired fat content of the product directly in the process of processing milk of the corresponding fat content.

In a separate method, the necessary fat content of the product is ensured by mixing skimmed cottage cheese with an appropriate amount of chilled pasteurized cream. Chilled cream dramatically reduces the temperature of the curd, which prevents the acidity of the finished product and improves its taste.

During the processing of milk into cottage cheese, part of the fat is lost. Moreover, the greater the initial fat content of the raw material, the greater the relative loss of fat.

Thus, despite the need for additional operations (separation of milk and mixing fat-free cottage cheese with cream), a separate method for the production of cottage cheese has certain advantages over traditional ones.

2.5.1. Production lines of cottage cheese production

A feature of the equipment included in the production and technological lines of cottage cheese production in both traditional and separate ways is their consistency in hourly productivity. Typically, such lines have a curd productivity in the range of 500 ... 600 kg / h.

In fig. 2.5.1 shows the technological scheme of the production line of cottage cheese in a separate way in the stream.

From the storage tank, the milk is pumped to the plate pasteurization-cooling unit. In the milk separator, the milk is cleaned, and in the separator, the milk separator is divided into cream and skim milk.

In the cooler, the cream is cooled and transferred to a storage tank, through which ice water is passed through the interstitial space.

Fig. 2.5.1. Scheme of the production line for the production of cottage cheese in a separate way:

1 tank for storing milk; 2,4-centrifugal pumps; 3-leveling tank; 5-plate pasteurizer; 6-milk separator; 7-separator-cream separator; 8-cooler for cream; 9-capacity for storing cream; 10-rotation pump; 11-capacity for fermentation of milk; 12-diaphragm pump; 13-separator for cottage cheese; 14-auger hoist; 15-mixer curd and cream; 16-curd cooler; 17-cart for cottage cheese; 18-tank for cream; 19-pipe for the supply of yeast, rennet and calcium chloride

Skim milk is also stored in containers. Fermentation, calcium chloride and rennet are supplied through the nozzles. Skim milk is fermented in these containers and a curd clot is formed. Through a double strainer, the clot is pumped into the separator to separate the whey and, with the help of a lift, it enters the curd mixer with ST-1 cream. Ready cottage cheese passes through a two-cylinder cooler OTD-1, where its temperature drops to 5 ... 10 ° C, and is sent to the packaging.

The flow-mechanized lines for the production of cottage cheese EPMLPT-2 and OPML-T1 are designed to produce cottage cheese based on the fermentation of milk normalized to the necessary fat content in containers with subsequent heating of the clot and its dehydration in the stream. The lines are used in small enterprises of the dairy industry, as well as in subsidiary farms (Fig. 2.5.2).

Fig.2.5.2. The technological scheme of the flow-mechanized line EPMLPT-2 production of cottage cheese:

1-capacity Ya1-OSV; 2-screw pump unit; 3-apparatus for heat treatment of the bunch; 4-dehydrator curd clot; 5-boiler installation; 6-centrifugal pump; 7-curd cooler; 8-filling machine

The line includes stainless steel tanks with a capacity of 6.3 or 10 m3 for milk fermentation; clot heat treatment apparatus for heating, holding and pre-cooling the product; curd clot dehydrator; curd cooler; filling machine; management and control system.

The cottage cheese production process begins with the fermentation of normalized milk in a container. The finished clot is pumped into the heat treatment apparatus, heated with the help of a boiler unit, aged and cooled. From the apparatus, the clot enters the dehydrator of the curd clot, where whey is separated and the cottage cheese is self-pressed. The separated whey is removed by a pump for further processing or storage. From the dehydrator, the cottage cheese is fed to the cooler, where it is cooled, and fed to the filling machine.

Washing of equipment and pipelines is carried out circulating. The productivity of the curd lines is 110 and 70 kg / h, respectively.

2.5.2 Technological calculation of equipment for the production of cottage cheese

The technological calculation of the equipment for the production of cottage cheese depends on the volume of processed raw materials. When processing milk up to 5 tons per shift, the traditional method of producing cottage cheese using cottage cheese baths of various capacities is used. Curd from 20 tons of milk and more is advisable to produce separately using separators for dehydration of curd clot.

Equipment with a periodic cycle of work is selected based on the replaceable (m3 per shift) bath performance:

(2.5.1)

where: - working capacity of bathtubs, m3; https://pandia.ru/text/78/521/images/image006_0.gif "width \u003d" 31 "height \u003d" 25 src \u003d "\u003e - the duration of one cycle of processing milk into cottage cheese, including the operations of filling the bath, heating normalized mixture to the fermentation temperature (32 ° C), fermentation, unloading from the bath a clot with whey and washing, h.

The time of filling the bath with normalized milk and heating it to the fermentation temperature depends on the schedule for the organization of technological processes and the equipment of the line itself (temperature of milk entering the bath, supply of the milk pump, etc.).

The duration of unloading of the clot and serum from the bath by gravity can be determined by the formula (2.1.5), using the corresponding flow coefficient μ (0.85 ... 0.9).

The ripening time can be taken equal to 7 ... 7.5 hours

The heat and steam consumption for a normalized mixture in baths is determined by formulas (2.3.1) and (2.3.3).

Equipment for cooling (cooling and pressing) is selected according to the hourly capacity indicated in its technical specification. The amount of cold required to cool the curd (J / h) is found by the formula

(2.5.2)

where: kx - coefficient taking into account the loss of cold to the environment (for open coolers \u003d 1.3, closed \u003d 1.2); https://pandia.ru/text/78/521/images/image010_0.gif "width \u003d" 19 "height \u003d" 23 "\u003e is the specific heat of the product, J / (kg ° C); and https: // pandia .ru / text / 78/521 / images / image011_0.gif "width \u003d" 13 "height \u003d" 23 "\u003e \u003d 25 ... 30 ° С) and exit from it (t2 \u003d 8 ... 14 ° С) .

When calculating the equipment for the production of cottage cheese in a separate way, technological capacities are selected taking into account their working capacity, operating time and shift capacity. Separators for dehydration of curd clot, as well as pumps for pumping raw materials and the finished product, are selected based on their hourly supply.

Current page: 5 (total for the book is 19 pages) [available passage for reading: 13 pages]

2.4. Defects of liquid fermented milk products

Defects of fermented milk drinks and their prevention measures are presented in table. 2.8.

Table 2.8

Vices and measures to prevent them

2.5. Cottage cheese and products from it

Cottage cheese is a fermented milk product produced using starter microorganisms - lactococci or a mixture of lactococci and thermophilic lactic streptococci and acid or acid-rennet coagulation of proteins, followed by removal of serum by self-pressing, pressing, centrifuging and(or) ultrafiltration.

The high nutritional and biological value of cottage cheese is determined by the significant content of not only fat, but also proteins that are especially high in amino acid composition, which makes it possible to use cottage cheese for the prevention and treatment of certain diseases of the liver, kidneys, and atherosclerosis. The cottage cheese contains a significant amount of Ca, P, Fe, Mg and other minerals necessary for normal functioning of the heart, central nervous system, brain, for bone formation and metabolism in the body. Especially important are salts of Ca and P, which are in the curd in the most convenient state for assimilation.

In addition to direct consumption, cottage cheese is used to prepare various dishes, culinary products and a large assortment of curd products. A list of the main types of cottage cheese with an indication of the mass fraction of solids is presented in table. 2.9.

Table 2.9

Assortment nomenclature of cottage cheese

According to organoleptic, physico-chemical and microbiological indicators, cottage cheese and curd products must meet certain requirements (tab. 2.10–2.12).

Table 2.10

Physico-chemical characteristics of cottage cheese

Table 2.11

Organoleptic characteristics of cottage cheese

Table 2.12

Microbiological indicators of cottage cheese

Depending on the mass fraction of fat, cottage cheese is divided into:

- fat-free (not more than 1.8% W);

- non-greasy (not less than 2.0; 3.0; 3.8% W);

- classical (not less than 4.0; 5.0; 7.0; 9.0; 12.0; 15.0; 18.0% W);

- bold (not less than 19.0; 20.0; 23.0% W).

According to the method of clot formation, two methods for the production of cottage cheese are distinguished: acid rennetand acid.

The acidic way.It is based only on acid coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the clot to remove excess serum. In this way, low-fat and low-fat cottage cheese is made, since when the clot is heated, significant loss of fat in serum occurs. In addition, this method provides the production of low-fat cottage cheese of a more tender consistency. The spatial structure of clots of acidic coagulation of proteins is less strong, is formed by weak bonds between small particles of casein and worse excrete serum. Therefore, to intensify the separation of serum, heating of the clot is required.

At rennet-acid methodcoagulation of milk a clot is formed by the combined effect of rennet and lactic acid. Casein, when converted to paracasein, shifts the isoelectric point from pH 4.6 to 5.2. Therefore, the formation of a clot under the action of rennet occurs faster at lower acidity than with the precipitation of proteins with lactic acid; the resulting clot has a lower acidity, the process is accelerated by 2–4 hours. During rennet acid coagulation, calcium bridges formed between large particles provide a high clot strength. Such clots separate serum better than acid clots, since they densify the spatial structure of the protein faster. Therefore, heating the clot to intensify the separation of serum is not required at all or the heating temperature is reduced.

The fatty and bold curd is produced using the rennet-acid method, in which the loss of fat in serum is reduced. When acid coagulation, calcium salts are released into serum, and when rennet acid is stored in a clot. This must be taken into account in the production of cottage cheese for children who need Ca for bone formation.

In the production of cottage cheese, milk is used as raw material, prepared at least grade 2, spray dried milk of the highest grade, skim milk with an acidity of not more than 21 ° T, cream with a fat content of 50–55% and acidity of not more than 12 ° T, cream plastic, meeting the requirements of regulatory documentation.

There are two ways to produce cottage cheese (Fig. 2.3):

– traditional- from normalized milk;

– separated- from skim milk followed by enrichment of skim curd cream.

Fig. 2.3.Methods for the production of cottage cheese

Depending on the equipment used, there are several options for the production of cottage cheese in the traditional way (from normalized milk).

Usual way(at pouches) (fig. 2.4)

Fig. 2.4.The technological scheme for the production of cottage cheese in the usual way (in bags)

When curd is produced in the usual way, milk is fermented in special baths VK-1 or VK-2.5.

The prepared milk is normalized in order to establish the correct ratio between the mass fractions of fat and protein in the normalized mixture, which provides a standard mass fraction of fat and moisture of the product. Normalization is carried out taking into account the actual mass fraction of protein in the processed raw materials and the normalization coefficient, which is established in relation to the type of cottage cheese, specific production conditions, and methods for the production of cottage cheese. In order to correctly establish the coefficient of normalization, quarterly control developments of cottage cheese are carried out. Normalized milk is sent for pasteurization at 78–80 ° C with an exposure of 10–20 s. Milk pasteurized and cooled to a temperature of 4 ± 2 ° C can be stored for no more than 6 hours before being processed into cottage cheese. For optimal conditions for the development of lactic acid microflora, milk is fermented with pure cultures of mesophilic lactic acid streptococci at a milk temperature of 30 ± 2 ° C in cold time years and 28 ± 2 ° C - in the warm. In the accelerated method of fermentation, a symbiotic starter culture is used, prepared on pure cultures of mesophilic and thermophilic streptococci at a milk fermentation temperature of 32 ± 2 ° C.

With the rennet-acid method of producing cottage cheese, in addition to sourdough, calcium chloride and milk-clotting enzymes are added to milk. CaCl is introduced at the rate of 400 g of anhydrous CaCl per 1000 kg of milk in the form of a solution with a mass fraction of CaCl of 30–40%. After that, rennet or pepsin or the VNIIMS enzyme preparation is introduced into milk in the form of a solution with a mass fraction of the enzyme of not more than 1%. The dose of the enzyme with an activity of 100,000 IU per 1000 kg of fermented milk is 1 g. The rennet or VNIIMS enzyme preparation is dissolved in drinking water pre-heated to 36 ± 3 ° C, and pepsin in fresh filtered whey at 36 ± 3 ° C. After fermentation, the milk is mixed for 10-15 minutes and left alone until a clot forms. In the acid-nodule method, the milk is fermented to produce a clot with an acidity of 60–65 (± 5) ° T, depending on the type of cottage cheese. The higher the fat content of the cottage cheese, the lower the acidity of the clot. Duration of milk fermentation is 6–10 hours. In the acidic method, milk is fermented until a clot with an acidity of 75–80 (± 5) ° T is obtained. The duration of milk fermentation is 8–12 hours. It is important to correctly determine the end of the fermentation, since with an under-ripened clot we get acid curd of a spreading consistency. The clot is cut with wire knives into cubes of size 2 ґ 2 ґ 2 cm. First, the clot is cut along the length of the bath into horizontal layers, then along the width into vertical ones. The clot is left alone for 30-60 minutes to isolate serum. To intensify the excretion of serum, the clot is heated with the acid method to a serum temperature of 40–44 (± 2) ° С, depending on the type of cottage cheese. The higher the fat content of the cottage cheese, the higher the heating temperature. In case of the rennet-acid method, the temperature of clot heating is reduced to 36–40 (± 2) ° С. The clot is kept for 15–40 min at these temperatures.

Released serum is released from the bath through the fitting and collected in a separate container. The clot is poured into coarse calico or dacron bags measuring 40 ґ 80 cm in size of 7–9 kg, the bags are filled in three quarters of the volume. They are tied and placed in several rows in a press trolley. Under the influence of its own mass, serum is released from the clot. Self-pressing takes place in the workshop at a temperature of no more than 16 ° C and lasts at least 1 hour. The end of the self-pressing is determined visually by the surface of the clot, which loses its luster and becomes dull. Then the curd is pressed under pressure until tender. In the process of pressing, the bags with cottage cheese are shaken several times and transferred. To avoid increasing acidity, pressing should be carried out in rooms with an air temperature of 3–6 ° C, and after it is finished, immediately send the curd to cool to 12 ± 3 ° C using coolers of various designs or in bags, in trolleys in the refrigerator. The finished product is Packed in small (consumer) and large (transport) containers. Cottage cheese is stored until sale for no more than 36 hours at a temperature of not more than 4 ° C and humidity 80–85%, including at the manufacturer's factory for no more than 18 hours.

On creative manufacturers with a pressure bath

Cottage cheese makers with a pressing bath (TI-4000) are used to produce all types of cottage cheese, while the time-consuming process of pressing cottage cheese in bags is eliminated.

Cottage maker consists of two double-walled bathtubs with a capacity of 2000 l with a crane for lowering serum and a hatch for unloading cottage cheese. Pressing bathtubs with perforated walls are fixed above the bathtubs, on which the filter cloth is pulled. The pressing bath can be lifted up or down by hydraulic drive almost to the bottom of the fermentation bath.

Accordingly, the prepared milk enters the bath. Here, leaven is introduced into it, solutions of calcium chloride and rennet, and, as in the usual method for producing cottage cheese, it is left for fermentation. The finished clot is cut with knives included in the kit of the creative manufacturer, and incubated for 30-40 minutes. During this time, a significant amount of serum is released, which is removed from the bath by a selector (perforated cylinder covered with filter cloth). In its lower part there is a nozzle that slides into the tub nozzle. The separated serum through the filtering cloth and the perforated surface enters the sampler and leaves the bath through the nozzle. This preliminary removal of serum increases the efficiency of pressing the clot.

For pressing, the perforated bath is quickly lowered down to touch the surface of the bunch. The speed of immersion of the pressing bath in the clot is set depending on its quality and the type of cottage cheese produced. The separated serum passes through the filtering tissue into the perforated surface and is collected inside the pressing bath, from where it is pumped out every 15–20 min.

The movement of the pressing bath down is stopped by the lower limit switch, when between the surfaces of the baths there remains a space filled with pressed cottage cheese. This distance is established with experimental workings of cottage cheese. Depending on the type of cottage cheese produced, the pressing time is 3-4 hours for fat cottage cheese, 2-3 hours for bold, 1-1.5 for non-fat. With the accelerated method of ripening, the duration of pressing fatty and bold curd is reduced by 1-1.5 hours.

At the end of pressing, the perforated bath is lifted, and the curd is unloaded through the hatch into the carts. The cart with cottage cheese is served by the elevator up and tilts over the cooler hopper, from where the cooled cottage cheese goes to the packaging.

On mechanized lines using bathtubs (fig. 2.5)

Fig. 2.5.Production of cottage cheese on mechanized lines using mesh baths

In this technology, there is no such operation as pressing cottage cheese. Therefore, in order to create conditions for more efficient separation of serum, temperature and other parameters in this case differ from traditional ones. The prepared milk is fermented with leaven at a temperature of 28–32 ° C in the cold season and 26–30 ° C in the warm season; in the accelerated method of ripening, symbiotic starter culture of mesophilic and thermophilic streptococci is used and fermented at 30–34 ° C. The amount of yeast is 3-5% of the amount of fermented milk.

The end of milk fermentation is the formation of a moderately dense clot with an acidity of 70–95 ° T, depending on the type of cottage cheese. The fatter the curd, the less acidity of the clot. Duration of fermentation is 5-12 hours. To accelerate the separation of whey, the finished clot is slowly heated by introducing steam or hot water into the interstitial space of the bath. The optimum temperature for heating the clot (in serum) is 45–50 (± 10) ° С. The heated clot is incubated for 20-30 minutes and stirred for a period of exposure 3-5 times. The total heating time, including the holding time, should not exceed 2 hours. The heated clot is cooled by at least 10 ° C by supplying cold or ice water.

Separation of serum from a clot on lines with mesh bathtubs complete with VK-2.5 bathtubs is carried out by removing serum (not more than two-thirds of the total mass) through the drain valve of the bathtub. To separate the remaining serum, the mesh bath is lifted above the bathtub using a telpher device. In this case, the whey drains into the bath, and the cottage cheese undergoes self-pressing. The duration of separation of serum from a clot is 10–40 minutes. Separation of serum from a clot on lines with a set of equipment Y2-OVV is performed as follows: part of the released serum (not more than 2/3 of the total mass) is removed through a drain valve for serum. The remaining serum, along with the clot, is carefully poured over the tray into the mesh bath located in the self-propelled cart. To separate the serum from the clot, the bath net is lifted over the trolley with the help of a traverse. In this case, the whey drains into the bath, and the cottage cheese is subjected to self-pressing (10–40 min). Subsequent cooling of the cottage cheese is done by immersing the mesh bath with cottage cheese in chilled whey and holding it for 20-30 minutes. Cottage cheese is cooled to 13 ± 5 ° C. Fresh, pasteurized curd whey, cooled to a temperature of not more than 5 ° C, is used as a cooling medium. The duration of storage of serum at a temperature of not more than 8 ° C for 1 day. After cooling 2 bath grids with cottage cheese, the cooling medium is replaced with a fresh one. To separate the serum, the bath net is lifted above the bath using a telpher device. In this case, the whey drains into the bath, and the cottage cheese undergoes self-pressing. The duration of the separation of the cooling medium from the curd is 20-30 minutes. Cottage cheese with the help of a tipping device is unloaded into the storage tank and fed with a screw for packaging.

On mechanized lines Y9-OPT-2.5 and Y9-OPT-5

The mechanized line Ya9-OPT-5 with milk capacity of 5000 l / h is the most perfect and is used to produce classic cottage cheese. The finished clot is mixed for 2–5 min and is pumped into a direct-flow heater with a screw pump. Here the clot is quickly heated (2–5 min) to a temperature of 42–5 4 ° C (depending on the type of cottage cheese) by supplying hot water (70–90 ° C) to the shirt. The heated clot is cooled in the cooler with water to 25–40 ° C and sent to a two-cylinder dehydrator, covered with filter cloth. The moisture content in the finished curd is regulated by changing the angle of inclination of the dehydrator drum or by changing the temperature of heating and cooling of the clot.

The finished cottage cheese is sent to the packaging and then to the refrigerator for further cooling.

Separate method has several advantages. Significantly reduced fat loss in production; fat saving per 1 ton of fat cottage cheese is 13.2 kg, bold - 14.2 kg. The separation of serum from the clot is facilitated, a great opportunity for the mechanization of technological operations is created, as a result of which labor productivity is increased. The quality of cottage cheese increases as a result of a decrease in acidity. This is facilitated by the addition of fresh pasteurized cream to fat-free cottage cheese, the acidity of which is almost 20 times lower than the cottage cheese acidity and, at the same time, chilled cream reduces the temperature of the cottage cheese, which prevents a further increase in the acidity of the finished product.

The production of cottage cheese from skim milk can be carried out on any available equipment, including manufacturer separator, with further mixing it with cream (Fig. 2.6).

In this method of production, milk intended for the production of cottage cheese, after heating to a temperature of 40–45 ° C, is sent for separation to obtain cream with a fat content of at least 50–55%, which is then pasteurized at a temperature of at least 90 ° C, cooled to 2 –4 ° C and sent for temporary storage.

Fig. 2.6.The technological scheme for the production of cottage cheese in a separate way

The skim milk obtained is subjected to the usual preparation for coagulation, as indicated above, namely: pasteurization at 78–80 ° C with holding for 20 s, cooling to a fermentation temperature of 30–34 ° C, and sent to a fermentation tank with a special mixer. Ferment, calcium chloride, and milk-clotting enzyme are also served here. The mixture is thoroughly mixed and left to ripen until the acidity of the clot is 90–100 ° C, because with the subsequent separation of the clot into cottage cheese and whey in a special separator-cure separator, the nozzles of this separator can become clogged if the clot has less acidity.

In order for the cottage cheese clot to be better separated into the protein part and whey, it is fed through a special pump to the plate heat exchanger after thorough mixing, where it is first heated to 60–62 ° C, then cooled to 28–32 ° C and sent under pressure to separator is a manufacturer, where it is divided into whey and cottage cheese.

During the production of fat cottage cheese by dehydration, separation is carried out to a mass fraction of moisture in the clot of 75–76%, and during the production of bold cottage cheese - up to 78–79%. The resulting curd mass is cooled on a plate cooler for curd to 8 ° C and sent to the mixer, where pasteurized chilled cream (50–55% fat content) is fed with a dosing pump, and everything is thoroughly mixed.

Ready cottage cheese is Packed on machines and sent to a storage chamber.

Grain curd with cream

Grain curd is a crumbly dairy product made from curd raw materials with the addition of cream and table salt. Heat treatment of the finished product and the addition of stabilizers consistency is not allowed.

In appearance, the curd is a cheese mass, curd grains in the mass are distinctly visible and covered with cream. In terms of chemical composition and taste, it is close to cottage cheese. For the production of granulated cottage cheese, the solids content in skim milk is very important, which affects not only the structure of the grain and its yield, but also the rate of milk fermentation (Fig. 2.7).

The prepared milk is separated at 34–40 ° C to obtain cream with a mass fraction of fat of 13–20%, skim milk with a mass fraction of fat of 0.05% and dry non-fat substances< 8,5 %. Сливки пастеризуют при температуре 92±2 °C с выдержкой 15–20 с, гомогенизируют при температуре 26–30 °C и давлении 10–15 МПа, охлаждают до температуры 5–8 °C и выдерживают 10–12 ч. Обезжиренное молоко пастеризуют при температуре 72 ± 2 °C с выдержкой 15–20 с. Заквашивают молоко при температуре 30 ± 2 °C при быстром способе сквашивания и 21 ± 2 °C при длительном. Применяется закваска, приготовленная на культурах мезофильных молочно-кислых стрептококков. Закваска добавляется в молоко в количестве 50–80 кг на 1000 кг молока при быстром способе сквашивания и 10–30 кг при длительном способе. После внесения закваски в молоко добавляется 30–40 % раствор хлористого кальция из расчета 400 г безводной соли на 1000 кг молока и раствор сычужного порошка или пепсина или ферментного препарата ВНИИМС из расчета 0,5–1 г на 1000 кг молока (активность 100 000 единиц). Затем осуществляют перемешивание молока в течение 30–40 мин с интервалом 10–15 мин. Сквашивание молока заканчивается через 5–7 ч при быстром способе сквашивания и через 10–12 ч при длительном с момента внесения закваски. Кислотность сыворотки в конце сквашивания должна быть в пределах 46–48 °Т при условии содержания массовой доли сухих веществ в молоке 8,5–9,5 % и 49–55 °Т при массовой доле сухих веществ более 9,5 %. Показатель pH сгустка в конце сквашивания 4,6–4,9.

Fig. 2.7.Technological scheme for the production of cottage cheese

Both ripening modes have advantages and disadvantages. The advantages of the long-term method of fermenting milk are as follows: the process is usually carried out at night, which allows you to organize the main work only during the day shift; less leaven required; the taste and aroma of the product improves, since the biochemical process of aromatization is slower than the process of acid formation. The disadvantages of a long method of fermenting milk are that it increases the duration of the product preparation cycle; low turnover of bathtubs; due to the fact that there is no observation of the ripening process at night, fluctuations in the ripening temperature are possible, which can lead to a deterioration in the quality of the clot.

The advantages of a short-term method of ripening are as follows: the technological cycle ends quickly; the ripening process is always under control; less possibility of contamination of the product with extraneous microflora; bathtubs are better used. The disadvantages of this method of ripening: require more leaven; the finished product is obtained with a less pronounced aroma.

Regardless of the method chosen, the fermentation temperature of the milk should be maintained throughout the fermentation time within the established limits. Lowering the fermentation temperature can cause a significant delay in the process and contribute to obtaining a flabby clot.

At the end of the ripening, the clot is processed. This is one of the main technological operations in the production of cereal curd, as it affects the transfer of dry solids of milk into grain, its uniformity, composition and quality of the finished product. If the acidity of the clot during cutting is too low, the grain will be coarse and rubbery. If on the contrary, the clot particles will be brittle, the grain will be heterogeneous with a high content of protein dust in the serum, with a powdery consistency of the finished product. When boiled, such grain easily falls apart, and when mixed with cream it loses its shape and turns into a curd mass. The finished clot is cut with wire knives into cubes 8, 10 or 12, 14 cm in size along the edge. The cut clot is left alone for 20-30 minutes to isolate the serum. Then, water is introduced into the bath at a temperature of 45 ± 2 ° C to reduce the acidity of the serum to 36–40 ° T. The mass of water should be 10-15% by weight of the contents in the bath. After adding water to the bath, the grain is carefully mixed and gradually heated, introducing hot water into the inter-space. To heat the grain, especially in the first stage to a temperature of 38 ± 2 ° C, you need to be very careful and even so that it does not brew and the temperature of the contents in the bath rises by 1 ° for every 10 minutes. In this case, you need to mix the grain, only in order to keep it in suspension. Subsequent heating of the contents of the bath to 48–55 ° C should be done faster so that the temperature rises by 1 ° for every 2 minutes. After the temperature in the bath has risen to the required, the grain is kneaded for 30-60 minutes to compact it. Periodically check the validity of grain. Ready, pre-cooled grain in tap water, with a slight compression in the hand should retain its shape. At the end of the boiling, the whey from the bath is removed and washing is started and at the same time the grain is cooled. The grain is washed with water in two stages: I - water with a temperature of 16 ± 2 ° C is added in an amount of 40-50% of the initial mass of fermented milk, mixed for 15-20 minutes and the water is removed; II - water with a temperature of not more than 8 ° C is added in an amount of 30–40%, stirred for 15–20 minutes and removed. Then the grain is dried. To do this, it is shifted to the walls of the bath so that in the middle a chute forms for free draining of the serum and left for 1-2 hours. During drying, the bath must be closed. The moisture content in the finished grain should be no more than 80%. The drying time depends on the consistency and grain size and on the thickness of the layer. The grain is soft and with a lot of dust dries slower than the grain is coarser and more uniform in structure. Salt is added to the chilled cream and after that they are added to the skim grain. Mix the grain with cream and salt in a mixer. For manual packaging in large containers, cream of 20% fat content is used; for packaging in small containers on machines, 13–15% fat content is used. In a well-mixed product, the grains should be uniformly coated with a layer of viscous cream. Store cheese at a temperature of 0-6 ° C for no more than 36 hours, including at the manufacturer's factory for no more than 24 hours.

The sour-milk product, known in Russia as cottage cheese, and in the countries of Europe - “young cheese”, is popular in our country. Tasty, satisfying and healthy, it is instilled in Russians since childhood. Now on the market there are many manufacturers of this food product, but despite this, the business of its production has great prospects. The consumption of dairy products per 1 person in the Russian Federation is 252 kg / g. For comparison, in the USSR in 1990, the norm was 386 kg / g. In the countries of the USA and Western Europe now - 390 kg / g.

From the data it is clear that the domestic market has room to grow. New manufacturers are required - a good product will always find a buyer. In the article, we present a business plan for opening a line that produces cottage cheese, study the features of the case, and conduct economic calculations of the payback of the business.

The demand for curd products in Russia

Cottage cheese is a fermented milk protein product obtained from fresh milk. It is bought by all categories of the population - it is suitable for both children and diet food.

The market for curd products in Russia is studied annually. Recently, the volumes of production and consumption are unstable (there are recessions and ups), but in general, indicators are growing. In 2015, 1 average Russian bought and ate 9 kg of this product (compared with 2011 - an increase of 0.7 kg).

Experts predict that until 2020-2022. sales will grow by 10-13% each year (average forecast).

The long-term prospects are bright: the physiological consumption rate is 18 kg per year (versus 9 kg in 2015). The need will continue to grow - this is a chance for new manufacturers.

Market Appraisal

In 2017, 493.1 thousand tons of cottage cheese were produced (21% more compared to 2016). Most of the goods created in the European part of Russia (CFD). The Central Federal District accounted for more than 41% of total production.

The average price increase for this product from 2015 to 2018 amounted to 16.4% (up to 193.9 thousand rubles per 1 ton). The average price of 1 kg of fat product in 2018 is 290.4 kg (retail).

The largest companies:

• LLC Danone Industry;
• Wimm-Bill-Dann OJSC;
• LLC "Dairy business";
• Molvest LLC;
• CJSC "Amber".

Several well-known regional manufacturers:

• Ostankino Dairy Plant
• RostAgroComplex,
• "Dmitrov Dairy Plant".

The competition is high, consumers are often looking for a high quality product.

Initial investment in branded cottage cheese production

Items that will require the most expenses: equipment for cottage cheese and raw materials. The salary is indicated high enough (the specific size depends on the position) to motivate employees to work responsibly and hold on to a place.

Table 1. The amount of initial expenses for the curd production business.

We will open a business in a city with a population of up to 1 million people. Additional costs include utility bills, advertising, and cosmetic repairs.

Technological scheme of own production

The factory production scheme is as follows:

1. Milk raw materials are being prepared. After evaluating the quality, the milk is pasteurized (processed at high temperature for 30 minutes).
2. Separation is carried out (separation of cream from the milk mass).
3. Ferment is added to milk. Fermentation takes place within a few hours, that is, directly the process of product formation. There are several ways (more on this below).
4. After coagulation of the protein, the serum is squeezed out of the obtained clots. They are left for a certain time to completely remove fluid residues from them.
5. The clots are left in a special bath or pressing trolley. Using a wire knife, the curd is cut into small cubes (0.2 m each).

After cooling, the product is packed in containers (briquettes, flasks, boxes) and stored in the refrigerator.

How to make high-quality cottage cheese in production

Making cottage cheese is easy. It will take milk, sour cream and a fermentation tank. Boil the milk, then - cool to 30 ° C and put sour cream in it (calculated as 100 grams per 2 liters of milk). The mixture is left in a warm place for 9 hours to ripen. After the resulting mass is transferred to cheesecloth, squeezed and suspended for self-pressing and the final removal of serum.

There are several methods used in industry:

• Traditional. Similar to the technology for the production of cottage cheese at home.
• Acid rennet. For fermentation, lactic acid and rennet are used.
• Separated. The most common cottage cheese production industry with full automation.

Traditional cottage cheese technology

Using this method, a practically fat-free product is made.

First, raw milk is prepared: separated to normalize the fat composition and pasteurized. Milk is heated to 78 ° C for half an hour - this is how pathogens are removed while maintaining beneficial properties.

After the mass is cooled to 28-32 ° C. Rennet and calcium chloride are added to it for subsequent fermentation.

After protein folding, the resulting clots are separated, pressed and cooled (to stop the fermentation process). The protein product is packaged, stored in refrigerators.

The technology for the production of cottage cheese has several drawbacks, the main of which are the length of the process and the need for manual labor. There is a risk of intestinal infections entering the cottage cheese. The best option for the production of cottage cheese at home.

Rennet

Using this method, medium / high fat cottage cheese is prepared. The main ingredients are rennet and lactic acid. In a certain proportion (from 1 to 5% of the total mass), sourdough - lactic streptococcus is mixed with milk. In the absence of your own laboratory at the production site, you can buy sourdough in special laboratories, and if available, make it yourself using a certified method.

After, rennet is added to the mixture - a catalyst for the protein coagulation process. The enzyme is prepared in advance - for 6 hours in water, heated to a temperature of 35 ° C.

After the formation of clots, they are also pressed, and serum residues are removed from them. The product is packaged and sent to the refrigerator for cooling and storage.

Separated

This method of making cottage cheese in production was developed in the Soviet Union and has been used since the 1960s. Its essence is the manufacture of a non-greasy product with further connection with cream to achieve the desired fat content.

The separate method is used in large industries: it optimizes costs, minimizes fat loss and completely automates the process. Special tables have been developed that calculate the exact consumption of cream. This method helps to speed up the process of separation of serum.

Pasteurization of milk is carried out in special production lines, fermentation - in containers with automatic mixers. The resulting clots are subjected to heat treatment to destroy harmful microorganisms, after which they enter the separators to separate the serum. At the end, the curd is mixed with cream in the right proportions.

Equipment for the production of cottage cheese

The business plan considered an automated line for the production of A-TL-3 cottage cheese worth about 1.5 million rubles. It produces according to traditional or acid rennet methods. Equipment for the production of cottage cheese meets the requirements of GOST.

Production of cottage cheese at the plants is carried out if:

• creator of the Republic of Tatarstan, 2 pcs.;
• uTS-500 curd bunch pressing plants;
• semi-automatic boot ATL;
• filling machine (12-25 packs / min);
• rotary pump.

For service, 2-3 people will be required. It can produce up to 1.8 tons (75 kg / h) per day.

A filling machine can pack the product in briquettes, plastic bags or plastic containers.

Also, for the production of cottage cheese, a pasteurization bath will be required. It is needed for the preparation of milk and refrigeration units for storing the finished product.

Raw materials

The production of cottage cheese requires milk and sourdough.

Even at the preparatory stage, you need to thoroughly study the market for suppliers of dairy raw materials, find suitable producers / sellers of milk.

It will be needed in large quantities and constantly, so look for a supplier near your workshop. This, firstly, will reduce logistics costs, and secondly, it will ensure regular supply of milk (lower risk of interruptions in supply).

It is better to cooperate only with trusted suppliers that have quality certificates, permission of Sanitary and Epidemiological Supervision.

Before starting work, the entrepreneur should already have concluded contracts for the supply of milk.

There are many manufacturers of starter cultures - it is easy to find goods at the right price and in the required quantity.

Room

All requirements for the production facilities are specified in SanPiN 2.3.4.551-96 “Production of milk and dairy products”.

The space of the mini-plant should be divided into several rooms - a working workshop with equipment (at least 30 sq. M), administrative rooms, a zone for workers, a bathroom.

It is mandatory that all communication systems are available - conducted electricity, water (according to GOST 2874-82), ventilation, heating.

The walls in the production hall are tiled, the floors are waterproof, not slippery, inert to acids.

It is recommended to order the development of an architectural project with a master plan and substantiation of decisions on the arrangement of the workshop.

Staff

Modern machine tools are automated, it does all the work itself. This allows you to reduce the working staff and labor costs. But the staff needs to be trained, taught to manage the equipment. When buying a production line, you can agree on training employees from the seller. A minimum of 2 people will be required to work.

We also need experienced specialists who know how to process milk and make high-quality cottage cheese (2 people).

A minimum of 1 driver is required (you can hire with your car). It is important to find a sales manager who will create a sales network. At the initial stage of development, accountants can be hired for outsourcing. Handling will require a handyman.

A working staff of 8 people is enough to launch and develop a small production of high-quality cottage cheese.

Business Documentation

First, select the form of economic activity for conducting business - an individual or legal entity, individual entrepreneur or LLC.

Businessmen planning to open a large plant need to work in the form of LLC - then you can conclude profitable contracts for raw materials and sales (with wholesalers). An individual entrepreneur can sell goods to his friends, deliver them to small stores.

When registering, indicate the OKVED code 15.51.14 “Production of cottage cheese and cheese-curd products”.

To get started, get permission from the Fire Inspection and the Sanitary and Epidemiological Station. Based on the results of all inspections, a license will be issued (valid for 5 years).

The first batch of goods is sent for certification. In accordance with the requirements of GOST 31534-2012, the entrepreneur will receive a quality certificate that can be presented to counterparties when organizing sales.

Finished product sales channels

Cottage cheese is a perishable product. It is necessary to start its production when sales channels are established.

If the business operates in the form of an LLC, potential buyers will be:

• retail Stores;
• retail and grocery chains;
• wholesale bases engaged in resale;
• manufacturing companies manufacturing products based on / with the addition of our product;
• catering facilities (canteens, cafes / restaurants).

An individual entrepreneur will be able to sell goods to friends and acquaintances through word of mouth and organize sales “from a car” —that is, acquire special vehicles and sell them in residential areas. Loyal customers will soon appear, determined to purchase specifically his goods.

Promotion

The level of competition in the segment is high, and for success, a businessman needs to make sure that consumers recognize and want to buy exactly his product. Firstly, you need to produce a high quality product, and secondly, think over marketing activity in advance. There are several low-cost ways to promote:

• advertising in the media (in particular, in newspapers);
• promotion in social networks, order advertising in VKontakte groups;
• leaflets and other POS materials for distribution and pasting in places of high traffic.

Sales in areas with the help of your car are useful not only for sales, but also for promotion. So you can train customers to look specifically for their product in grocery stores. This method requires additional costs, but it is effective.

Profitability and payback: financial plan

The size of the initial investment will be 3.88 million rubles.

Productivity per hour is 75 kg; in an 8-hour day, 600 kg of product can be produced. In a month (22 days) it is realistic to produce 13.2 tons.

To prepare 1 kg of fermented milk product, you need 6.67 kg of milk. This means that 88 tons of raw milk will be required per month (1 kg costs 15 rubles). Accordingly, the amount of monthly expenses is approximately 1.8 million rubles. (subject to other articles).

The average cost of 1 kg is 150-200 kg (wholesale). For a month you can sell products at 2.24-2.64 million rubles.

Net monthly profit will be 440-840 thousand rubles. The difference between these values \u200b\u200bis large, since the range of wholesale and retail prices on the market is large (the price depends on the fat content and quality of the product).

The payback period is from 5 to 9 months.

Table 2. Business case for a business idea.

When concluding long-term supply contracts, the business is attractive for investment. However, there are many manufacturers and intermediaries in the market. To attract customers, you may have to offer goods at lower prices - because of this, the payback period will increase.

With the development and improvement of positions you can expand. Start producing curd products, open your own farm - this will allow you to increase the range and reduce costs.

The opening of a mini-factory for the production of cottage cheese with proper development will allow the entrepreneur to receive a source of large income with the prospects of further transformation into a large enterprise. And besides, there will always be dairy products at home, the freshness and usefulness of which you will not have to doubt.

Home-made cottage cheese is the most delicious because it is always fresh and natural. You can cook it in various ways. The final result depends on the quality of milk. Someone likes fat cottage cheese, with an oily structure, and someone likes a dietary product, with a little fat and sour taste.

About how to cook cottage cheese for every taste - in detail in recipes.

Step-by-step recipes for homemade cottage cheese from milk - basic technological principles

Cottage cheese is obtained from natural (whole) milk. As you know, milk contains natural milk protein - casein. At a temperature of 10-12 ° C, the milk ripens within 12-15 hours. During this time, the protein structure changes, the process of natural souring begins.

Then the milk is heated. Separation of the serum and the formation of a clot occurs: under the influence of temperature, casein fibers coagulate (contract), expelling liquid (serum) from the cells. In a production environment, this process is called pasteurization. It occurs at 63-65 ° C for 20 minutes. With increasing temperature, the pasteurization time is reduced.

In fact, milk coagulation occurs at a lower temperature - 40-45 ° C, but at dairy plants, where huge volumes of dairy raw materials collected from various farms are processed, the increase in pasteurization temperature is due to sanitary standards. When there is absolute confidence in the observance of sanitary standards during milking, in the sterility of dishes and in a satisfactory content of the animal, homemade milk can simply be warmed up before separation of the whey begins, and then removed from the stove and allowed to stand until completely cooled.

There is a pattern: the higher the pasteurization temperature of milk, the worse the quality of cheese grains. This is why sour boiled milk never forms a normal clot, although, again, in production conditions soft cheeses are obtained from milk processed by high-temperature pasteurization. But there are special technologies for this.

To get homemade cottage cheese, you can use some industrial secrets. Some details of industrial technology for making homemade cottage cheese from milk are in step-by-step recipes and useful tips.

Step-by-step recipe for homemade cottage cheese made from fresh milk

Ingredients:

Homemade milk 3.5 l (1 bottle)

Sourdough - the amount depends on the type of fermented milk product or enzyme

Calcium chloride 5% 5 mg (1 ampoule)

Order of preparation:

1. The first stage is the normalization of milk. Of course, it is difficult to get milk with the necessary fat content by home methods, but you can approximately adjust the process. The main thing is that the milk is whole. Fat affects taste and texture. The industry produces fat-free cottage cheese, with a fat content of 9% and 18%. Choose your option and skim the cream as needed.

2. Pour milk into a saucepan and heat to 35-40 ° C.

3. Introduce the starter in warm milk and mix for 5-7 minutes. Leave the pan at room temperature. Add calcium chloride at the same time to speed up milk clotting.

Usually, souring of milk without introducing leaven occurs within 7-8 hours. During this time, acidity increases, the product is enriched with lactobacilli, acquires a characteristic taste. This is an acidic way to cook homemade cottage cheese. He is more natural.

Adding sour cream and other dairy products speeds up the process by 2 times. Sour cream, yogurt, whey or yogurt is the most optimal way to ferment milk at home - these products are found in every home. Only one prerequisite: dairy products must be prepared in a thermostatic way, from whole milk.

If desired, replace dairy products with pepsin or other enzymes. This is the second, acid-rennet method for preparing homemade cottage cheese from milk, which can be applied by replacing sour cream with an enzyme in the second step of the recipe.

4. When a clot appears, put the pan on the stove and warm the raw materials again, stirring occasionally, at a temperature of no more than 40-42 ° С. With strong heating, the quality of the curd will deteriorate. In this case, fat and calcium will pass into serum, and the cheese clot will noticeably decrease in volume and become dry. However, this option is also acceptable, but it is not for everybody.

5. Break the resulting dense clot into small fractions to accelerate the separation of the liquid.

6. Place a strainer or colander on a pallet with a capacity of at least 3.5 liters so that the serum does not overflow over the edge of the pan. Cover the sieve with cheesecloth, folded in four layers, and carefully, gradually pour the fermented milk.

7. When the main volume of whey has drained, tie the ends of the gauze napkin and hang it over the pan for a while, to seal the cheese clot and remove excess moisture from the product.

350-400 g of fresh cottage cheese can be obtained from the indicated amount of homemade milk.

Step-by-step recipe for homemade sour milk curd

Ingredient:

Homemade yogurt

It so happens that the milk is already sour, and it must be "put into action." If the product has not been boiled, then it is quite suitable for cooking homemade cottage cheese. No special additives are required for such milk.

Cooking:

1. Sour milk must be heated. When the temperature rises to 40 ° C, milk protein coagulates. All this has already been described above, in the basic technological principles for producing homemade cottage cheese from milk.

2. The next step is the separation of serum. As in the first step-by-step recipe, set the sieve on a pan of a suitable volume, and pour the warmed yogurt through a gauze layer.

3. Let the whey drain to the desired moisture level of the curd. You can leave the cottage cheese in this position, and to speed up the process of separating whey, suspend it in gauze.

Step-by-step recipe for homemade cottage cheese from milk (with lemon juice)

This is a step-by-step recipe for preparing a “panir”, Indian home-made cottage cheese made from milk. Indians use sour fruit juice to curl casein. They produce home-made rennet cheese, with a delicate taste and dense texture. This cheese is not salty, like feta cheese or feta, therefore it looks more like cottage cheese.

Ingredients:

Milk 6 L

Lemon juice 100 ml

Order of preparation:

1. Heat homemade milk to 40-50 ° C.

2. Squeeze juice from fresh lemon.

3. Pour it in a thin stream at the edge of the pan, standing on the stove, while stirring the milk in one direction.

4. Do not stop stirring until a dense clot forms.

5. Allow the mass to cool, and pour over a gauze layer laid on a colander. You can shift the clot in cheesecloth using a slotted spoon.

6. Fold the edges of the gauze to the center. Set a plate on the cheese mass, and on it - a jar filled with water. Cottage cheese must be compressed.

7. Transfer the finished head to a tightly closed container. Put in the refrigerator for ripening for 10-12 hours. Paneer served with slices. It is very good for making salads and desserts, as a filling for dumplings and pies.

At the stage of milk heating, you can add herbs and spices to get an original snack. Hot peppers, garlic, ground coriander, cardamom, mint are suitable.

Step-by-step recipes for homemade cottage cheese from milk - useful tips and secrets

Not every housewife has a lactometer to determine the fat content of milk. There is a solution: you can approximately set the percentage of fat by volume. For example: in a bottle - 3 liters of milk. Put it overnight in the refrigerator. By morning, fat will rise up, as its molecules are lighter and larger than liquid. The fat mass has a slightly creamy tint, and it differs in color from white milk. It remains to measure the volume of fat mass and determine the percentage of milk and fat. If in a bottle with a volume of 3 l, the third part is a fat “top”, milk has a fat content of about 10%. This is a good indicator of milk quality.

Homemade cow's milk has the highest fat content in the cold season, when animals are transferred to winter keeping. In such milk, fat content reaches 12%. If you need to cook low-fat cottage cheese, put milk for 7-8 hours in the refrigerator, then remove the cream - the raw material for the cottage cheese is ready.

To accelerate the coagulation of milk protein, add calcium chloride to milk raw materials. This additive is also used in the dairy industry. It allows you to increase the volume of cheese grain, enriches dairy products with calcium, which, when pasteurized, passes into whey. Calcium chloride is a cheap drug that is dispensed in any pharmacy without prescriptions. For a liter of milk, 0.5 ml of a 5% solution is enough. This is literally 2-3 drops of a solution. Chloride is an absolutely harmless drug, but you should not abuse it. As the great healer said, the medicine differs from the poison only in dosage.

Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but the coagulability of goat’s milk is lower, due to the peculiarities of the structure of milk protein. High-quality homemade goat curd can be obtained only using the acid-rennet method of ripening.

The dairy industry produces cottage cheese made from reconstituted (dried) milk, skim milk, but these methods for home-made cottage cheese are complex, require the use of special household appliances and appliances.

Products from cottage cheese are recommended for use by almost all categories of the population, as cottage cheese is an easily digestible product, it contains essential amino acids (methionine, choline) as well as a large amount of phosphorus and calcium.

Cottage cheese has a wide product line:

• sour-milk cottage cheese (fat-free, low-fat, classic, fat);
• cottage cheese products - cheese, cream, pasta, cakes.

  Curd products are presented on the market with various additives - fruit and vegetable, chocolate and dessert toppings.

Target audience and implementation channels

The main buyers of cottage cheese products are consumers of a retail chain of stores (the main categories are children, pregnant women and housewives, elderly people, athletes), as well as catering establishments and enterprises for the further processing of cottage cheese as raw materials (cooking, cafes).

The implementation of the finished cottage cheese can be carried out through the following distribution channels:

• retail chain of shops and supermarkets;
• wholesale Distributors
• cottage cheese processing enterprises using it as raw materials for cottage cheese products;
• hoReCa sector (restaurants, cafes, canteens, culinary).

The first two distribution channels occupy the bulk of the products sold.

At the same time, deliveries to the retail network make it possible to obtain higher profitability and regularity of sales, and the sale of cottage cheese to wholesalers guarantees sufficient sales volumes at a lower price, but without the need to store and promote batches of manufactured products on their own.

Production process and required equipment

The production technology provides for the fermentation of pasteurized milk with the help of pure cultures of lactic acid bacteria, as well as with the possible use of rennet, calcium chloride and the subsequent removal of part of the whey from the clots.

The process of making cottage cheese consists of the following stages:

1. Milk acceptance and mechanical processing (filtration);
2. Pasteurization (using an electric pasteurizer);
3. Cooling and fermenting milk with the processing of curd clot (curd baths are used);
4. Mechanical pressing of cottage cheese (using a press trolley)
5. Or Pressing in bags (using a drum-type apparatus for pressing and cooling cottage cheese).
6. Packing (using a filling machine).

Thus, to build a complete technological process for the production of cottage cheese, it is necessary to use the following equipment (open process):

• Milk acceptance and filtration station
• Electric pasteurizer
• Curd bath
• Press trolley (economical option) or installation of drum type UPT (more practical option)
• Filling machine

As the main line for the production of cottage cheese, we consider the equipment of the Ekomash plant in

Noginsk, Moscow Region This manufacturer offers various options for picking lines, dwell on two "Economy" and "Standard".

Option No. 1 "Economy", line productivity 130 kg.

Consists of the following units:

Option No. 2 “Standard”, line productivity 130 kg. in hour.

This package includes the following units:

In addition to the main equipment, the following items are required in the workshop:

Thus, the cost of completing the shop for the production of cottage cheese with the “Econom” line, taking into account additional equipment, will be 1.9 million

rubles., Standard line 2.3 million rubles.

Let us conduct a comparative analysis of these lines.

As can be seen from the table with similar productivity, the complexity of production on the Standard line is much less due to the higher degree of automation of the production process.

The cost of production produced on this line will be lower than on the Econom line, therefore, the manufacturer can reduce selling prices without compromising profitability, which in turn will favorably affect the financial results of the company. In this regard, to start a business, it is optimal to choose the Strandart line.

Feasibility study for the project

Capital investments

• Equipment purchase: 2.3 million
• Shipping costs, installation supervision, commissioning: 0.3 million
• Purchase of raw materials 1 million rubles.
• Preparation of the premises (repair, bringing SanPin into compliance, electrical wiring) - 0.5 million rubles.
• Registration in INFS, opening an account, other expenses: 0.1 million rubles.
• Total 4.2 million rubles.

Calculation of revenue and profitability

* Profit according to industry average profitability data for this type of activity

Peter Stolypin, 2013-04-16

It is not at all difficult to cook cottage cheese at home. Prepare it from milk, store or farm, with fat content of your choice. Also, cottage cheese can be prepared from ready-made kefir. For children, you can cook cottage cheese from baby milk and kefir.

It is not at all difficult to cook cottage cheese at home. Prepare it from milk, store or farm, with fat content of your choice. Also, cottage cheese can be prepared from ready-made kefir.

For children, you can cook cottage cheese from baby milk and kefir.

What is the advantage of homemade cottage cheese over production and why cook the cottage cheese yourself, spend time on it, if you can just go in and buy it, choosing the cottage cheese to your taste in the store?

Everything is simple here: you do not add additives and preservatives that are unnecessary to our body. In addition, at home you can cook as much cottage cheese as you need at the moment. If your family has children, then, owning a simple technology, you can always have fresh cottage cheese.

You can also make various dishes from home-made cottage cheese.

How to cook curd from yogurt

Yogurt is the easiest dairy product to prepare.

In order to get yogurt, you need to take only milk and put in a warm place. To accelerate the formation of yogurt in milk, you can add: 1 liter - 100 ml of kefir or 1 tablespoon of sour cream or yogurt.

After the milk turns into yogurt, you need to separate the curd from the whey.

To do this, pour the yogurt into a bag of several layers of gauze or other cloth, then hang it. This will allow you to separate the cottage cheese from the whey, which will take about half a day.

To speed up the process of preparing cottage cheese from yogurt, it must be warmed up. Do not bring the product to a boil or boil!

Then it is necessary to cool the mass and put it in a colander with gauze or other cloth. Put oppression (press) to make drier cottage cheese. You can also hang it in a gauze or linen bag.

The longer the curd remains hanging or is under the press, the more dense and dry it turns out.

How to cook calcined cottage cheese

Cooking such cottage cheese at home is very simple. Thus prepared cottage cheese has a low acidity and is particularly suitable for diet and baby food.

We will need:

• Milk - 2 liters,
• Calcium lactic acid - 3 hours.

  tablespoons (12 g).

Cooking:

Calcium lactic acid is sold in the pharmacy in powder form. It must be dissolved in a small amount of water, for example, in 3-4 tablespoons of water. Bring fresh milk to a boil, turn off the fire and add dissolved lactic calcium with stirring.

In this case, the milk curd. This mass must be cooled and filtered through gauze or other tissue to separate the whey from the curd.

Cottage cheese can be hung so that it is better to stack, or put under oppression. From 2 liters of milk, 300-350 grams of cottage cheese will turn out.

2 ways to cook kefir cottage cheese

Warm way

Kefir must be put in a warm place for faster separation of serum.

When the whey begins to separate, put the container with kefir in a water bath and warm it up for better and faster separation of whey from the curd mass. Then discard the mass in a gauze or cloth bag and hang in order to excess glass serum.

You can use a faster method in which the cottage cheese is directly heated, for example, in a saucepan over low heat until the curd mass and whey are formed. This mass cannot be brought to a boil.

Cold way

Place 1 liter of kefir in a bag or package in a freezer for 2-3 days, then remove and remove frozen kefir from a bag.

Put it in a colander with gauze and wait until the whey drains and a gentle and very tasty cottage cheese remains.

The process of making cottage cheese at home takes a minimal amount of time, cost and effort.

However, the product that you prepare yourself will differ significantly from similar competitors that modern manufacturers offer customers.

Home-made cottage cheese contains much more useful substances, which, unfortunately, are present in the factory variants with a minimal amount.

1. In no case can you bring the yogurt to a boil - the cottage cheese will turn out dry and tasteless.

2. The longer the whey drains, the denser and drier the curd turns out.

3. Throw the cottage cheese into a colander only when the whey is well separated, otherwise the cottage cheese will turn out acidic.

4. Experienced housewives never drain the serum into the sink. On its basis, you can cook delicious pancakes, pancakes, jelly, kvass or jelly.

As you can see, there are quite a few ways and recipes for making homemade cottage cheese. All of them are simple and will not take away much of your precious time. So cook the cottage cheese at home and feed your kids a tasty and healthy product.

Homemade cottage cheese recipes

Cottage cheese

To make a classic rustic cottage cheese, you need 2 liters of fresh homemade milk, a clean gauze napkin, two pots that are included in one another.

Milk must be poured into a smaller saucepan, covered with a lid and placed in a warm place, for example, near a heating battery, for such a time during which the milk should turn sour.

Usually it is somewhere around a day. For taste and acceleration of souring, 2-3 tbsp can be added to the pan. tablespoons nonfat sour cream. Then place the pot with sour milk in a large pot, but about the same height, and fill the gap between the walls of the pots with water.

Put both pots on a slow fire and never leave the stove for a minute. As the water boils, the sour milk will move away from the edges of the pan, a yellowish liquid will come out. At this moment, urgently need to remove the pan from the fire, remove the smaller pan and cool the semi-finished product. Then lay the gauze napkin on the bottom of the sieve and carefully lay the curdled milk on it with a tablespoon. Tie the edges of gauze together and suspend the nodule so that serum gradually drains from it.

What remains on the gauze bandage is cottage cheese. To get a denser cottage cheese, a load must be placed on cheesecloth with cottage cheese.

Preparation of Calcined Curd

A product made in this way will have a low level of acidity, so it is ideal for diet and baby food. The main feature of the preparation of cottage cheese is the addition of calcium lactic acid (diluted with water) at the boiling stage of the milk with constant stirring (3 teaspoons per 2 liters of milk).

Powder can be purchased at pharmacies. The yield of the finished product will be 300-400 grams. Further, the technology is similar to the above methods.

Ready-to-eat cottage cheese is stored in a refrigerator in a glass or enameled bowl, after having put a couple of sugar cubes in it. Homemade cottage cheese can be stored in the freezer for one month, but at the same time its taste is slightly changed.

It is strongly not recommended to store the product in plastic bags. If the cottage cheese suddenly became sour, then it must be mixed with fresh milk in equal proportions and left for 60-90 minutes. After that, the cottage cheese is put in cheesecloth (cotton bag) and put under the press.

Cold way to cook homemade cottage cheese

Ingredients:

• 0.5 l kefir
• 1 tsp
• 1 tsp Sahara
• 1 tsp Sahara
• 50 g prunes

Cooking method:

In addition to the preparation of cottage cheese in a hot way, there is also the preparation of cottage cheese in a cold form, such cottage cheese is more like a cream. Great for feeding babies from a young age. In addition, many different dried fruits are suitable for him.

It will take 25 minutes to prepare the dish:

To prepare the cottage cheese in this way, you need frozen kefir, you can put it in the freezer until it is frozen, you can also leave it there overnight so as not to wait for a freeze during the day.

After complete freezing, take out the package and thaw the contents, without using any auxiliary means, boiling water or warm air. Pass kefir through a fine sieve.

Hang the resulting mass for 20 minutes, it can also be used for baking.

Cottage cheese is ready in a cold way. Now you need to add sugar and dried fruits to it, you can add fresh fruits to taste, you can prepare a healthy and vitamin-rich dessert.

Cooking cottage cheese with lemon

Take skim milk and pour it into a large container. Take a lemon and squeeze it into milk (1 liter of milk - a little more than half a lemon) and mix. This is necessary so that milk curls faster. You can, of course, wait for the milk to sour under natural conditions - put the dishes with milk and a crust of rye bread in a warm place, for example - to the battery.

However, if you have fat milk, you can first cook homemade yogurt, remove its fat from the surface, and then, when it is left to stand (it usually takes 1-2 days), cook the cottage cheese. As a sourdough, you can use purchased kefir or yogurt (literally a spoon) or the previous sourdough or whey.

If you leave the milk to sour without souring, the process of putrefactive fermentation may begin.

You will see how milk begins to curl, and whey becomes transparent. No need to wait until the milk clots become too dense - then your cottage cheese will be too grainy. Strain the whey through cheesecloth - on this whey you can then cook homemade diet bread or pancakes; put the cottage cheese in a separate container and you can eat.

Quick homemade cottage cheese recipe

It is necessary:

• 2 liters of milk
• 2 jars (250 g) of natural yogurt

How to cook:

Pour 2 liters of milk in a dish suitable for a microwave oven, heat it to the desired temperature (about 40 °). Add 2 jars of natural yogurt and leave in a warm place until the milk is curdled and a thick yogurt is obtained.

It usually takes 10-12 hours, but it depends on the room temperature.

2. Put a bowl with yogurt in the microwave for 15 minutes at a maximum power of 800 W - the contents will heat up, warming evenly, and curl up - curdled. Clear whey will clearly depart.

3. Carefully shift the curdled lump into a gauze-lined colander located above the pan (to collect serum), trying to ensure that the integrity of the lump is not broken.

4. Let the main whey drain, then suspend a bundle of cottage cheese for a while to make the glass serum better.

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Thus, according to table 9, the cost of 1 kg of curd cheese will be 33.6 rubles.

The calculation of the profit of production of 1 kg of curd cheese, 18% is presented in table 10.

Table 10 - Calculation of production profit of 1 kg of curd cheese, 18% of LLC Vozrozhdenie 95

In shift, it is planned to produce 300 kg of curd cheese with various natural additives.

Accordingly, the company's profit per shift will be 7920 rubles; for a month 237600 rubles.

In order to implement the project to increase the production of brine cheeses, it is necessary to buy equipment for packing suluguni cheese in vacuum packaging, the cost of which is 340,000 rubles, plus packaging costs 60,000 rubles.

The equipment will be purchased in Moscow (InServ & Co LLC). Purchase of equipment through a loan.

For the production of this type of product, a cream cheese workshop is provided at the dairy plant.

The design cheese production capacity is 500 kg per shift or 15 tons of finished product per month with a shift duration of 8 hours. We will carry out the production of cheese in this volume from May to October, during the winter period we will reduce production to 250 kg per shift (or 7.5 tons per month).

Profit calculation for 1 month of the line is shown in table 11.

Profit for the period equal to 6 months is 951840 rubles.

From November to April, it is planned to produce cheese per shift of 250 kg. Accordingly, the profit for the month will be 79,320 rubles, for a period of 6 months - 475,920 rubles.

Table 11 - Calculation of profit for the production of suluguni cheese for 1 month of work

Forecast of sales volumes of this type of product and obtaining net profit for the period 2006-2007

given in table 12.

Table 12 - Projected sales and net profit of suluguni cheese production for 2007-2009.

Thus, according to table 12, it is planned to increase sales by 6.7% by 2007 in the butter production shop of Vozrozhdenie 95 LLC, and in 2007 - to remain at the same level.

Table 13 shows the forecast of sales volumes of LLC Vozrozhdenie 95 products for 2006-2007.

Table 13 - Forecast of sales for 2007-2009