In which the production of cottage cheese can be included, have 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 cannot imagine life without them, because they have already become an integral part of our daily diet.

About cottage cheese

Cottage cheese - protein milk product, which is obtained as a result of milk fermentation by cultures of special lactic acid bacteria. In this case, the method of adding milk-clotting enzyme and calcium chloride can be applied, 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 lactic-sour smell and taste, familiar and associated with cottage cheese. The first grade of this product may allow some impurities of the taste of feed, containers or a little bitterness, and the consistency for this grade of cottage cheese, especially fatty species, may be somewhat loose and heterogeneous, with a smearing effect. For low-fat cottage cheese of the first grade, excessive friability with some serum 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 trace elements and minerals, fats and proteins, as well as phosphorus, calcium, magnesium and iron and other elements, useful for the body. They normalize the work of the cardiovascular system, nervous system and the brain, serve for normal bone formation and recovery after bone fractures and injuries of the musculoskeletal system, as well as for the normalization of metabolism in the body, normalization digestive system and in many other cases. One of its main advantages is the presence of complete proteins and fats in the product for normal life, both for an adult and for a child of different ages.

Raw materials for the production of cottage cheese

High quality natural fresh milk is used as raw material for the production of cottage cheese. Moreover, a dairy product of varying degrees of fat content can be used, as well as a non-fat version of milk. The fat content in milk is determined using a 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 in the manufacture of one or another type of cottage cheese.

Three types are used in the production of curd finished product, which are divided by fat class, are low-fat varieties cottage cheese, 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.

Methods for the production of cottage cheese + video how to do

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

To obtain the corresponding curd from skim milk, two methods are also used. The first is based on the habitual fermentation of milk by lactic acid microorganisms, which lead to coagulation of proteins, then the resulting by-product is heated and excess whey is removed from it. As a rule, low-fat cottage cheese and low-fat cottage cheese are made in this way, since when heated there is a significant loss of fat in the whey. This produces cottage cheese with a particularly delicate consistency, the structure of protein clumps is formed with weak bonds.

The second method, which is called rennet-acid, coagulates milk raw materials 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 curds separate the whey much better and have an increased strength of bonds between protein compounds, and with such a method of producing curd, no further heating is required.

The most suitable second method of production will be in the production of fatty and semi-fatty curds, since the waste of fat in whey occurs in small quantities.

Video how cottage cheese is made:

Another distinguishes these two methods from each other, with the first method, calcium salts dissolve and leave with the serum, and with rennet they remain in protein clots, therefore the second method is more suitable for children, since they form skeletal bones and need calcium for development.

2.5. Oequipment for the production of curd

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

In the production of curd in the traditional way, standardized milk is fermented in continuous or batch apparatus. Continuous devices include multi-section curd maker and coagulators, periodic ones - curd makers and curd baths. After fermentation of milk, the separation of whey from the formed curd is carried out either in the curd makers themselves, or in self-pressing tanks, press carts or drum dehydrators.

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

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

Curd is cooled in open-type and closed-type coolers, as well as in combined apparatus, which allow combining this operation with the dehydration of the curd curd. Rollers, mixers and cutters are used to grind and mix the curd mass.

The traditional method of producing cottage cheese allows obtaining the required fat content of the product directly in the process of processing milk of the corresponding fat content.

In a separate method, the required fat content of the product is ensured by mixing fat-free cottage cheese with an appropriate amount of cooled pasteurized cream. Chilled cream drastically reduces the temperature of the curd, which prevents the acidity of the finished product from increasing and improves it taste qualities.

In the process of processing 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 fat loss.

Thus, despite the need for additional operations (separation of milk and mixing skim curd with cream), the separate method of producing curd has certain advantages over traditional ones.

2.5.1. Flow-technological lines for the production of cottage cheese

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

In fig. 2.5.1 shows a flow diagram of a line for the production of cottage cheese by a separate method in the flow.

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

In the cooler, the cream is cooled and fed into a storage tank, through the inter-wall space of which ice water is passed.

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

1 container for storing milk; 2,4-centrifugal pumps; 3-surge tank; 5-plate pasteurizer; 6-separator-milk cleaner; 7-separator-cream separator; 8-cooler for cream; 9-container for storing cream; 10-rotary pump; 11-container for fermenting milk; 12-diaphragm pump; 13-separator for curd; 14-screw elevator; 15-mixer for curd and cream; 16-cottage cheese cooler; 17-cart for cottage cheese; 18-tank for cream; 19-branch pipe for the supply of starter culture, rennet and calcium chloride

Skim milk is also stored in containers. Starter culture, calcium chloride and rennet are fed through the pipes. In these containers, skim milk is fermented and a curd curd is formed. Through a double mesh filter, the curd is pumped into the whey separator and, with the help of an elevator, is fed into the CT-1 curd-cream mixer. The finished cottage cheese passes through a two-cylinder cooling OTD-1, where its temperature drops to 5 ... 10˚С, and is sent for packaging.

Flow-mechanized lines for the production of cottage cheese EPMLPT-2 and OPML-T1 are designed to obtain cottage cheese based on fermentation of milk normalized to the required fat content in containers with subsequent heating of the curd and its dehydration in the flow. 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. Technology system flow-mechanized line EPMLPT-2 for the production of cottage cheese:

1-tank Y1-OSV; 2-screw pumping unit; 3-apparatus for heat treatment of the bunch; 4-curd curd dehydrator; 5-boiler installation; 6-centrifugal pump; 7-cottage cheese cooler; 8-packing machine

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

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

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

2.5.2 Technological calculation of equipment for the production of cottage cheese

Technological calculation of 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 is used using cottage cheese baths of various capacities. It is advisable to produce cottage cheese from 20 tons of milk and more in a separate way using separators for dehydrating the curd curd.

Equipment with a periodic cycle of operation is selected based on the replaceable (m3 per shift) capacity of the baths:

(2.5.1)

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

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

The duration of unloading the curd and whey 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 fermentation time can be taken equal to 7 ... 7.5 hours.

The heat and steam consumption for the normalized mixture in the 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 specified in its technical characteristics. The amount of cold required to cool the curd (J / h) is found by the formula

(2.5.2)

where: kх is a coefficient that takes into account cold losses in environment(for open coolers = 1.3, closed = 1.2); https://pandia.ru/text/78/521/images/image010_0.gif "width =" 19 "height =" 23 "> - specific heat capacity of the product, J / (kg ° C); and https: // pandia .ru / text / 78/521 / images / image011_0.gif "width =" 13 "height =" 23 "> = 25 ... 30 ° С) and exit from it (t2 = 8 ... 14 ° С) ...

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

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

2.4. Defects of liquid fermented milk products

Vices fermented milk drinks and measures to prevent them 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 fermenting microorganisms - lactococci or a mixture of lactococci and thermophilic lactic acid streptococci and by acid or acid-rennet coagulation of proteins with subsequent removal of whey by self-pressing, pressing, centrifugation and(or) ultrafiltration.

High nutritional and biological value cottage cheese determines a significant content of not only fat in it, but also proteins of especially high-grade 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 curd contains a significant amount of Ca, P, Fe, Mg and other minerals necessary for the normal functioning of the heart, central nervous system, brain, for bone formation and metabolism in the body. Especially important are the salts of Ca and P, which are in the cottage cheese 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 cottage cheese products. A list of the main types of cottage cheese with an indication mass fraction dry substances are presented in table. 2.9.

Table 2.9

Assortment nomenclature of cottage cheese

In terms of organoleptic, physicochemical and microbiological indicators, cottage cheese and curd products must meet certain requirements (Table 2.10–2.12).

Table 2.10

Physicochemical indicators 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 subdivided:

- fat-free (no more than 1.8% F);

- low-fat (not less than 2.0; 3.0; 3.8% F);

- classic (not less than 4.0; 5.0; 7.0; 9.0; 12.0; 15.0; 18.0% F);

- fatty (not less than 19.0; 20.0; 23.0% F).

According to the method of curd formation, there are two ways of producing cottage cheese: acid-rennet and acid.

Acidic way. It is based only on acidic coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the curd to remove excess whey. In this way, low-fat and low-fat cottage cheese is produced, since when the curd is heated, significant fat loss occurs in the whey. In addition, this method ensures the production of lean cottage cheese with a more delicate 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 produces less whey. Therefore, to intensify the separation of whey, the curd needs to be heated.

At rennet method coagulation of milk The clot is formed by the combined action of rennet and lactic acid. Casein, when converted to paracasein, shifts the isoelectric point from pH 4.6 to 5.2. Therefore, rennet clotting occurs faster at lower acidity than when proteins are precipitated with lactic acid; the resulting clot has a lower acidity, the technological process is accelerated by 2–4 hours. With rennet coagulation, calcium bridges formed between large particles provide high strength clot. Such clots are better at separating whey than acidic ones, because the spatial structure of the protein is more densely packed in them. Therefore, heating of the curd is not required at all to intensify the separation of whey, or the heating temperature is reduced.

Fatty and semi-fatty cottage cheese is produced using the rennet-acid method, which reduces the waste of fat in the whey. With acid coagulation, calcium salts are released into the serum, and with rennet they are retained in the clot. This must be taken into account when producing cottage cheese for children who need Ca for bone formation.

In the production of cottage cheese, milk is used as a raw material, procured not lower than grade 2, spray-dried milk powder top grade, skimmed milk with an acidity of not more than 21 ° T, cream with a fat content of 50–55% and an acidity of not more than 12 ° T, plastic cream that meets the requirements of regulatory documents.

There are two ways to produce curd (fig. 2.3):

– traditional- from standardized milk;

– separated- from skim milk with subsequent enrichment of skim curd with cream.

Rice. 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 standardized milk).

The usual way(v pouches) (fig. 2.4)

Rice. 2.4. Technological scheme for the production of cottage cheese in the usual way (in bags)

When producing cottage cheese 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 ensures the receipt of a standard product by mass fraction of fat and moisture. Normalization is carried out taking into account the actual mass fraction of protein in the processed raw materials and the coefficient of normalization, which is set in relation to the type of cottage cheese, specific production conditions, methods of production of cottage cheese. In order to correctly establish the normalization coefficient, control production of cottage cheese is carried out on a quarterly basis. Normalized milk is sent for pasteurization at 78–80 ° C with an exposure time of 10–20 s. Milk pasteurized and cooled to a temperature of 4 ± 2 ° C before processing into cottage cheese can be stored for no more than 6 hours. 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 weather years and 28 ± 2 ° C - in a warm one. At fast track For 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 the starter culture, calcium chloride and milk-coagulating 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 CaCl mass fraction of 30–40%. After that, rennet powder or pepsin or an enzyme preparation VNIIMS in the form of a solution with a mass fraction of the enzyme not exceeding 1% is injected into the milk. The dose of the enzyme with the activity of 100,000 IU per 1000 kg of fermented milk is equal to 1 g. The rennet powder or the VNIIMS enzyme preparation is dissolved in drinking water preheated to 36 ± 3 ° C, and pepsin - in fresh filtered whey at 36 ± 3 ° C. After fermentation, the milk is stirred for 10-15 minutes and left alone until a clot forms. With the acid-fermented method, milk is fermented until a curd is obtained with an acidity of 60–65 (± 5) ° T, depending on the type of cottage cheese. The higher the fat content of the curd, the less acidity of the curd. Duration of fermentation of milk is 6–10 hours. In the acid method, milk is fermented until a clot is obtained with an acidity of 75–80 (± 5) ° T. Duration of fermentation of milk 8-12 hours sour curd smearing consistency. The curd is cut with wire knives into cubes measuring 2 ґ 2 ґ 2 cm. First, the curd is cut along the length of the bath into horizontal layers, then along the width into vertical layers. The curd is left alone for 30-60 minutes to excrete the serum. To intensify the release of whey, the curd is heated with the acid method to a whey temperature of 40–44 (± 2) ° С, depending on the type of curd. The higher the fat content of the curd, the higher the heating temperature. With the rennet-acid method, the heating temperatures of the clot are reduced and amount to 36–40 (± 2) ° С. The curd is kept at these temperatures for 15–40 minutes.

The released whey is discharged from the bath through the nozzle and collected in a separate container. The curd is poured into coarse calico or lavsan bags measuring 40 ґ 80 cm, 7–9 kg each, the bags are filled to three quarters of their volume. They are tied up and placed in several rows in a press cart. Under the influence of its own mass, serum is released from the curd. 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 self-pressing is determined visually, along the surface of the clot, which loses its shine and becomes dull. Then the curd is pressed under pressure until cooked. In the process of pressing, the bags with cottage cheese are shaken and transferred several times. To avoid an increase in 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 for cooling to 12 ± 3 ° C using coolers of various designs or in bags, in trolleys in the refrigerating chamber. 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 no more than 4 ° C and a humidity of 80–85%, including at the manufacturing plant for no more than 18 hours.

On a curd maker with a pressing bath

Cheese makers with a pressing bath (TI-4000) are used to produce all types of cottage cheese, while the laborious process of pressing cottage cheese in bags is excluded.

The curd maker consists of two double-walled tanks with a capacity of 2000 l with a valve for draining the whey and a hatch for unloading curd. Above the baths, pressing baths with perforated walls are fixed, onto which the filter cloth is pulled. The pressing tank can be lifted up or down by means of a hydraulic drive almost to the bottom of the fermentation tank.

Correspondingly prepared milk enters the baths. Here, sourdough, solutions of calcium chloride and rennet are added to it and, as in the usual way production of cottage cheese, leave for fermentation. The finished curd is cut with knives included in the curd maker's kit and kept for 30–40 minutes. During this time, a significant amount of serum is released, which is removed from the bath by a sampler (perforated cylinder covered with a filter cloth). In its lower part there is a branch pipe that slides into the bath pipe. The separated serum enters the sampler through the filter cloth and the perforated surface and exits the bath through the branch pipe. This preliminary removal of whey increases the efficiency of pressing the curd.

For pressing, the perforated bath is quickly lowered down until it touches the surface of the curd. The speed of immersion of the pressing bath into the curd is set depending on its quality and the type of produced curd. The separated whey passes through the filter cloth into the perforated surface and is collected inside the pressing tank, from where it is pumped out every 15–20 minutes.

The downward movement of the pressing vat is interrupted by the lower limit switch when a space filled with pressed curd remains between the surfaces of the vats. This distance is set in the experimental production of cottage cheese. Depending on the type of cottage cheese produced, the duration of pressing is 3-4 hours for fatty cottage cheese, 2-3 hours for semi-fat, 1-1.5 for low-fat. At accelerated method fermentation duration of pressing fat and semi-fat cottage cheese is reduced by 1-1.5 hours.

At the end of pressing, the perforated bath is lifted, and the curd is discharged through the hatch into the carts. The cart with the curd is fed by a lift upward and overturns over the cooler hopper, from where the cooled curd is fed for packaging.

On mechanized lines using mesh baths (fig. 2.5)

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

In this technology, there is no such operation as pressing curd. Therefore, in order to create conditions for a more efficient separation of whey, temperature and other parameters in this case differ from traditional ones. Prepared milk is fermented with sourdough at a temperature of 28–32 ° C in the cold season and 26–30 ° C in the warm season; with an accelerated fermentation method, a symbiotic ferment of mesophilic and thermophilic streptococci is used and fermented at 30–34 ° C. The amount of sourdough is 3-5% to the amount of fermented milk.

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

Separation of whey from the curd on lines with mesh baths complete with baths VK-2.5 is carried out by removing the whey (no more than two-thirds of the total mass) through the drain valve of the bath. To separate the remaining serum, the mesh bath is raised above the bath using a telpher device. In this case, the whey flows into the bath, and the curd is self-pressed. Duration of serum separation from the clot is 10–40 min. Separation of whey from the curd on lines with a set of equipment Y2-OBV is carried out as follows: a part of the released whey (no more than 2/3 of the total mass) is removed through the drain valve for whey. The remaining whey together with the curd are carefully poured along a tray into a mesh bath located in a self-propelled trolley. To separate the whey from the curd, the mesh bath is lifted over the trolley using a traverse. In this case, the whey flows into the bath, and the curd is subjected to self-pressing (10–40 min). Subsequent cooling of the curd is carried out by immersing a mesh bath with curd in chilled whey and keeping it in it for 20–30 minutes. The curd is cooled to 13 ± 5 ° C. Fresh, pasteurized curd whey is used as a cooling medium, cooled to a temperature of no more than 5 ° C. Duration of storage of serum at a temperature of no more than 8 ° C 1 day. After cooling 2 baths-sieves with cottage cheese, the cooling medium is replaced with a fresh one. To separate the serum, the mesh bath is raised above the bath using a telpher device. In this case, the whey flows into the bath, and the curd is self-pressed. The duration of the separation of the cooling medium from the curd is 20–30 minutes. With the help of a tipping device, the curd is unloaded into the storage tank and fed to the packaging by a screw.

On mechanized lines Ya9-OPT-2.5 and Ya9-OPT-5

The mechanized line Y9-OPT-5 with a milk capacity of 5000 l / h is the most advanced and is used to generate classic cottage cheese... The finished bunch is mixed for 2–5 minutes and fed into a jacketed direct-flow heater with a screw pump. Here the curd is quickly (2–5 min) heated to a temperature of 42–5 4 ° C (depending on the type of cottage cheese) by supplying hot water (70–90 ° C) to the jacket. The heated clot is cooled in a cooler with water to 25–40 ° C and sent to a two-cylinder dehydrator covered with a filter cloth. The moisture content in the finished cottage cheese is regulated by changing the angle of inclination of the drum of the dehydrator or by changing the heating and cooling temperature of the curd.

The finished cottage cheese is sent for packing and then into the refrigerating chamber for additional cooling.

The split method has several advantages. Fat loss in production is significantly reduced; the saving of fat per 1 ton of fat cottage cheese is 13.2 kg, of semi-fat cheese - 14.2 kg. Facilitates the separation of whey from the curd, creates a great opportunity for mechanization technological operations, as a result of which labor productivity increases. The quality of the curd increases as a result of the decrease in acidity. This is facilitated by the addition of fresh pasteurized cream to the fat-free cottage cheese, the acidity of which is almost 20 times less than the acidity of the cottage cheese, and at the same time the chilled cream lowers 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 curd separator, with further mixing it with cream (fig. 2.6).

With 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.

Rice. 2.6. Technological scheme for the production of cottage cheese in a separate way

The resulting skim milk is subjected to the usual preparation for curdling, as mentioned above, namely: pasteurization at 78–80 ° C with exposure for up to 20 s, cooling to a fermentation temperature of 30–34 ° C, and sent to a fermentation tank with a special stirrer. Starter culture, calcium chloride, milk-clotting enzyme are also served here. The mixture is thoroughly mixed and left to ferment until the acidity of the curd is 90–100 ° C, since during the subsequent separation of the curd into curd and whey in a special separator-curd separator, the nozzles of this separator can become clogged if the curd is less acidic.

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

When producing fatty curd by dehydration, separation is carried out to the mass fraction of moisture in the bunch of 75–76%, and when producing semi-fat curd - up to 78–79%. The resulting curd mass is cooled on a plate cooler for curd to 8 ° C and sent to a mixer, where pasteurized chilled cream (50–55% fat) is supplied by a metering pump, and everything is thoroughly mixed.

The finished cottage cheese is packed on machines and sent to the storage chamber.

Grain cottage cheese with cream

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

By appearance granulated curd is a curd mass, curd grains in the mass are distinctly distinguishable and covered with cream. By chemical composition and taste properties approaching cottage cheese. For the production of cottage cheese, the content of dry matter in skim milk is very important, which affects not only the structure of the grain and its yield, but also the rate of fermentation of milk (Fig. 2.7).

Prepared milk is separated at 34–40 ° C to obtain cream with a mass fraction of 13–20% fat, skim milk with a mass fraction of fat 0.05%, and dry skimmed 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 calcium chloride at the rate of 400 g of anhydrous salt per 1000 kg of milk and a solution of rennet powder or pepsin or an enzyme preparation VNIIMS at the rate of 0.5-1 g per 1000 kg of milk (activity 100,000 units). Then the milk is stirred for 30–40 minutes with an interval of 10–15 minutes. Milk fermentation ends in 5–7 hours with a fast fermentation method and after 10–12 hours with a long fermentation method. The acidity of whey at the end of fermentation should be in the range of 46–48 ° T, provided that the mass fraction of dry substances in milk is 8.5–9.5% and 49–55 ° T with a mass fraction of dry matter of more than 9.5%. The pH of the clot at the end of fermentation is 4.6–4.9.

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

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

The advantages of the short-term fermentation method are as follows: the technological cycle ends quickly; the fermentation process is under control all the time; less possibility of product contamination by extraneous microflora; baths are better used. Disadvantages of this fermentation method: a larger amount of starter is required; the finished product is obtained with a less pronounced aroma.

Regardless of the method chosen, the fermentation temperature of milk must 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 a flabby curd.

At the end of fermentation, the curd is processed. This is one of the main technological operations in the production of cottage cheese, since it affects the transition of milk solids into grain, its uniformity, composition and quality of the finished product. If the acidity of the curd is too low when cut, the grain will be rough and rubbery. If on the contrary, then the particles of the bunch will be brittle, the grain will be inhomogeneous with high content protein dust in whey, with a powdery consistency of the finished product. Such grain easily falls apart when boiled, and when mixed with cream it loses its shape and turns into a curd mass. The finished curd is cut with wire knives into cubes with an edge size of 8, 10 or 12, 14 cm. The cut curd is left alone for 20–30 minutes to isolate the serum. Then water is introduced into the bath, the temperature of which is 45 ± 2 ° C, to reduce the acidity of the serum to 36–40 ° T. The mass of water should be 10-15% of the mass of the contents in the bath. After adding water to the bath, the grain is gently mixed and gradually begin to warm up, introducing into the inter-wall space hot water... It is necessary to warm up the grain, especially in the first stage, to a temperature of 38 ± 2 ° C, very carefully and evenly so that it does not boil and the temperature of the contents in the bath increases by 1 ° every 10 minutes. In this case, you need to mix the grain, only in order to keep it in suspension. Subsequent heating of the bath contents to 48–55 ° C should be carried out faster so that the temperature rises by 1 ° every 2 minutes. After the temperature in the bath has risen to the required one, the grain is kneaded for 30-60 minutes to compact it. Periodically check the suitability of the grain. The finished grain, pre-cooled in tap water, should retain its shape when lightly squeezed in the hand. At the end of boiling, the whey is removed from the bath and the grain is washed and simultaneously 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, stirred for 15–20 minutes, and the water is removed; II - water with a temperature not exceeding 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 moved to the walls of the bath so that a groove is formed in the middle for free draining of the whey, and left for 1–2 hours. The bath must be closed during drying. The moisture content in the finished grain should be no more than 80%. The drying time depends on the consistency and size of the grain and on the thickness of the layer. The grain is soft and with a lot of dust dries more slowly than the grain is coarser and more uniform in structure. Salt is added to the chilled cream and then added to the skim grain. Mix the grain with cream and salt in a mixer. When manually packing in large containers, cream of 20% fat is used, when packing in small containers on automatic machines - 13-15% fat. In a well-blended product, the grains should be evenly coated with a layer of viscous cream. Store homemade cheese at a temperature of 0-6 ° C no more than 36 hours, including at the manufacturer's plant no more than 24 hours.

Fermented milk product, known in Russia as cottage cheese, and in European countries - "young cheese", is popular in our country. Tasty, satisfying and healthy, it is instilled in Russians since childhood. Now there are many manufacturers of this food product on the market, but despite this, the business for its production has great prospects. Consumption of dairy products per 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, it is now 390 kg / g.

The data shows that the domestic market has room to grow. New manufacturers are required - a good product will always find a buyer. In the article, we will provide a business plan for opening a line that produces cottage cheese, we will study the specifics of the case, and we will carry out economic calculations of the return on business.

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 baby and diet food.

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

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

Long-term prospects are bright: the physiological consumption rate is 18 kg per year (against 9 kg in 2015). The demand will continue to grow - this is a chance for new producers.

Market assessment

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

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

The largest companies:

• Danone Industry LLC;
• JSC "Wimm-Bill-Dann";
• LLC "Molochnoe Delo";
• LLC "Molvest";
• JSC "Yantar".

Several well-known regional manufacturers:

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

Competition is high, consumers are more likely to look 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 amount depends on the position) to motivate employees to work responsibly and hold on to the place.

Table 1. The size of the initial costs for the business of producing cottage cheese.

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

Technological scheme of our own production

The factory production scheme is as follows:

1. Dairy raw materials are being prepared. After quality assessment, the milk is pasteurized (processed at high temperature for 30 minutes).
2. Separation is carried out (separation of cream from milk mass).
3. Sourdough is added to the milk. Fermentation takes place within a few hours, that is, the direct process of product formation. There are several ways (more on that below).
4. After the protein has been coagulated, the whey is squeezed out of the resulting clots. They are left for a certain time to completely remove liquid residues from them.
5. The curds are left in a special bath or baling trolley. Using a wire knife, the curd mass is cut into small cubes (0.2 m each).

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

How high-quality cottage cheese is made in production

Making cottage cheese at home is easy. You will need milk, sour cream and a fermentation container. Boil the milk, then cool it to 30 ° C and put sour cream in it (at the rate of 100 grams per 2 liters of milk). The mixture is left in a warm place for 9 hours to ferment. After that, the resulting mass is transferred into cheesecloth, squeezed and suspended for self-pressing and final removal of the serum.

The industry uses several methods:

• Traditional. It is similar to the technology for producing cottage cheese at home.
• Acid-rennet. Lactic acid and rennet are used for fermentation.
• Separated. The most common in the industry for the production of cottage cheese production with full automation.

Traditional curd technology

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

First, the raw milk is prepared: separated for normalization 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 that, the mass is cooled to 28-32 ° C. It is supplemented with rennet and calcium chloride for subsequent fermentation.

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

The technology of producing cottage cheese has several disadvantages, the main of which are the duration of the process and the need for manual labor. There is a risk of intestinal infections getting into the curd. The best option for the production of cottage cheese at home.

Acid-rennet

Medium / high fat curd is prepared using this method. The main ingredients are rennet and lactic acid. In a certain proportion (from 1 to 5% of the total mass), a ferment is mixed with milk - lactic acid streptococcus. If you do not have your own laboratory in production, you can buy the starter culture in special laboratories, if available, you can make it yourself according to a certified method.

After that, 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 clots are formed, they are also compressed, and the remaining serum is 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 production of a low-fat product with further combination with cream to achieve the desired fat content.

The split method is used in large-scale production: it optimizes costs, minimizes fat loss and fully automates the process. Special tables have been developed to calculate the exact consumption of cream. This method helps to speed up the whey separation process.

Milk pasteurization is carried out in special production lines, fermentation - in containers with automatic mixers. The resulting curds are subjected to heat treatment to destroy harmful microorganisms, and then go to the separators to separate the whey. At the end, the curd is mixed with cream in the right proportions.

Equipment for the production of curd

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

The production of cottage cheese at factories is carried out in the presence of:

• cottage cheese makers RT, 2 pcs .;
• UTS-500 curd bunch pressing plant;
• semiautomatic loading ATL;
• filling machine (12-25 packs / min);
• rotary pump.

Service will require 2-3 people. It can produce up to 1.8 tons (75 kg / hour) per day.

The filling machine can pack the product into 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 curd requires milk and sourdough.

Still on preparatory stage you need to study the market well for raw milk suppliers, find suitable milk producers / sellers.

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

It is better to cooperate only with trusted suppliers who have quality certificates, permission from the Sanitary and Epidemiological Supervision.

Before starting work, the entrepreneur must have already signed contracts for the supply of milk.

There are many producers of starter cultures now - it is not difficult to find a product at the right price and in the required quantity.

Premises

All requirements for the production facility 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 work shop with equipment (at least 30 sq. M.), Administrative rooms, an area for employees, a bathroom.

The presence of all communication systems is mandatory - electricity, water (according to GOST 2874-82), ventilation, heating.

The walls in the production hall are tiled, the floors are waterproof, non-slippery, inert to acids.

It is recommended to order the development of an architectural project with a master plan and justification of solutions for the arrangement of the workshop.

Staff

Modern machines are automated, doing all the work by itself. This allows you to reduce the workforce and labor costs. But the staff needs to be trained, taught to operate equipment. When buying a production line, you can agree to train employees from the sales company. A minimum of 2 people are 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 (can be hired with your own car). It is important to find a sales manager who will create a sales network for the product. An accountant at the initial stage of development can be outsourced. A handyman is required for loading and unloading.

The workforce of 8 people is enough to launch and develop a small production of high-quality cottage cheese.

Business documentation

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

Businessmen planning to open a large plant need to work in the form of an LLC - then they can conclude profitable contracts for raw materials and sales (with wholesalers). Individual entrepreneurs can sell goods to their friends, supply them to small stores.

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

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

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

Sales channels for finished products

Cottage cheese - perishable product... It is necessary to start producing it when sales channels are in place.

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

• Retail Stores;
• retail and retail grocery networks;
• wholesale bases engaged in resale;
• manufacturing companies that manufacture products based on / with the addition of our product;
• enterprises Catering(canteens, cafes / restaurants).

Individual entrepreneurs will be able to sell goods to friends and acquaintances through word of mouth and organize sales “from a car” - that is, purchase special vehicles and sell in residential areas. Loyal customers will soon appear, tuned in to purchase specifically his product.

Promotion

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

• 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 posting in high traffic areas.

Selling in districts with your car is useful not only for sales, but also for promotion. This way you can teach customers to look for their own product in grocery stores. This method requires additional costs, but it is effective.

Profitability and payback: financial plan

The initial investment will amount to 3.88 million rubles.

The productivity of the equipment per hour is 75 kg, 600 kg of product can be produced in an 8-hour day. For a month (22 days), it is realistic to produce 13.2 tons.

To prepare 1 kg of fermented milk product, 6.67 kg of milk is needed. This means that 88 tons will be required per month. raw milk(1 kg costs 15 rubles). Accordingly, the size monthly expenses- about 1.8 million rubles. (including other articles).

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

The net monthly profit will be 440-840 thousand rubles. The difference between these values ​​is 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 resellers on the market. To attract customers, you may have to offer the product 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 the cost.

The opening of a mini-factory for the production of cottage cheese, with competent development, will allow an entrepreneur to receive a source of large income with the prospects for 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.

Homemade cottage cheese- the most delicious, because it is always fresh and natural. You can prepare it in different ways. Depends on the quality of milk final result... Someone likes fatty cottage cheese, with an oily structure, but someone likes dietary product, with a little fat and sour taste.

How to cook cottage cheese at home for every taste - in detail in the recipes.

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

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

Then the milk is heated. The whey is separated and a clot is formed: under the influence of temperature, the casein fibers curl (contract), pushing the liquid (whey) out of the cells. In a production environment, this process is called pasteurization. It occurs at 63-65 ° C for 20 minutes. As the temperature rises, the pasteurization time is shortened.

In fact, milk coagulation occurs at a lower temperature - 40-45 ° C, but at dairy factories, where huge volumes of milk raw materials collected from different 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 the dishes and the satisfactory maintenance of the animal, homemade milk can simply be warmed up until the whey begins to separate, and then removed from the stove and let it stand until completely cooled.

There is a regularity: the higher the temperature of milk pasteurization, the worse the quality of the curd grains. That's why the sour boiled milk never forms a normal curd, although, again, under production conditions, soft cheeses are obtained from milk processed by high-temperature pasteurization. But there are special technologies for this.

There are some trade secrets you can use to make homemade cottage cheese. Some details industrial technology for making homemade cottage cheese from milk - 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)

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

Calcium chloride 5% 5 mg (1 ampoule)

Cooking procedure:

1. The first stage is milk normalization. Of course, it is difficult to obtain milk of the required fat content by home methods, but the process can be approximately adjusted. The main thing is that the milk is whole. Fat content affects taste and texture. Industry produces skim cheese, with a fat content of 9% and 18%. Choose your option and skim as needed.

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

3. Enter in warm milk leaven and stir for 5-7 minutes. Leave the pot at room temperature. Add calcium chloride at the same time to speed up milk clotting.

Usually, milk souring without adding sourdough 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 of making homemade cottage cheese. It is more natural.

Adding sour cream and other fermented milk products speeds up the process 2 times. Sour cream, yogurt, whey or yogurt are the most optimal way fermenting milk at home - these products can be found in every home. Only one required condition: fermented milk products must be cooked thermostatically made from whole milk.

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

4. When a curd appears, place the pan on the stove and heat the raw material again, stirring, at a temperature of no more than 40-42 ° C. With strong heating, the quality of the curd will deteriorate. At the same time, fat and calcium will pass into whey, and the curd will noticeably decrease in volume and become dry. However, this option is also acceptable, but it is not for everybody.

5. Break the formed dense clot into small fractions to speed up the separation of the liquid.

6. Place a strainer or colander on a drip tray with a minimum capacity of 3.5 liters so that the whey does not overflow over the edge of the dish. Cover the sieve with cheesecloth folded in four layers and slowly pour in the fermented milk.

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

Of the specified amount homemade milk you can get 350 - 400 g of fresh cottage cheese.

Step-by-step recipe for homemade sour milk cottage cheese

Ingredient:

Homemade yogurt

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

Preparation:

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

2. Next step- separation of serum. Also, as in the first step-by-step recipe, place a sieve on a saucepan of a suitable size, and pour the warmed sour milk through the gauze layer.

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

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

It - step by step recipe making "paneer", Indian homemade cottage cheese from milk. To curdle casein, Indians use sour fruit juice - it turns out homemade rennet cheese, with delicate taste and dense consistency. This cheese is not salty like feta cheese or feta, so it looks more like cottage cheese.

Ingredients:

Milk 6 l

Lemon juice 100 ml

Cooking procedure:

1. Preheat homemade milk to 40-50 ° C.

2. Squeeze the juice out of the fresh lemon.

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

4. Do not stop stirring until a thick lump forms.

5. Allow the mass to cool, and pour through a gauze layer placed in a colander. You can put the clot into cheesecloth using a slotted spoon.

6. Fold the edges of the gauze towards the center. Place a plate on the cheese mass, and on it - a jar filled with water. The curd should be compressed.

7. Transfer the finished head into a tightly closing container. Refrigerate for 10-12 hours to ripen. Paneer is cut into slices when serving. It is very good for preparing salads and desserts, as a filling for dumplings and pies.

During the milk heating stage, you can add spices and spices to get original appetizer... Hot peppers, garlic, ground coriander, cardamom, mint.

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

Not every housewife has a lactometer to determine the fat content of milk. There is a way out: you can approximately set the percentage of fat content by volume. For example: a bottle contains 3 liters of milk. Put it in the refrigerator overnight. By morning, fat will rise upward, as its molecules are lighter and larger than liquid. The fat mass has a slightly creamy shade and is different 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 liters, the third part is fatty "vershok", the 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 housing. In such milk, the fat content reaches 12%. If you need to cook low-fat cottage cheese, put the milk in the refrigerator for 7-8 hours, then remove the cream - the raw materials for the cottage cheese are ready.

To speed up the clotting of milk protein, add calcium chloride to the milk raw material. This additive is also used in the dairy industry. It allows you to increase the volume of cheese grains, enriches dairy products with calcium, which, when pasteurized, turns into whey. Calcium chloride is a cheap drug that is sold over the counter at any pharmacy. For a liter of milk, 0.5 ml of a 5% solution is enough. This is literally 2-3 drops of solution. Chloride is an absolutely harmless drug, but it should not be abused. As the great healer said, a medicine differs from a poison only in dosage.

Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but also clotting in goat milk below, due to the structural features of milk protein. High-quality homemade cottage cheese from goat milk can only be obtained using the acid-rennet fermentation method.

The dairy industry produces cottage cheese made from reconstituted (dry) milk, skim milk, but these methods for homemade 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, so cottage cheese is an easily digestible product, it contains essential amino acids (methionine, choline) as well as a large number of phosphorus and calcium.

Cottage cheese has a wide product line:

• fermented milk cottage cheese (fat-free, low-fat, classic, fatty);
• curd products - curds, creams, pastas, cakes.

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

Target audience and sales channels

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

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

• retail chain of stores and supermarkets;
• wholesale distributors delivering products
• enterprises for the processing of curd, using it as a raw material for curd products;
• HoReCa sector (restaurants, cafes, canteens, cookery).

The first two distribution channels account for the bulk of the products sold.

At the same time, deliveries to the retail network allow you to get 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.

Manufacturing process and required equipment

The production technology provides for the fermentation of pasteurized milk using pure cultures lactic acid bacteria and also with possible application rennet, calcium chloride and subsequent removal of a portion of the whey from the clots.

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

1. Milk intake and mechanical restoration(filtration);
2. Pasteurization (using an electric pasteurizer);
3. Cooling and fermentation of milk with the processing of curd curd (curd baths are used);
4. Mechanical pressing of curd (using a press cart)
5. Or Pressing in bags (using a drum-type installation for pressing and cooling curd).
6. Packing (using a packing machine).

Thus, to build a complete technological process for the production of curd, the following equipment must be used (open-type process):

• Milk receiving and filtration station
• Electric pasteurizer
• Curd bath
• Press cart (economical option) or drum-type installation UPT (more practical option)
• Filling machine

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

Noginsk, Moscow region This manufacturer offers various options for completing the lines, we will focus on two "Economy" and "Standard".

Option number 1 "Economy", line capacity 130 kg.

Consists of the following units:

Option No. 2 "Standard", line capacity 130 kg. in hour.

This complete set includes the following units:

In addition to the main equipment, the shop requires the purchase of the following items:

Thus, the cost of completing the shop for the production of cottage cheese with the "Economy" line, taking into account additional equipment, will amount to 1.9 mln.

rub., line "Standard" 2.3 mln. rub.

Let's carry out a comparative analysis of these lines.

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

The cost price of products produced on this line will be lower than on the “Economy” line, therefore, the manufacturer can reduce selling prices without compromising profitability, which in turn will have a beneficial effect on the company's financial results. In connection with starting a business, it is optimal to choose the "Strandart" line.

Feasibility study of the project

Capital investments

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

Calculation of revenue and profitability

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

Peter Stolypin, 2013-04-16

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

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

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

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

Everything is simple here: you do not add additives and preservatives that are unnecessary for 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 simple technology, you can always have fresh cottage cheese.

You can also make various dishes from homemade cottage cheese.

How to make curd from curdled milk

Sour milk is the easiest fermented milk product to prepare.

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

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

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

To speed up the process of making curd from curdled milk, it must be warmed up. Do not bring the product to a boil or simmer!

Then the mass should be cooled and discarded in a colander with gauze or other fabric cloth. Put oppression (press) to get drier cottage cheese. You can also hang it in a gauze or linen bag.

How longer cottage cheese remains hanging or is under pressure, the more dense and dry it turns out.

How to make soda curd

It is very simple to prepare such cottage cheese at home. The curd prepared in this way has low acidity and is especially suitable for dietary and baby food.

We will need:

• Milk - 2 liters,
• Lactic acid calcium - 3 tsp

  spoons (12 g).

Preparation:

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

In this case, the milk is curdled. This mass must be cooled and filtered through cheesecloth or other cloth to separate the whey from the curd.

Cottage cheese can be hung in order to make it better to stack, or put under oppression. From 2 liters of milk, 300-350 grams of cottage cheese will be obtained.

2 ways to make kefir cottage cheese

Warm way

Kefir should be placed in a warm place for faster whey separation.

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

More than quick way, in which there is a direct heating of cottage cheese, for example, in a saucepan over low heat, until a curd mass and whey are formed. This mass should not be brought to a boil.

Cold way

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

Place it in a colander with cheesecloth and wait until the whey drains and a delicate and very tasty cottage cheese remains.

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

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

Homemade cottage cheese contains much more nutrients, which, unfortunately, are minimal in factory versions.

1. In no case should you bring curdled milk to a boil - the curd will turn out to be dry and tasteless.

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

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

4. Experienced housewives never pour whey down the sink. On its basis, you can prepare 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 much of your precious time. So cook curd at home and feed your kids a tasty and healthy product.

Homemade cottage cheese recipes

Country cottage cheese

To make a classic country cottage cheese, you will need 2 liters of fresh homemade milk, a clean gauze napkin, and two pots that fit one into the other.

The milk should be poured into a smaller saucepan, covered with a lid and placed in a warm place, for example, near a radiator, for a time during which the milk should turn sour.

Usually this is somewhere around a day. For taste and speed up the souring, you can add 2-3 tbsp. tablespoons of low-fat sour cream. Then place the saucepan with sour milk in a large pot, but about the same height, and fill the gap between the walls of the pots with water.

Place both pots on 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, it is necessary to urgently remove the pans from the heat, remove the smaller pan and cool the semi-finished product. Then put the gauze napkin on the bottom of the sieve and gently put the curdled milk on it with a tablespoon. Tie the edges of the gauze together and hang the knot so that the serum gradually drains from it.

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

Preparation of calcined curd

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

The powder can be purchased at pharmacies. The output 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 dishes after putting a couple of sugar cubes into it. Homemade cottage cheese can be stored in freezer within one month, but at the same time its taste changes slightly.

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

Cold way of making homemade cottage cheese

Ingredients:

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

Cooking method:

In addition to cooking cottage cheese in a hot way, there is also cooking 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 it.

It will take 25 minutes to prepare the dish:

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

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

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

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

Making curd with lemon

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

However, if you have fatty milk, you can first cook homemade curdled milk in this way, remove its fat from the surface, and then, when it has stood (this usually takes 1-2 days), cook cottage cheese. Purchased kefir or yogurt (literally a spoon) or the previous starter or whey can be used as a starter culture.

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

You will see how the milk begins to curdle, and the whey becomes transparent. There is no need to wait for the milk clots to become too dense - your curd will then be too grainy. Strain the whey through cheesecloth - this whey can then be used to make homemade diet bread or pancakes; Put the cottage cheese in a separate container and you can eat it.

Quick homemade cottage cheese recipe

Necessary:

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

How to cook:

Pour 2 liters of milk into a microwave-safe container and heat it to the desired temperature (about 40 °). Add 2 jars of natural yogurt and leave in a warm place until the milk curdles and a thick curdled milk turns out.

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

2. Put a bowl of curdled milk in the microwave for 15 minutes at a maximum power of 800 W - the contents will heat up, warming up evenly, and curl up - curdled. The clear serum will clearly disappear.

3. Carefully transfer the curdled lump into a gauze-lined colander above the pan (to collect the whey), taking care not to compromise the integrity of the lump.

4. Allow the basic whey to drain, then hang a knot of cottage cheese for a while to make the whey glass better.

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

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

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

During the shift, it is planned to produce 300 kg of curd cheeses with various natural additives.

Accordingly, the profit of the enterprise per shift will be 7920 rubles; 237,600 rubles per month.

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

The equipment will be purchased in Moscow (LLC InServ and Co). Purchase of equipment by means of a loan.

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

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

The calculation of profit for 1 month of line operation is shown in Table 11.

Profit for a period of 6 months is 951,840 rubles.

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

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

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

are given in Table 12.

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

Thus, according to Table 12, it is planned to increase sales by 6.7% in the butter-making department of LLC Vozrozhdenie 95 by 2007, and to leave it at the same level in 2007.

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

Table 13 - Forecast of sales volumes for 2007-2009