Cottage cheese production

Cottage cheese is a nutritious food product which when properly made and cared for, is valued highly by the consuming public.

In a vat, skim milk and a predetermined amount culture are added. The material is then heated, cooked and cured. As soon as the desired acidity has developed, the curd is cut or broken and then cooked or heated until it is of the desired firmness.

The whey is drained and the curd is washed with water. The curds are washed 2-3 times with water to remove excess lactose and lactic acid, thereby stabilizing cord pH and to cool the curd.

The curd is mixed with a batch of dressing and is subsequently fed to the fillers. A popular type of cottage cheese is the mildly acid, large-grained product commonly known as low-acid rennet cottage cheese, or popcorn cheese or sweet curd cottage cheese.

The cooling/washing, drainage, creaming and packaging operations of commercial cottage cheese manufacture have undergone large-scale automation and semi-continuous multi-batch production is now normal practice.
Cottage cheese production