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New approach to acid curd cheese technology



New approach to acid curd cheese technology



New Zealand Journal of Dairy Science & Technology 18(2): 101-108



A new method for the manufacture of acid curd cheeses such as quarg or tvarog was developed. It is based upon the use of thermophilic bacteria to acidify 1/2 or 1/3 of the milk to pH 3.1-3.7. This acidic milk is then pasteurized and mixed with the other part (1/2-2/3) of pasteurized milk of normal pH (6.5-6.7). The mixture is then inoculated with a mesophilic butter starter and the acid curd cheese manufactured in the same way as traditional quarg or tvarog. The microbiological and keeping quality of the final product is superior to cheese obtained in the traditional way.

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