Cottage cheese

Cottage cheese products made from cottage cheese are made from pasteurized and normalized for fat or non-fat cow's milk. The curd is ground on a rolling. Bulk fillers are sieved through a sieve, butter or plastic cream is melted to a creamy state. Raisins are sorted and washed. After preparation of all the constituent parts, the cottage cheese is introduced into the cheese-mixing machines and the fillers are served: first butter or cream, then sugar or salt, then everything else; vanillin, to preserve the aroma, make the last thing. Thoroughly mixed mass is cooled to +6°C

Cottage cheese products made from cottage cheese are made from pasteurized and normalized for fat or non-fat cow's milk. The cheese is ground on a rolling. Bulk fillers are sieved through a sieve, butter or plastic cream is melted to a creamy state.

Cottage cheese products made from cottage cheese are made from pasteurized and normalized for fat or non-fat cow's milk. The curd is ground on a rolling. Bulk fillers are sieved through a sieve, butter or plastic cream is melted to a creamy state. Raisins are sorted and washed. After preparation of all the constituent parts, the cottage cheese is introduced into the cheese-mixing machines and the fillers are served: first butter or cream, then sugar or salt, then everything else; vanillin, to preserve the aroma, make the last thing. Thoroughly mixed mass is cooled to +6°C.

Natural cottage cheese of “Belaya Reka” TM is made using starter microorganisms of lactococci or a mixture of lactococci and thermophilic lactic streptococci using methods of acid or acid rennet coagulation of proteins with subsequent removal of serum by self-pressing or pressing. When manufacturing a product, all sanitary norms and rules are strictly observed, approved in the established order by the health authorities of the Kyrgyz Republic, and in accordance with the requirements of the standard. The process of making cottage cheese looks like this: milk is normalized (the desired fat content is set), pasteurized and poured into baths (containers). In the baths, a certain temperature is maintained (28-30°C), which is necessary for the normal course of processes. Ferment and pepsin are added to warm milk. After some time (the average leaven time is 8 hours), curd grain forms in the bath, which forms a monolith (milk proteins coagulate and precipitate, forming a sticky mass). At the same time, whey begins to separate - a clear yellowish liquid - a by-product of production. At the final stage, the curd monolith is cut into small pieces by strings in order to increase the surface area and facilitate the outflow of serum.