cottage cheese
Cottage cheese is a type of cream cheese . A special feature of cottage cheese is its grainy structure, which is why it is also known as grainy cream cheese . The term cottage cheese is registered as a trademark by the Hochland company , but is also often used by consumers for grainy cream cheese from other manufacturers ( deonymization ).
Manufacturing
Lactic acid bacteria , calcium chloride and less than 0.2% rennet are added to pasteurized (skimmed) milk and then thickened for 12 h at 22 ° C or for 4 h at 30 ° C. The first process is known as cold acidification, the second as warm acidification. The lactic acid bacteria (e.g. Lactobacillus lactis ssp. Lactis or ssp. Cremoris ) cause a jelly to form by lowering the pH value to approx. 4.7 in connection with the rennet . This jelly is then cut into small cubes with a cheese harp and baked at 50 to 55 ° C for about an hour . In technical terms, burning is understood to mean that the casein network contracts in jelly cubes due to increasing hydrophobic interactions and the liquid trapped in the jelly - the serum - is released from the jelly. The jelly cube solidifies and the dry matter is increased. The heating to the firing temperature must take place slowly so that the jelly cubes do not just solidify externally (i.e. within the outer layer of the jelly cubes the casein complexes network too quickly and form a skin around the jelly cubes - called coating in technical language ) and thus prevent further water leakage . After the burning sensation and sufficient serum leakage, the resulting gelatinous grains are washed several times, removing acids, salts and lactose from the grain. In a final step, the grains are mixed with a sauce. The sauce consists of fermented cream and salt and is used to flavor the grains.
use
Cottage cheese is eaten straight away or used as a spread on bread or in salad dressings. Since cottage cheese has a comparatively low fat and carbohydrate content, but can be high in protein , it is often used in various diet forms.
Web links
Individual evidence
- ^ German Patent and Trademark Office: Register number: 796069