Cottage cheese

Cottage cheese, milk product, prepared fermenting milk lactic acid bacteria and removal of serum. Depending on the source of raw material (whole or skim milk) cottage cheese distinguish bold, bold and fat. As standard, adopted in the USSR, the fat cottage cheese contain water not exceeding 65%, fat not less than 18% protein and 11 %, acidity 200-225 ' T (' Turner); calorie 100 grams of TA - 230 kcal (960 kJ). 1 kg of this cheese is consumed 5,9-6,9 kg of milk fat content of 3,0-3,5%. Cottage cheese - a product, a full biological composition, is well absorbed.

COTTAGE CHEESE
FABRICATION OF COTTAGE CHEESE
USEFUL ACT
PRODUCTION