METHOD FOR PRODUCING OF CREAMS BASED ON COTTAGE CHEESE

摘要

During the process of making curds, cream is pressed, until it reaches the necessary moisture level, is pasteurized at 90-98 degrees centigrade, and then it is cooled to 8 degrees C. Both components are mixed by the process of mulling, which is carried out at a temperature of 10-15 degrees C. At the same time to the blend are added flavouring substances. The ready product is packaged.