Soft non maturing cheeses which from now on will be called tvorog are obtained by coagulating milk with an edible acidic substance and sometimes by adding a small amount of rennet. The addition of the rennet speeds up the coagulation process and helps the separation of the whey.
Š¢vorog is a protein product, with a variable fat content which depending on the manufacturing technologies is offered on the market in the following groups:
- Classic tvorog does not have a clearly defined grain structure. It is usually packed in unmolded bulk or moulded into pressed blocks. It is often offered with different additives.
-Tvorog " traditional" has a clearly defined grain. The grain is produced in the module DONI®O Vat. It has different sizes ranging from 8mm to 10mm and a regular oval shape. It is packed in unmolded bulk.
- Moulded tvorog is produced in DONI®Double O Vat module. The grain is smaller with variable shapes therefore it is often used for the production of moulded tvorog by filling up block moulds and self-pressing. It is sometimes offered on the market unmolded in bulk like 'traditional', in a lower price range.
-Grainy tvorog with added cream is known as 'cottage cheese'. Its grain is produced in the DONI®O Vat module. The cream is added in the mixer DONI®Creamer. The highest quality grainy curd has a 12mm oval shaped grain. DONICHEESE® lines are presented in this section. They produce all four types of tvorog. The innovative solutions in the design of the separate modules guarantee the best environment for the manufacturing process.
