Classic tvorog
Classic tvorog is traditional and popular on the market. Depending on the method of processing and packaging its structure ranges from small grain to spreadable. Its colour ranges from white to pale yellow. It has a well defined sour milk taste with a light creamy aftertaste. The yield is between 11% and 15% depending on the casein and fat content of the milk. The coagulation, cutting and heat processing are completed in the DONI®Double O Vat module. After this the whey is drained and the mass is cooled to between 8°-10°С. It is then packed.
Depending on the quantity, the type of starter culture and the coagulation temperature the manufacturing process can be :
-short, with a coagulation temperature of 32° to 34°С and a duration of 6 to 8 h;
-prolonged, with a coagulation temperature of 22° to 23°С and a duration 10 to 12 h.
Finished product characteristics:
- moisture content between 65 to 80% depending on the fat content;
- fat content from 0 to 18%;
Very often the classic tvorog is offered on the market with fruit additives /jam, raisins and other/ The choice is yours.