Hard and semi-hard cheese
A typical stage of the manufacturing of the pasta filata type cheese is the so called process of cooking which is a thermo mechanical processing of the curd. The cheddared curd is heated until it reaches dough like consistency. It is placed in moulds and block moulds where it is shaped after cooling.
Classification:
- Hard / Кashkaval, Provolone, Preslav, Vitosha etc./;
- Semi hard / Slavyanski, Ritzaria, Аrman, Кolbi etc./;
- Semi soft / Suluguni, Sloist, Кleopatra, Rila etc./;
The finished product has a wide range of typical characteristics. They depend on the type of cheese and on the region where it is manufactured.
- Colouring from white, pale yellow to amber yellow;
- Fat in dry mater from 40% to 50%;
- Water content 40% to 50%;
- Salt content 1,5% to 2,5%,
- Yield from 9,5% to 11% depending on the casein and the fat content of the raw material and the water content of the final product.
The brining of the product is carried out during the cooking process by using hot brine at a temperature of /70° to 80°С/ where the concentration is maintained during the process. The different methods of salting are: Dry salting where salt is added to the cheese curd or brining in brining baths.
The concept adopted by DONIDO® in developing the DONICHEESE® lines for block pasta filata such as kashkaval, pizza cheese and suluguni is moulding of the blocks in moulds and brining in water during cooking. The end result is a perfectly moulded product with relatively accurate weight without the need for brining baths. Clients can take advantage of the company's extensive experience.