Rennet effects and partitioning of bacterial cultures during quarg cheese manufacture
1990
Shah, N. | Jelen, P. | Ujvarosy, S.
Quarg was prepared with or without milk heating or rennet addition using yogurt, acidophilus, and buttermilk cultures. Total solids and protein contents in the quarg cheeses were 17.4-34.7% and 7.4-15.0%, respectively, depending on process conditions. Rennet addition increased the total solids content, especially when unheated milk was used; however, the corrected (18% T.S.) yield was unaffected. Yogurt culture resulted in the shortest incubation time (3.8-4.6 hr), while the acidophilus culture alone was unsuitable. After whey separation, the concentration of bacteria from all three cultures were higher in the quarg (8.48-9.05 log CFU/G) than in the whey (5.92-7.90 log CFU/g) using either centrifuge or gravity filtration methods.
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