Manufacturers of glazed curds. Curd cheese production technology

Glazed curd

cottage cheese raw materials sanitary examination

Cheeses are:

Sweet (13-26% sugar);

Increased fat content (20-26%);

Fat (15-17%);

Bold (4.5-7%);

Low fat;

Glazed, covered with chocolate glaze;

Diabetic (sugar replaced with xylitol).

Curd curds are obtained from cottage cheese with the addition of salt, sugar, flavoring and aromatic substances, and glazed curd curds are made from cottage cheese, cow's butter, sugar, flavoring and aromatic additives by preparing curd mass, followed by cooling, molding and glazing.

Glazed cheese is a sweet curd mass, which is covered with chocolate icing on top. Such products of the dairy industry are analogous to chocolates with one difference - they are much healthier and tastier.

To normalize cheese curds for fat, unsalted cow's butter, cow's milk cream are used. For glazing curds, semi-finished chocolate icing or other types of chocolate icing are used.

Technological process for the production of glazed curds

Glazed cheese curds are produced in two ways: without pre-freezing and with pre-freezing. The first method is produced on production lines, the second - on equipment used to make popsicle ice cream.

For the production of cheese curds, freshly made cottage cheese of 18% and 9% fat content is used, in which the mass fraction of moisture is higher than it should be in accordance with the recipes. With this in mind, cottage cheese intended for glazed cheese curds is pressed to ppm. moisture 54-55% in cottage cheese 18% fat or 64-66% in cottage cheese 9% fat.

To bring the mass fraction of cottage cheese moisture to the required level, it is placed in bags of lavsan calico or calico weighing from 10 to 15 kg and pressed. Cottage cheese is additionally pressed using lever-screw, lever, pneumatic and other presses at a temperature not exceeding 6 ° C,

The mass fraction of moisture in whey from curd pre-pressing is conventionally 94.2%. Finally, the mass fraction of moisture in the curd is specified analytically.

The pressed cottage cheese is mixed with the component in accordance with the recipe and the cheese mixture is prepared in the same way as for ordinary cheese curds. The prepared curd mass is cooled to (4-6)°C, molded and covered with glaze, which is supplied by confectionery factories in finished form. The process of molding and glazing curds is carried out on production lines for molding, cooling and wrapping glazed curds or on a molding machine and a wrapping machine.

Curds are glazed at a temperature that depends on the composition of the glaze. If it is made on cocoa butter, then the glazing temperature is 29-300С, on confectionery fat - 39-40°С.

The prepared chilled cheese mass is loaded into the hopper of the forming apparatus, from where it exits in the form of four shaped streams located on a conveyor belt, which are automatically cut into pieces weighing 40 g. Excess glaze is removed by a stream of warm air, which is supplied by a fan through the air nozzle of the glazing unit. The lower part of the curds is glazed with the help of rotating rollers of the glazing apparatus. The mass of glaze on the curd is 10 g. After glazing, the curds are sent to an air cooler with an air temperature of about 0 ° C, where the glaze solidifies on the curds in the flow. After the cooler, the curds go to the wrapping machine and the finished curds are placed in boxes. Curds are stored at t 2-4°C for 36 hours.

1. Glazed curd cheese market in Russia

Syrok is a curd dessert made from curd mass and covered with icing. Traditionally, the composition of cheese mass includes cottage cheese, sugar, butter, vanillin. Often cheese is covered with chocolate icing. The mass of glazed cheese is usually from 40 to 50 grams.

Glazed cheese curds are highly nutritious due to the high content of proteins and carbohydrates. Cottage cheese proteins are better absorbed by the body than fresh milk proteins.

Syrki appeared in Soviet stores in the 50s and quickly became popular. Children really liked the sweet vanilla taste, and the brittle chocolate icing was an independent delicacy that many children bit into and then ate the curd mass. Some parents tried to pass off glazed cheese for a popsicle, especially when the children had a sore throat.

Traditional packaging in yellow-blue-white colors has become a classic, and until now, most manufacturers are trying to imitate Soviet design. In the late 1980s, glazed curds became scarce.

In the early 1990s, cheese curds reappeared on the shelves, the assortment consisted of two types: vanilla and cocoa. After 1995, the number of manufacturers increased dramatically, and the choice of curds also expanded significantly: curds with fillings, layers, and biscuits appeared.

The first glazed curds were packed in foil, which did not provide the product with tightness, so the shelf life of such curds did not exceed 3 days. After the introduction of sealed packaging, it became possible to extend the shelf life of cheese up to 15 days in the refrigerator and 60 days in frozen form without the use of preservatives.

Currently, glazed cheese curds are most popular in the CIS countries, in the Baltic countries, in Hungary.

The glazed curd cheese market in Russia can be described as one of the most rapidly developing over the past few years. The development of the production of glazed cheese curds began after the crisis of 1998, while its bright heyday fell precisely on 2000-2001. From 1995 to 2001, Rostagroexport was the main player on the market. This company was one of the first to start producing cottage cheese curds in Russia, which allowed it to occupy 50% of this market at one time. But the Rostagroexport company could not hold the market for a long time, in 2002 new companies entered the cheese market: Danone with the cheese of the same name and Wimm-Bill-Dann (WBD) with the Ryzhiy Ap brand, and a little later - "33 cows."

Subsequently, the market began to decline - demand gradually began to exceed supply. Many other dairy products appeared on the market, which began to displace curds. Currently, a clear leader in terms of volume has been identified on the market, however, there is quite intense competition between the other companies.
Assessing the density of the glazed curd cheese market, it can be noted that it is formed and filled, there is simply no place for new players. To date, the market for glazed curds has a calm period.

The Russian market of milk and sour-milk products, according to experts, is formed by about 90%. According to a study conducted by Marketing.net, glazed curds occupy only 2-3% of this market, for Moscow this figure was 4%, and for St. Petersburg - 9.5%. According to ACNielsen, from August 2006 to July 2007 the volume of the market for glazed curds decreased by 11% in value terms compared to the same period of 2005-2006. In physical terms, sales of glazed curds decreased by 14%. Experts estimate the annual turnover of the Russian market of glazed curds at $470 million. Moscow is the largest market for glazed curds: 1.5 million of 6 million curds are sold here every day throughout the country.

A feature of the glazed curd cheese market is that it is almost completely branded. In the last three or four years, the share of large national and international brands has increased in the market. According to the data provided by the marketing agency FDFgroup, Russians know Danone dairy products best of all (98%), followed by Wimm-Bill-Dann (95%), Ostankino Dairy Plant (85%), Tsaritsyno Dairy Plant (75%) . Rostagroexport ranks fifth with 70%.

Diagram 1 - Prominence of manufacturers of glazed cheese curds among Russians

In terms of market volume, the largest producers and leaders are Unimilk, Wimm-Bill-Dann (VMD has 37 refineries in Russia), Rostagroexport, Danone. Their combined market share is about 63% in value terms. Another 15% is accounted for by private labels of large retailers. At the same time, there are about 250 dairies in Russia that produce curds under their own brands. (Diagram 2). A new manufacturer has a chance to find its niche only if there are professional staff, solid advertising budgets and a high-quality raw material base.

Diagram 2 - The share of manufacturers in the market of glazed curds in value terms

2. Technology for the production of glazed curds

Glazed cheese curds is a sweet curd mass, topped with (usually chocolate) icing. Curd glazed curds are an analogue of chocolates in the dairy industry, with the only difference being that they are much healthier and tastier than the latter.

The main types produced industrially:

· Glazed cheese curds with ppm solids 64% and m.d.zh. 23%

· Glazed cheese curds with ppm solids 50% and m.d.zh. 5%

· Glazed cheese curds with ppm solids 64% and m.d.zh. 26%

Curd glazed curd bars low-fat

· Glazed cheese curds with fillers and without them.

Production technology:

Curd glazed curds belong to the group of sweet curd products, therefore the technology is largely identical to them. However, the technological process for the production of glazed cheese curds has its own characteristics. Glazed cheese curds are made from cottage cheese, in which the mass fraction of moisture is reduced. The curd mass for glazed curds is prepared in the same way as for ordinary ones. Currently, glazed cheese curds are produced with a variety of flavors and fillers: with vanillin, candied fruit, nuts, cocoa, coffee, halva, jam, boiled condensed milk, caramel, etc.

Some features of this production
For the production of cottage cheese curds, fat, semi-fat and low-fat cottage cheese is used, which is pre-pressed to ppm before processing. moisture: for fatty - 55%, bold - 60%, non-fat -65%.

1. Composition of the curd mixture

The preparation is carried out according to the recipe in a mixing machine. Usually use minced meat. First, a batch is prepared: the processed cottage cheese is placed in a meat mixer (volume - 100 kg, temperature - 10-15 ° C), it is turned on and granulated sugar mixed with vanillin or other filler is added. Butter is added to the resulting mixture. All components are thoroughly mixed for 5-10 minutes.

2. Cooling

The resulting mixture is cooled to 5-9 ᵒС and, cooled, is fed into the hopper of the molding machine.

3. Molding

Occurs in the molding machine. The mixture comes out of it in the form of molded streams, which are automatically cut into pieces weighing 40 grams.

Curd molding can be carried out on different equipment. The Rostagroexport company, for example, uses the equipment of the Lithuanian company PAKMA, the largest manufacturer of food equipment with twenty years of experience. The Rostagroexport plant has 10 lines for the production of cheese curds, which makes it possible to produce up to 50 tons of products daily.

4. Glazing

The resulting cheese curds enter the glazing machine, where they are covered with chocolate icing on top. The glaze temperature is 35-40 C. Excessive glaze is removed from the curds with a stream of warm air. The lower part of the curds is glazed with the help of rotating rollers of the glazing machine.

5. Second cooling

6. Packing

From the refrigerator, cheese is sent to packaging. Forming and packaging lines produce from 2,000 to 10,000 curds per hour. The material for packaging is a polypropylene film, on which a pattern is applied. The packaging process takes place on a horizontal packaging machine.

Ready curds enter the wrapper and are placed in boxes. The mass of curds after glazing is 50 grams. Store finished products at a temperature not exceeding 8 ᵒС.

3. Equipment for the production of glazed curd bars with filling

1. Tronka-Agrotech LLC (Ukraine)

The equipment is designed for the production of natural glazed curd bars with filling according to the classical technology without starch-containing additives, which compares favorably with the offers of other manufacturers of similar equipment, and also supports new technologies for the production of glazed curd bars according to recipes using starch-containing products, milk replacers, emulsifiers.

The production of glazed curd cheeses includes the following technological steps:

Formation of cheese curds and their approximate supply to the glazing machine;

Glazing curds (glaze temperature not higher than 62 o C);

· cooling glazed curds to a temperature of 8 o C;

Packing in foil laminate;

Cheese curds are made weighing 40 ... 50g with a fat content of 0.5% and 26%.

Feedstock: curd mass with low moisture content (not more than 56%).

Table 1 - Equipment for the production of curds

*The dispenser-shaper can be made in the version for the production of multi-color curd bars with filling.

** Additionally, the set includes a filling dispenser (jam, marmalade, yogurt, etc.)

The equipment is made of food stainless steel and allows you to maintain aseptic technology for the production of cheese curds.

The proposed sets can be equipped with receiving department equipment, a pasteurization and cooling unit, coalescers, equipment for pressing and cooling curds, a cutter, granite rolling plants, baropresses, and decorators.

For the preparation of the curd mass (normalization, mixing with fillers and flavorings) and its subsequent cooling to a temperature of 0 ... -2 o C, we can offer the following equipment:

Table 2 - equipment for the preparation of curd mass

. Line for the production of glazed curd bars LGS-10

The line is designed for the production of chocolate-glazed curd bars, with or without filling.

On the presented line, piece-packed glazed curds weighing 35-50 g are produced. For packaging, a multilayer film with a full-color pattern is used (similar to MARS sweets).

Technical characteristics of the line for the production of curds:

Productivity, piece/hour: 8000…10000

Power supply: 380V, 50Hz

Working pressure in the pneumatic system: 0.6 MPa

Size of glazed curd, mm:

Length 50…80

Width 25…30

Height 20…25

Weight of glazed curd, gr: 40…50 (± 2)

Air consumption: 150 l/min

Power consumption: up to 35 kW

Overall dimensions, mm:

Length 12000

Width 6580

Height 1750

Weight, kg: 3530

The composition of the automatic line for the production of curds:

1. Forming machine with string cutting, diaphragm cutting 1 or diaphragm cutting 2

Ready and cooled (from +6 to -5°C) curd mass is fed into the hopper of the machine, which forms curd snacks.

filling station

The filling (jam, marmalade, condensed milk, etc.) is fed into the middle of the curd through a special die using a gear pump and a bypass, volumetric, valve dispenser.

enrobing machine

Cooling tunnel

Curds covered with hot glaze are transferred to a belt conveyor. Glazed cheese curds are moved to the refrigerator, where the glaze is cooled to a solid state.

Linear or rotary automatic stacker

It accepts chilled rows of glazed curds, orients them and places them on the packaging machine.

Packing machine

Packs finished glazed cheese curds in a film. Packing type: "Flow-Pack".

Table - drive receiving

Options:

Decorator with liquid products;

Sprinkling device.

Stecker device.

3. About the benefits and harms of glazed curds

Over the past few years, as mentioned above, the market for glazed curds has been developing very rapidly. And, according to experts, their production will grow. The production of cheese curds is low-cost, and in the regions it is generally an almost unoccupied niche, so local producers can significantly reduce the cost of this product. Glazed cheese curds are a product in demand among consumers. Curd-butter sweets in chocolate glaze have no analogues either on the European or Asian market.

Glazed cheese curds are produced with different fillings, with chocolate chips, condensed milk, vanillin, and jam fillings. Manufacturers even offer premium cheese, which is 2-3 times more expensive than usual - after all, it is covered not with icing with a cocoa content of no more than 15%, but with real 77% chocolate. Today in Russia, about three hundred enterprises produce glazed curds. To attract customers, the range is constantly expanding: new flavors of the product, puff cheeses, cheeses with a reduced fat content are added. Everyone remembers the scandal after the publication of the results of an independent test by scientists from the All-Russian Association for the Genetic Safety of these very glazed curds.

The experts themselves were amazed at the results - after all, out of 12 tested specimens, eleven did not meet the standards! And in one copy, Staphylococcus aureus was found. What was the non-compliance with the rules? So, 12 copies of curds were checked. Result of checking: the excess of yeast content up to 1000 times was found in 11 specimens of cheese curds. The use of such a product can lead to dysbacteriosis, intoxication of the body, weakening of the immune system, dysfunction of the gastrointestinal tract and organs of the excretory system, and metabolic disorders. Escherichia coli E. Coli, found in exactly half of the samples.

This E. coli causes the accumulation of toxic substances, malfunctions of the gastrointestinal tract, affects the kidneys, liver, and immunity. E. coli infection can even be fatal in children. Moldy fungi were found in four samples. Along with moldy fungi, toxins enter the body that adversely affect the kidneys, liver and immune system. Staphylococcus aureus, found in one of the samples. Staphylococcus aureus causes weakened immunity, purulent infections, abdominal pain, diarrhea, vomiting, furunculosis, and so on. Scientists believe that the reason for all the identified violations is non-compliance with sanitary and hygienic standards at enterprises. Yeasts and molds found in cheese curds could be due to the use of rancid butter or expired milk powder in preparation.

E. coli in products could appear due to the fact that production workers do not wash their hands after visiting the toilet. When an enterprise does not have strict control over compliance with rules and regulations, then many shocking factors come to light. Toxin poisoning is one of the strongest, while a person is simply slowly killed. But after all, sanitary and hygienic standards can be violated in the production of any product. Due to the sloppiness and dishonesty of dairy workers, this time it was glazed curds that fell under the distribution ...

Ingredients of glazed curds:

Nutritional value and calorie content per 100 g: proteins - 8 g, fats - 27 g (in the curd base 23 g), carbohydrates - 32.2 g (including sugar - 24 g); energy value - 396.8 kcal. Serving size - 50 g, calorie serving - 198 kcal.

The benefits of glazed curds:

It is still worth talking about the benefits of glazed curds, since they contain a very useful and tasty component - cottage cheese. Most often, this is not just pure cottage cheese, but its mixture with butter and sugar, and recently the manufacturer has added cocoa powder, nuts, and candied fruits to it. Since glazed cheese curds are made from cottage cheese, they retain all the useful substances and vitamins contained in it: A, B2, D.

In addition, glazed curd cheese is a fairly high-calorie dessert containing almost 200 kcal. Useful protein in it -10-15 grams per serving. Therefore, glazed curds are very useful for baby food.

A soft homogeneous curd mass is prepared from cottage cheese, sugar and milk. For its production, various types of cottage cheese are used - fatty, semi-fat or low-fat. Its fat content affects the nutritional value of the product (from 22 to 28% in different curd masses). The higher it is, the more nutritious the product is, respectively.

One of the components of glazed cheese is butter, a source of fat-soluble vitamins A, D. It has a high calorie content and ensures the restoration of the energy costs of the child's body.
But most children still love curd cheeses for the chocolate icing with which they are covered. It is prepared on the basis of cocoa powder, rich in proteins, fats and carbohydrates. The composition of the glaze includes vegetable fats, sugar or powdered sugar, lecithin, vanillin. It not only affects the taste of the curd product, but significantly increases its energy value.

Glazed curds have a lot of flavors. All this is due to the addition of the filling to the curd mass.

Glazed curds have a lot of flavors. All this is due to the addition of fillings in the form of marmalade, confiture, boiled condensed milk, raisins, dried apricots, candied fruits, halva, chocolate, marmalade, nuts, coconut flakes to the curd mass.

The curd product can be with the smell of strawberries, peach, pineapple and other fruits and berries. In general, in this variety, it will not be difficult for a baby to choose exactly his favorite glazed cheese. Cottage cheese is great, but keep in mind that due to the high fat content, it is worth pampering children with a curd treat no more than 2-3 times a week, offering no more than one cheese per day.

Allergic children need to be especially careful when eating glazed curds. Chocolate icing can be a source of allergic reactions. Babies who are prone to or obese or diabetic should also refrain from a delicious curd product.

A delicious alternative to glazed curds are the so-called "snacks". More precisely, biscuits with filling. Sometimes the biscuit can be covered in chocolate or white chocolate. There are many options for fillings, but the most popular among children is chocolate, milk or vanilla-cream.

You can try to cook cottage cheese cheese in chocolate icing on your own, at home:

For this you will need:

700 grams of cottage cheese (preferably fat-free)

50 ml cream

50 grams of butter,

100 grams of powdered sugar,

200 grams of chocolate.

Cooking process:

1. Mix cottage cheese, soft butter, cream and powdered sugar. The mass must not be liquid. Vanillin, cocoa, nuts, coconut flakes can be added to it. You can put the filling in the middle: jam, condensed milk, and so on.

We sculpt from the mass of "cheese". We put them in the freezer.

Ready for frosting. Melt the chocolate in a water bath, pour over each cheese. Remove until cold in the refrigerator. Experiment a little, and the curds will be indistinguishable in taste from store-bought ones. And you don't have to worry about quality. High-quality cheese curds should contain only natural butter, natural jams, and natural chocolate icing.

Glazed cheese curds are a high-calorie product. When preparing them yourself, give preference to components with a lower fat content, with a lower calorie content.

Literature

glazed market production equipment

1. Buyanova I.V. Technology of whole milk products and ice cream. - Kemerovo, 2002. - 112 p.

Gorbatova K.K. Physico-chemical and biochemical bases for the production of dairy products. - St. Petersburg: GIORD, 2007. - 364 p.

Makarova A.A. Curd products at home. - M.: Ripol-Klassik, 2009. - 242 p.

Stepanova L.I. Handbook of dairy production technologist. Technology and recipes. - St. Petersburg: GIORD, 2003. - 384 p.

Shapkin A.V. Economic and financial risks. - M.: Kolos, 2006. - 388 p.

The technological process for the production of curd products consists of the following sequentially performed operations: acceptance and preparation of raw materials, batch preparation, packaging, packaging, labeling and storage before sale. To obtain cottage cheese of a homogeneous consistency without grains, it is preliminarily ground on a rolling mill, a colloid mill. If frozen cottage cheese is used, then it is pre-thawed for 12-18 hours. At a temperature of 18 ° C. Thawed cottage cheese is immediately sent to the production of curd products.

In the production of cheese curds, cream is first mixed at a temperature of 60 ° C with sugar in a pasteurization bath or boiler. The mixture is continuously stirred for 10-15 minutes or periodically for no more than 2 minutes with an interval of 20-30 minutes. After mixing, the mixture is cooled down to 20°C and mixed with soft diet low-fat cottage cheese or low-fat protein base according to the recipe.

A feature of the production of cheese curds is their preliminary freezing (before or after glazing). Depending on the sequence of this operation, cheese curds are produced on equipment designed for making popsicle ice cream (in the first case) or on production lines (in the second case).

When producing glazed curds with preliminary freezing, the prepared curd mass is unloaded from the mixer into a syringe, which doses the mass into the cells of the eskimogenerator. The cells look like a truncated cone. After filling with the curd mass, the cells are closed with lids with hairpins. When closing, the pins fall into the center of the cell. Closed molds with the product, moving in the eskimogenerator, first fall into the brine, where they are frozen, and then into the hot water bath. After that, the lid with frozen curds is removed from the mold. Frozen curds are immersed in glaze with a temperature of 30 ° C. To remove the finished curds from the pins, a voltage of 12V is applied to the lid, and the curds fall on the packing table, where they are wrapped and placed in boxes.

Glazed cheese curds produced on production lines without preliminary freezing before glazing have a rectangular or cylindrical shape with a small cut along the length. Their length is not 60.2 mm, but a diameter of 28-30 mm. The prepared curd mass at a temperature of 7 ° C is loaded into the dosing and molding machine. The formed cheese curds are conveyed to the glazing machine, where they are covered with chocolate icing on top. The lower part of the curds is glazed with the help of rotating rollers of the glazing machine. After glazing, the curds enter the refrigerator, in which the icing solidifies.

The technology for the production of glazed curd cheese bars with filling is somewhat different from the technology of ordinary glazed curd bars. It consists of the following stages: preparation of curd mass, formation of curd with filling, glazing, cooling and packaging.

The main component of the mass for the production of curds is cottage cheese of a certain consistency. It is laid under the press to remove excess moisture. After that, the portions of cottage cheese, sugar and milk, necessary in accordance with the recipe, enter the cutter-grinder or meat mixer, where everything is mixed. The process of preparing the curd mass must be carried out in a room no higher than 10 ° C. After mixing, the resulting mass is cooled to 6 ° C to prevent deformation during the formation of cheese blanks.

The formation of cheese curds with filling takes place in a molding machine operating on the principle of screw extrusion.

There are 2 bunkers in the machine: curd mass is placed in one of them, stuffing in the other. Then the curd mass enters the shaping pipes, due to which it takes the form of a cylinder. At this time, the filling is pumped from the second hopper into tubes of smaller diameter, which press it into the curd mass.

The result is a tube of cottage cheese, inside of which is the filling. For the filling, you need such products that can be given a certain viscosity and consistency - jam, jam, chocolate, jam, condensed milk.

After molding, the curd mass is cut into pieces. This can also be done with string cutting. Recently, however, diaphragm cutting machines have become more popular, which has a number of advantages over traditional string cutting. The fact is that under any temperature effect, the curd mass softens and, when cut with a string, breaks through the filling at the ends of the tube, where the wall thickness is no more than 1-2.5 mm.

In turn, during diaphragm cutting, the ends of the tube are rolled and take the shape of a cone. Thanks to this, the minimum wall thickness is 5 mm, which is quite enough to keep the filling inside the curd mass. Another advantage of diaphragm cutting is that it does not limit the length of the product. In this way, it is possible to produce cheese curds with a length of 15 to 80 mm.

The diaphragm cutting process is as follows. Cylindrical workpieces under their own weight are continuously lowered and pass through the diaphragm holes. At predetermined intervals, the diaphragm closes, cutting off the desired sections of the cylinder and dropping them onto a special mesh conveyor. Due to the plasticity of the curd mass, the cylinder is "closed" on both sides so that the filling is completely inside it.

The shape of the cheese can be varied. For example, if at the moment of jigging the sheet is motionless, then the product turns out to be rounded. When the sheet moves at the moment of jigging, the product acquires an elongated, oblong shape. The longer and faster the sheet moves during depositing, the greater the length of the product. The mass of each curd before glazing is 40 g, and after glazing - 50 g.

For glazing, a special glazed complex is used, consisting of a glazing machine and a cooling tunnel.

To improve the production process in modern automatic machines, a system of circular tempering of the glaze is used. The glazing complex has an additional tempering tank where the glazing melts. Such a tempering device ensures a continuous supply of glaze to the enrobing machine and, accordingly, continuous operation of the line.

Glazing occurs as follows. Tempered glaze from the receiving tank enters the heating screw, where it is heated up to 40 ° C. As a result, the cocoa butter crystals present in the glaze are melted. Next, the chocolate mass is cooled and pumped into the funnel and intermediate collection. From the funnel, the glaze flows in a continuous stream into the conveyor, forming a continuous curtain and covering the products located on it from above and from the sides. For glazing the bottom, a special shaft with blades is used, during the rotation of which a glaze is generated, flowing through the conveyor and covering the product from below. After that, the curds are blown over with a stream of air, so that the excess part of the glaze is blown away, and the surface of the product becomes smooth. Glazed curds enter the cooling tunnel to fix the glaze on the surface.

The temperature inside the cooling tunnel is 3-5 ° C, so for those 3.5 minutes during which the curds pass through the tunnel, the glaze has time to harden.

Glazed cheese curds are usually packaged in a single package of metallized polypropylene film, which can be printed on. For their packaging, horizontal flow pack machines are used.

The market of glazed cheese curds has been dynamically developing in the last 3-5 years. The period of rapid growth is explained by increased consumer demand for these products. At the same time, according to analysts, the potential for further dynamic and efficient business development still exists.

Glazed curd is a sweet curd mass, which is covered with chocolate icing on top. Such products of the dairy industry are analogous to chocolates with one difference - they are much healthier and tastier.

The production process for the production of cheese curds does not require large investments. Moreover, the cost of finished products can be reduced by organizing production in those regions where there is a lack of a large number of competitors.

Foreign markets cannot boast of the presence of such a curd-butter mass in chocolate icing. That is why far-sighted domestic companies hide the recipe and the main subtleties of making glazed curds from prying eyes. The technology for the production of glazed curds is similar cottage cheese. Today, about 500 enterprises produce glazed cheese curds in our country. Every year absolutely all manufacturers strive to expand the range of their products by developing and adding new flavors (candied fruit, halva, caramel, etc.).

The initial main raw material for the manufacture of cheese curds is cottage cheese with a low moisture content.

Technology for the production of glazed curd cheeses

The acquisition of a multifunctional production line for a mini-factory will allow, simultaneously with the production of cottage cheese, to establish the production of glazed curds.

In the process of making glazed curds, the following stages are distinguished:

• curd mass formation;
• cooling;
• molding;
• glazing;
• second cooling;
• package.

The initial stage in the manufacture of glazed curds is the formation of the curd mass. To do this, the cottage cheese is pre-pressed in order to get rid of excess moisture. Then it is placed in a mixing machine. Quite often, meat mixers are used for these purposes.

The resulting mixture should be cooled to 9°C and fed into the hopper of the molding machine.

During the operation of the unit, the mixture begins to come out in the form of molded flows, which are subject to automatic cutting into pieces, weighing 40-45 grams each. Cottage cheese curds are fed into the enrobing machine, where they are to be coated with chocolate icing (temperature 40°C)

Excess is removed by a powerful jet of warm air. The lower part of the almost ready-to-eat product is covered with chocolate by the rotating rollers of the glazing machine.

On the conveyor, the formed curds are sent to the air-cooling chamber, where the product finally solidifies at a temperature of 0°C.

Finished curds enter the packaging machine and are placed in cardboard boxes.

The gross weight after the glazing stage is 50 grams. Storage of finished products is possible at a temperature regime that does not exceed 8 ° C.

The democracy of this business area lies in its availability - the production process can be established both at a large enterprise and at a mini-factory. For efficiently developing companies, the most acceptable option is to combine the production of glazed curds with the main production of other varieties of dairy products, in particular cottage cheese. SES allows the simultaneous production of certain food products (for example, sweets or bread). The exception is the placement on the same territory of industrial complexes for the manufacture of fish or meat products.