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Cheese from Russia and Belarus
Tvorog is a fresh acid curd made by souring pasteurised milk with lactic bacteria at about 28–32 °C until it sets, sometimes helped by a little rennet. The curd is cut, warmed to push out whey, drained in bags and pressed, then chilled. In modern Russian usage it is usually not counted as a cheese.
| Skim or standardised cow milk | The acid method suits skim and low-fat tvorog best, because heating the curd loses fat[goryachevskikh2022] |
| Lactic starter or bacterial concentrate | Dose depends on the starter's activity; thermophilic streptococci and lactococci for fast souring[goryachevskikh2022] |
| Calcium chloride (as a 40 % solution)400 g per tonne of milk | Added when the curd would be too soft[goryachevskikh2022][strok-belstu] |
| Rennet, pepsin or another enzyme preparation1 g per tonne of milk | Acid-rennet method only[strok-belstu] |
| Starter | lactic starter or bacterial concentrate |
Total time across the recorded steps: 7.9 h – 19 h
What changes: The milk is pasteurised at 78–87 °C
Output: pasteurised milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tvorog is a fresh acid curd made by souring pasteurised milk with lactic bacteria at about 28–32 °C until it sets, sometimes helped by a little rennet. The curd is cut, warmed to push out whey, drained in bags and pressed, then chilled. In modern Russian usage it is usually not counted as a cheese. Made in 6 steps over 7.9 h – 19 h. The longest step, sour until the milk sets, takes 6–12 h (Goryachevskikh A.V. (reviewer Minukhin L.A.)…). Lactococcus, dominant in 6 of 10 tvorog samples from Russia and Streptococcus, dominant in 4 of 10 tvorog samples from Russia do most of the fermenting.
| Main step | 6–12 hReported[goryachevskikh2022][strok-belstu] | Sour until the milk sets |
|---|---|---|
| Temperature | 78–87 °CReported[goryachevskikh2022][strok-belstu] | Pasteurise the milk |
| Acidity | pH 4–5.5Measured[kochetkova2022] | Chill and pack |
Tvorog is set mainly by lactic acid, with little or no rennet. The cut curd is warmed to push out whey, then drained in bags and pressed. It is graded by fat content, and in modern Russian usage it is usually not counted as a cheese.
Industrial tvorog is made from milk pasteurised at 78–80 °C or 87 °C. After pressing it is cooled at once to 3–8 °C, which stops the souring so the acidity does not run too high. The sources used here give no further hazards for tvorog.
Every number is labelled with how it is known. How this atlas is made
