Abstract
Curd cheeses have a significant traditional niche in Poland and remain a popular foodstuff. They are a large and diverse group of fermented dairy products. A common feature of all curd cheese is their processing, which is the coagulation of milk protein (mainly casein) by lactic acid fermentation or an acid–rennet combination (a coagulant enzyme simultaneously in conjunction with the lactic acid bacteria). Curd cheeses have mild, clean, slightly acidic taste and smell. Their structure and texture are uniform, compact, without lumps, and slightly loose, and it may be slightly granular. The color of curd cheeses should be white to light cream and be uniform throughout the whole cheese. The application of modern technology and modern methods of curd cheese packaging allows extending the shelf life to 21 days. Curd cheeses are offered in several convenient packages and forms for customers: full-fat, skimmed or semi skimmed, natural, steamed, fried, smoked or flavored, formed in wedge or cubes, sliced or ground, wrapped in parchment paper or plastic wrap, in cups or vacuum packed, with or without sour cream added. The unique role of curd cheese is one of the characteristics that distinguish Polish cuisine from all other.
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Ziarno, M., Lenart, A. (2016). Traditional Polish Curd Cheeses. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_1
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