By Anna McElhatton, Mustapha Missbah El Idrissi
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Extra info for Modernization of Traditional Food Processes and Products
The traditional method of draining out the whey was to ﬁll quark into linen or cotton sacks and to form piles of these sacks, causing pressure on the lower layers. After 7–9 h and several re-packings of the sacks, they were emptied and cleaned. For a more deﬁned pressure, the sacks were also treated in a pressing machine (Fig. 2a). Later on, coagulation was performed in a special vessel (“Quarkfertiger”) with a perforated lid. After fermentation, the coagulum was moderately cut and covered with a cloth, the vessel was turned for 180° and the whey could drain out through the lid (Fig.
It was there that they ﬁrst saw a product which could be considered a predecessor of today’s Túró Rudi. Having no information about the name of this soft, round confection made from a mixture of lactic acid curd, butter and fat (and then sugared and coated in chocolate), they simply called it túró mignon. This was probably where they got the idea to develop a similar product which could appeal to the Hungarian palate. The túró mignon was also mentioned in their report on the study trip, published in the pages of Hungarian Dairy Industry Newsletter.
Acid–rennet curd cheese (produced by centrifugal method), with uniform structure, natural, or ﬂavored. • Acid–rennet curd cheese similar to American cottage cheese. 04 % CaCl2, with traditional curd treatment. • Milk–buttermilk and buttermilk curd cheese (obtained from a mixture of milk and buttermilk or only buttermilk) with traditional method of curd treatment. There are also ripened curd cheeses that are produced from skimmed curd cheese through the crushing of the curd, salting, and seasoning with cumin or pepper, followed by maturation for up to twelve days.