juustumassi

Juustumassi is the solid portion that forms when milk coagulates during cheese production. It consists mainly of casein proteins, fat, lactose, minerals, and water, with its exact composition varying depending on the milk source and processing conditions.

Production typically begins with pasteurized milk that is inoculated with cultures. Coagulation is achieved with rennet or acid, forming curds. The curds are cut or stirred to expel whey, and may be heated or processed further to adjust moisture and texture. The curd mass is then collected, salted, and pressed to shape cheese blocks or wheels. Depending on the method, the curd mass can be sold or used to produce various cheese types, including fresh, soft cheeses and aged varieties after pressing and curing.

Uses and varieties: Juustumassi serves as the main raw material for cheese. It can be consumed as fresh curd in certain products (for example, paneer-like cheeses) or aged to develop flavor and texture in traditional cheeses. In some cases, the curd mass is further processed into other dairy products such as ricotta or specific cheese varieties.

Properties and safety: The moisture content and texture of juustumassi depend on processing choices. Salt, cultures, and temperature control influence flavor, texture, and shelf life. Proper hygienic handling and hygiene standards are essential to ensure safety.

Nutrition: Juustumassi is protein-rich and provides calcium, with fat content dependent on the milk used and the level of fat in the curd. Its nutritional profile makes it a key component in many cheese products.