Optimisation of manufacture and quality of cottage cheese

Cottage cheese is a type of fresh soft cheese consisting of individual grai ns. The manufacture of Cottage cheese from control skim milk with 0.05% fat (A), skim milk fortified with 1.5% (w/v) skim milk powder (B), ultrafilter ed skim milk with an average of 5.3% protein (C) and 7.4% protein (D), as w ell as from reconstituted skim milk with an average of 11% total solids (E) , were investigated. The fermentation of skim milk was performed at 22 degr eesC with 0.5% (v/v) mesophilic technical >>O<< type culture and without re nnet addition. The variation of skim milk composition had an important infl uence on milk fermentation time (16.5-20.5 h), pH value of cheese curd at c utting (pH = 4.45-4.82) and yield of cheese (14.6-34.3%; w/v). Control Cott age cheese (A), made from skim milk (approximate to8.5% total solids), had a higher content of water than defined (max. 80%) by the International Stan dard. With increased total solids and protein content of cheese milk, the c heeses were higher in protein and ash content and, consequently, lower in w ater content. Cottage cheese curd made from ultrafiltered skim milk (C and D) were compared to other curds (A, B and E), slightly larger and firmer, m ore uniform in size and of porcelain shine. The dressing for salted and swe et Creamed Cottage cheese was prepared with commercial sour cream (12% fat) , salt (3%) or sucrose (25%) (w/w). All curd samples, mixed with salted dre ssing (ratio of 1:1) showed softer consistency, but when mixed with sweet d ressing (ratio of 3:2) the consistency became firmer during storage at 8 de greesC. Creamed Cottage cheese (C) prepared from ultrafiltered skim milk ha d, regardless of the type of dressing, the best sensory characteristics dur ing the entire storage period of 14 days.