Premium
Cottage cheese whey as an ingredient of cottage cheese dressing mixes
Author(s) -
Monsoor M A,
Farooq K,
Haque Z U
Publication year - 2003
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2003.00064.x
Subject(s) - ingredient , food science , flavour , farmer cheese , skimmed milk , total dissolved solids , chemistry , milk products , dairy industry , mathematics , environmental science , environmental engineering
The objective of this study was to formulate and develop a good quality cottage cheese dressing using acid whey as the main ingredient. Up to 72% of cottage cheese whey was used in the dressing mixes. The percentage of fat (4.10–5.05%) and total solids (19.41–20.24%) approached the desired level and was within the legal limits for regular cottage cheese. Sensory evaluation scores for flavour, body/texture and appearance were not adversely affected by the use of acid whey. The sensory evaluation scores for all four products made with whey‐ or skimmed milk‐based dressings were higher than the commercial control.