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Process for improving the quality of direct acidified C ottage cheese
Author(s) -
Makhal Subarna,
Kanawjia Suresh Kumar,
Giri Apurba
Publication year - 2014
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 - 10.1111/1471-0307.12143
Subject(s) - starter , food science , biovar , diacetyl , fermentation , strain (injury) , fermentation starter , chemistry , cheesemaking , farmer cheese , biology , bacteria , lactic acid , milk products , biochemistry , genetics , gene , anatomy
The effects of plain and fermented curd dressing ripened by single ( L actococcus lactis subsp. lactis biovar. diacetylactis ) as well as mixed‐strain starter cultures ( L . lactis subsp. lactis; L . lactis subsp. cremoris; L . lactis subsp. lactis biovar. diacetylactis: : 1:1:1), different levels of fat (18–24%) in curd dressing and inoculation rate (1–5%) on direct acidified Cottage cheese were observed. Ripened curd dressing containing 22% fat and mixed‐strain starter cultures at 3% imparted a pleasant acidic note, delicate overtones of diacetyl, improved the body and texture, visual appearance and thereby enhanced the overall quality of the product.