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Prediction and Characterization of Normal and Vat‐Failed Cottage Cheese
Author(s) -
WU M.H.,
FUNG D. Y. C.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10094.x
Subject(s) - food science , chemistry , farmer cheese , cheesemaking , milk products , raw milk
An acidification‐heat‐coagulation test has been developed for predicting cottage cheese vat‐failure potential of milk. Milk is fist acidified to pH 5.06 at 10°C and then heated at a slow rate (1°C increment per min). Poor quality acidified milk (> 10 4 CFU/ml) forms small curds at 37°C and below. Good quality acidified milk (< 10 4 CFU/ml) will form small curds at higher temperatures. By this procedure cottage cheese vat‐failure potential of milk containing different levels of psychrotrophs can be predicted. Normal and vat‐failed cottage cheese curds are characterized by % of grit in cottage cheese and amount of curd fines in whey.