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Evaluation of Alternative Methods to Increase Calcium Retention in Cottage Cheese Curd
Author(s) -
CRADDOCK M.A.,
MORR C.V.
Publication year - 1988
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.1365-2621.1988.tb07814.x
Subject(s) - rennet , syneresis , chemistry , food science , skimmed milk , ultrafiltration (renal) , carrageenan , calcium , total dissolved solids , cheesemaking , dairy industry , casein , chromatography , organic chemistry , environmental engineering , engineering
The effect of several alternative methods including addition of rennet, addition of carrageenan and use of 2:1 (v/v) preconcentrated skim milk by ultrafiltration (UF) upon calcium retention, yield, composition and sensory properties of dry curd cottage cheese was investigated. Although each of the processing methods resulted in the manufacture of dry curd cottage cheese with different compositions and properties, none of them was satisfactory for increasing calcium retention. Added carrageenan bound additional whey proteins, added rennet interfered with curd syneresis and whey expulsion during cooking and use of UF preconcentrated skim milk resulted in an increase in yield, total solids and protein of the curd.