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Sludge formation during the manufacture of cottage cheese
Author(s) -
GRANDISON A S,
BROOKER B E,
YOUNG P,
FORD G D,
UNDERWOOD H M
Publication year - 1986
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/j.1471-0307.1986.tb02395.x
Subject(s) - starter , skimmed milk , food science , dairy industry , waste management , environmental science , chemistry , pulp and paper industry , engineering
The problem of cottage cheese sludge was investigated by attempting to recreate sludge in experimental vats and by retrospective examination of sludge as well as samples of starter and skimmed milk used in cases of commercial vat failures. Two independent types of sludge problem were identified. Minor sludge occurred regularly on the bottom of vats and was unconnected with major sludge which leads to total loss of vat contents. Major sludge was unrelated to composition of the skimmed milk and was probably caused by phage which infected the vat after development of acidity had begun.