Open AccessReview: Basic Ingredients of Cottage Cheese Manufacturing
Author(s) -
Pavan Kumar
Publication year - 2021
Publication title -
international journal for research in applied science and engineering technology
Language(s) - English
Resource type - Journals
ISSN - 2321-9653
DOI - 10.22214/ijraset.2021.37076
Subject(s) - ingredient , farmer cheese , food science , taste , cow milk , cheese ripening , cottage industry , milk products , ripening , chemistry , medicine , pathology , rural area
The present review evaluated the composition and parts of the cottage cheese which was collected from the Pondicherry, India local cottage cheese making areas. The cottage cheeses are marked for the further studies. In cheese making, milk is the (either cow milk or goat milk) foremost ingredient. In ancient times, cheese was making by using goat milk. The past four decades, cheese needs are increasing due to the low fat and taste of it. Now a day, varieties of cheese was produced using various chemicals and additives. In cheese making industries during ripening and cutting is the main process. In this review focus the ingredient and substitutes of the cheese.