Prediction and Characterization of Normal and Vat-Failed Cottage Cheese |
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Authors: | MH WU D Y C FUNG |
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Affiliation: | Authors Wu and Fung are affiliated with the Dept. of Animal Sciences &industry, Kansas State Univ., Manhattan, KS 66506. |
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Abstract: | 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 (> 104 CFU/ml) forms small curds at 37°C and below. Good quality acidified milk (< 104 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. |
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