Nutrition Commons^™

An Evaluation Of Heat Treatment And Ultrafiltration Of Skim Milk For Increasing Cottage Cheese Yields, Rajagopalan Narasimhan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The study involves two different approaches to increasing cottage cheese yields by the inclusion of whey proteins in the curd. They were the use of high heat treated skim milk and ultrafiltered skim milk retentates for cottage cheese making. Increasing the pasteurization temperature of skim milk from 61.8 to 79.4 C for 30 minutes resulted in 15.6% increase in cultured cottage cheese yields. However, the high heat cheese exhibited variable quality and was generally inferior to the control. Cheese making from high heat skim milk was done by cutting at the A.C. end point and using 30 ml of rennet …