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Influence Of Process Parameters In The Manufacture Of Cottage Cheese Curd From Ultrafiltered Skim Milk, Ronald Michael Raynes
Influence Of Process Parameters In The Manufacture Of Cottage Cheese Curd From Ultrafiltered Skim Milk, Ronald Michael Raynes
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
A processing procedure for the manufacture of directly acidified cottage cheese curd from 16% total solids ultrafiltered retentate was developed. The effects of preacidification of skim milk before ultrafiltration and heat treatment of retentate were investigated to improve the functional and sensory qualities of retentate curd.
Retentate directly acidified with phosphoric acid and glucono-delta-lactone to pH 4.7 formed a dense, rubbery curd that could not be handled well in a vat. A heat treatment of 71.1°C for 30 min applied to the retentate resulted in a curd with acceptable handling properties. However, this heat treatment caused the curd to shift …