Abstract
The effect of storage of raw milk for up to 12 days at 5°C on the yield of cottage cheese was investigated. Grade A raw milks were obtained from the University of Kentucky dairy herd and from the bulk fluid milk supply at a local processor. Cottage cheese was manufactured by the short-set (5h) and long-set (14h) procedures.Yield of cottage cheese decreased with an increase in time that raw milk was stored. Yield decreases were 2.5 to 3% per day of low temperature storage after the bacterial count of raw milk attained 106/ml. These decreases occurred in the first 2 days of added storage of the bulk fluid milk from the local processor. Noncasein and nonprotein nitrogen increased as time of storage of raw skim milk increased. Bacterial analysis of the raw skim milks showed rapid increases in standard plate, psychrotrophic, and proteolytic counts. Coliform count also exhibited a rapid increase, but the final population was not as large as psychrotrophic and proteolytic counts.
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