Abstract
Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet for lactose intolerant people. It contains all essential nutrients. Recently cottage cheese was made with the use of tatri and lemon juice. The use of tatri and lemon do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants. Cottage cheese was analyzed for physicochemical, textural, functional and sensorial analysis. The use of food grade organic acids produced strong results. The increase in acid level increases the yield but it is not remains good organolaptically. Sensory results reveals that the use of acetic acid has a bitter aftertaste. The use of citric acid at the level of 0.4% was found best on all aspects.
Highlights
IntroductionOverall milk production of the country ranges from 57-59 million tons from all sources (Pakistan Bureau of Statistics, 2017)
Cottage cheese is recommended to diabetic patients due to its low sugar and higher protein contents (Sahu, 2010)
This study was aimed at standardization of the procedure for cottage cheese production with different food grade coagulants and quality and functional assessment of cottage cheese during storage
Summary
Overall milk production of the country ranges from 57-59 million tons from all sources (Pakistan Bureau of Statistics, 2017). Milk is considered as compete and balanced diet It contains all essential nutrients including carbohydrates, fats, protein and all important vitamins and minerals. The variation among all these types depends upon milk source composition of milk, coagulation method, manufacturing process, composition of cheese, ripening time and texture of final product (Rashidinejad et al, 2017). Cottage cheese was made in 1915 in United States of America It is produced mostly by the addition of acid and lemon juice. Cottage cheese contains all essential nutrients of milk and is a rich source of protein. Cottage cheese is a low caloric cheese type It is helpful in reduction of obesity and decrease in body weight. This study was aimed at standardization of the procedure for cottage cheese production with different food grade coagulants and quality and functional assessment of cottage cheese during storage
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