Influence of Heat Treatment and Methods of Acidification of Milk on Manufacture and Properties of Cottage Cheese

Abstract

Cottage cheese was manufactured (cut at pH 4.8) by five different methods based on the handling and use of starters. Comparisons were of four heat treatments of the cheese-milk. Cheese made either by continuous fermentation or by direct acidification had cutting times approximately 33% of those for conventionally-made cheese. Moreover, the direct acidification method required cooking times only 40% of those used in the conventional method. Cheese made conventionally or by continuous fermentation had higher flavor and texture scores than that made by direct acidification. Cheese made by continuous fermentation resulted in higher yield than when made by direct acidification although recoveries of solids were similar. Increasing heat treatments (73.8 C/17s; 100 C/7.9s; 120 C/7.9s; 135 C/3.9s) resulted in longer cooking times and higher final moisture; the two lower treatments resulted in cheese with higher scores for flavor, body, and texture than did the two higher heat treatments. Best results were from continuous fermentation of cheese-milk previously heated at 100C for 7.9s.