Cottage cheese with ultrafiltration retentates. [Workshop paper]
1993
Versteeg, C. | Hickey, M.W. (Victorian Dept. of Agriculture, Werribee (Australia). Food Research Inst.)
American-style (large curd) cottage cheese was demonstrated to be successfully made at higher levels of protein using traditional equipment and methods of manufacture. Acceptable protein-enriched cheeses were made with ultrafiltered, low temperature evaporated or reverse osmosis skim milk. Moisture control was maintained by adjusting the protein concentration factor, and seasonal factors affecting the quality of the cheese curd appeared to be minimised. The curd made at 1.3x concentration had yield gains of up to 3 percent, reduced draining times, and a stronger better defined curd particle, suggesting easier implementation of mechanisation would be possible and there may be significant gains in plant capacity. Semi-continuous coagulation technology ('Alcurd') is possible but not well suited to this style of cheese.
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