The development of a cottage cheese from goat milk
1989
Taylor, M.C.
Established methods of Cottage Cheesemaking were modified in an attempt to produce a Cottage cheese, first from cow milk, and then finally from goat milk. Both long and short-set methods were investigated. In an effort to produce Cottage cheese of good quality, manipulation of both the level of starter, and the starter organisms themselves was carried out. The organisms used were Streptococcus lactis, Streptococcus cremoris and Leuconostoc dextranicum. Results indicate that methods using 1 % starter and an incubation temperature of 32 deg.C produce the best Cottage cheese from both cow and goat milk, however all three organisms named must be added to the goat milk starter. Proximate analyses also reveal that low total solids of the goat milk contribute to a less than firm texture. Statistical analyses reveal that while the colour of the products are found to be acceptable, the taste and aroma are not. The data also reveals that further work is necessary to bring the cheeses obtained by the methods used, on par with a commercially available product.
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