Manufacture of curd from clot-on-boiling (COB) positive milk
2001
Azura, P.M. | Gomez, I.V.
The moisture, fat and protein components of the clot-on-boiling (COB) positive milk are within the normal range of variations which have been reported for cow's milk. The most notable change from the normal values of cow's milk is the increase in acidity expressed as percent lactic acid due to the fermentation by acid producing bacteria. A processing technique was evolved from the study wherein curd was produced from clot-on-boiling positive milk using either rennet or vinegar as coagulating agents. In the rennet curd, the moisture content is relatively low, the body is firm and elastic and most of the fat and protein in the milk is incorporated into the curd hence percentage recovery is high. In the acid curd or the curd made with the use of vinegar, the moisture content is comparatively high, the body is weak and difficult to handle and the fat and protein losses into the whey is high hence there is a low percentage recovery. However, the rennet curd has a higher standard plate count than the acid curd. The high acidity of the curd made with the use of vinegar makes it an unfavorable medium for the growth of microorganisms
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