Soft cheese production
1994
Somjit Rerkrai | Orawan Chintrakul | Preeya Vibulsresth (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Soft cheese studied was cottage cheese, a high nutritional value, low calories and mild flavor product. The objective of this study was to optimize the production conditions and scale-up production for the local market. Fresh skim milk was pasteurized at 74+-1 deg C for 3 min, cooled to 32+-2 deg C, then 7 percent (w/w) starter was added. After titratable acidity of milk reached 0.32+-0.02 percent, 0.015 g. rennet per 100 kg milk was added and mixed well. When curd formed and acidity reached 0.52+-0.02 percent, curd was cut into 1/4 inches cube and cooked at 65 deg C for 150 min, wheyed off, curd then was washed with 3 successive cold waters (22+-2, 12+-2 and 4+-2 deg C). The resulted curd was good in appearance, odor, flavor, texture and acceptance. When scaled up the production to 15 kg. with the same conditions, the product had similar quality with 14 days shelfile at 10+-1 deg C. Addition of 20 percent strawberry and 25 percent pineapple in syrup increased the shelf-life at 10+-1 deg C to 19 and 17 days, respectively. Preference test of the taste panelists increased from 57 percent (plain cottage cheese) to 74-76 percent. Skim milk with higher total solid (TS) contents (16 percent), ie., recombined, evaporated and skim milk added with skim milk powder gave higher yield than the 8.62 percent TS skim milk, without significant difference (P0.01) in qualities, except the recombined which was poor in appearance.
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Эту запись предоставил Kasetsart University