Nutritional composition of Bhutanese cottage cheese (Dhatsi) made from cow's milk fermented in three different types of container
1999
Pelden, K. | Garillo, E.P. | Lorenzo, D.D.
Three types of containers, namely aluminum casserole, plastic bucket and earthen pot were used in souring or fermenting of pasteurized cow's whole milk. The milk was soured with its natural flora at an average room temperature of 28.2 deg C for 64 h. The butter was extracted by churning and the buttermilk was further processed into cottage cheese. Through nutritional analysis, highest lactose content (1.36%) and moisture content (65.74%) was found in Treatment 1 (aluminum casserole), highest crude fat content (16.02%) in Treatment 2 (plastic bucket); and highest crude protein (21.40%), ash content (8.73%) and pH (4.22) in Treatment 3 (earthen pot). The differences among the treatments for all parameters were, however, not significant. The high value of crude protein in Treatment 3 could be an indication of the higher microbial density in the container as evidenced by its lower lactose content which may have been used up in the fermentation process. Treatment 1 and 3 have comparatively high ash values which can be attributed to the corrosion of aluminum by acidic milk and varying mineral content of the pot. On the basis of this, it seems that Treatment 2 or the plastic container is more hygienic and safe to use in the manufacture of cottage cheese, although the nutritional value of the cheese in general was not affected by the types of container
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