Direct acidified Cottage cheese could be kept well for only 10 to 12 days under refrigeration on account of its high moisture (~74 %) content and relatively high pH (~5.0). The study was, therefore, undertaken to improve the keeping quality of direct acidified Cottage cheese using MicroGARD. The effects of three different levels of MicroGARD 400 viz. 0.20, 0.35 and 0.50 % on the physico-chemical, microbiological and organoleptic properties were studied at four-day interval during storage under refrigeration (4-5°C). Promising results were found using 0.50 % MicroGARD 400 for inhibiting psychrotrophs, yeasts and molds as well as retard the acidity development and proteolysis in Cottage cheese, thus extending its keeping quality. It was observed that addition of MicroGARD 400 at the level of 0.50 % considerably improved the flavour as well as the aesthetic quality of the product during storage and extended the shelf life of Cottage cheese from 12 to 26 days.
Direct acidified cottage cheese has a limited shelf life of 10-12 days under refrigeration due to high moisture content (~75 %) and a relatively high pH (~5.0). This affects its widespread marketing and distribution. Hence, a study was undertaken to improve the shelf life of direct acidified cottage cheese using thymol, a phytophenolic natural antimicrobial agent. The effect of three different levels, i.e. 30, 40 and 50 ppm of 30 % thymol solution in butteroil on the physico-chemical, microbiological and organoleptic properties was studied at four-day interval during storage under refrigeration (4-5°C). Promising results were obtained using 40 ppm thymol for inhibiting psychrotrophs, yeasts and molds as well as retarded the proteolysis in cottage cheese. Based on the effect on flavour of the fresh samples as well as the extent of changes in quality during storage, it was observed that addition of 40 ppm thymol enhanced the keeping quality of cottage cheese by 8 days compared to the control sample.
A technology is described for manufacturing Cottage cheese which involved initial cold (4 °C) acidification of milk with HCl to bring down the pH to 5.3 followed by tempering slowly to 15 °C and subsequent acidification through slow hydrolysis of glucono delta lactone, resulting in a drop in pH to 5.0 and thereafter renneting at 20 °C followed by setting and cutting of curd and subsequent cooking at 35 °C for ~30 min. The method enabled manufacturing of Cottage cheese curd with average moisture, curd yield and curd hardness being 74.30%, 11.88% and 648.30 mN, respectively.
Recovery of whey proteins with improved water holding capacity, reduction of losses of curd fines as well as improvement of ability of curd to retain moisture appear some crucial approaches to result in a product with comparatively higher yield. In the present study, endeavours were made to improve the yield of direct acidified cottage cheese through the addition of κ-carrageenan in milk before heat treatment and tetrasodium pyrophosphate (TSPP) immediately before renneting. κ-carrageenan was added at the levels of 0.005, 0.015 and 0.025% and their effect on the total protein and whey proteins contents, moisture retention and the resultant curd yield as well as the quality of cottage cheese was studied. The study showed that addition of κ-carrageenan at 0.015% level followed by heat treatment at 90°C for 5 min significantly (P<0.01) increased the curd yield to 13.8% against 12.2% for the control. It was also observed that addition of κ-carrageenan at the level of 0.015% significantly (P<0.01) increased the whey proteins and total protein contents to 14.8 and 88.5% against 73.4% and 1.2%, respectively with improved (P<0.01) moisture retention of 75.4% as compared to 74.4% for the control. However, the study showed that addition of tetrasodium pyrophosphate (TSPP) at the levels of 0.02 to 0.08% neither had any effect on the recovery of whey proteins and moisture retention as well as the consequent curd yield nor the sensory quality of cottage cheese.
The effects of plain and fermented curd dressing ripened by single (Lactococcus lactis subsp. lactis biovar. diacetylactis) as well as mixed‐strain starter cultures (L. lactis subsp. lactis; L. lactis subsp. cremoris; L. lactis subsp. lactis biovar. diacetylactis:: 1:1:1), different levels of fat (18–24%) in curd dressing and inoculation rate (1–5%) on direct acidified Cottage cheese were observed. Ripened curd dressing containing 22% fat and mixed‐strain starter cultures at 3% imparted a pleasant acidic note, delicate overtones of diacetyl, improved the body and texture, visual appearance and thereby enhanced the overall quality of the product.
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