Acidification process and properties of soft cheese made from cow milk using different starter cultures

Hordofa, Birhanu Bekele

doi:10.14303/ajfst.2018.229

Cited by 1 publication

(1 citation statement)

References 9 publications

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“…The results of titratable acidity are in range from 0.76 ± 0.3% to 0.97 ± 0.3% and pH ranges from 3.82 ± 0.8 to 4.65 ± 0.9. El-Owni & Hamid (2008) showed the increase in titratable acidity of cottage cheese during storage period and results of this study regarding titratable acidity are in accordance with Hordofa (2018). Hamid & Ismail, 2015 showed the decrease in pH of cottage cheese during storage and results regarding pH of cottage cheese are also in accordance with the studies of Tratnik et al (2001).…”

Section: Physicochemical Analysis Of Cottage Cheesesupporting

confidence: 89%

Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

et al. 2022

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Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet for lactose intolerant people. It contains all essential nutrients. Recently cottage cheese was made with the use of tatri and lemon juice. The use of tatri and lemon do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants. Cottage cheese was analyzed for physicochemical, textural, functional and sensorial analysis. The use of food grade organic acids produced strong results. The increase in acid level increases the yield but it is not remains good organolaptically. Sensory results reveals that the use of acetic acid has a bitter aftertaste. The use of citric acid at the level of 0.4% was found best on all aspects.

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Section: Physicochemical Analysis Of Cottage Cheesesupporting

confidence: 89%