Effectiveness of thymol in extending keeping quality of cottage cheese

Abstract

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.

Effect of microGARD on keeping quality of direct acidified Cottage cheese

“…Several factors have been reported to be the source of contamination in Cottage cheese, such as milk, wash water, rennet, starter culture, equipment, air, packaging materials, etc (Harmon and Smith 1956a, b;Scafer 1958;Angevine 1959;Emmons and Tuckey 1967). Spoilage of Cottage cheese is largely due to the microbial invasion, which brings about several physico-chemical and biochemical changes leading to the development of off-flavour and discolouration of the surface (Makhal and Kanawjia 2003a;Makhal et al 2012).…”

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2‐α‐cyclodextrin complex powder: A preliminary study

“…The addition of CO 2 complex powders into the cheese curds led to addition of cyclodextrin solids in the product, resulting in a decrease of MC by 1–3% due to water adsorption of the complex powders. It has been reported that during storage at low temperature, MC of soft cheeses (cottage and cream cheeses) significantly reduced due to cheese spoilage caused by microbial growth (Makhal, Kanawjia, & Giri, ; Perveen et al, ). However, in this study, MC of the cheese curds were fluctuated, but almost unchanged during storage regardless to CO 2 concentration and temperature.…”

A dual‐acidification process for the manufacture of direct‐acidified Cottage cheese

“…Cottage cheese was manufactured following the procedure (Makhal et al . ) as outlined in Figure . Rennet was added into skim milk at 20 °C; however, until curd set, it took some time until the curd set.…”