Influence of Heat Treatment and Methods of Acidification of Milk on Manufacture and Properties of Cottage Cheese

White, Charles H.; Ray, B. W.

doi:10.3168/jds.s0022-0302(77)84016-2

Cited by 8 publications

(1 citation statement)

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“…Attempts have been made to increase the yield of cottage cheese using high heat treatments (Stone 1975;White and Ray 1977) addition of sodium hexametaphosphate, capable of precipitating whey proteins (Dybing et al 1982), addition of κ-carrageenan and combination with sodium hexametaphosphate (Manning et al 1985) and thermization at 74°C for 10 s followed by storage at 3°C for 7 days and thereafter HTST (Dzurec and Zall 1982).…”

Section: Addition Of κ-Carrageenanmentioning

confidence: 99%

Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese

2011

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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.

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Section: Addition Of κ-Carrageenanmentioning

confidence: 99%