cottage cheese
6/2/2020
Cottage cheese is a soft, unripened, mild acid cheese with discrete curd particles of relatively uniform size.Creamed Cottage cheese is dry-curd Cottage cheese covered with a cream dressing. The specific origin ofCottage cheese is unknown. However, as the name implies, it was produced originally in homes (cottages)but industrial Cottage cheese production began in the USA in 1916 (Reidy and Hedrick, 1970).
Principles of Cottage Cheese Manufacture
Cottage cheese is produced by acid coagulation of pasteurized Skimmilk or reconstituted extra low-heat Skimmilk powder (RSM).The skimmilk or RSM used for Cottagecheese manufacture must be of good microbial qualityand have a high dry matter (DM) content to ensuregood quality and yield of cheese.The differences inDM content of milk from different breeds influencethe yield and quality of Cottage cheese.The mode of setting (incubation) or acidifying milk forCottage cheese manufacture depends on whether culturedor direct-acid Cottage cheese is being made.
Cottage cheese is made by adding an acid to pasteurized milk which causes a separation of the milksolids from the whey. This can be done by adding a bacterial culture that produces lactic acid or afood-grade acid such as vinegar. After the curd is formed, it is gently cut into pieces that allowadditional whey to drain from the curds. The curds are further cooked and pressed gently to expelmore whey. The curds are rinsed and salt is added.
For cultured Cottage cheese, acidification is done by harmless mesophilic lactic acid bacteria while for direct-set (or direct acid) Cottage cheese, acidification is done using a combination of organic acid, mineral acid or acidogen. Regardless of the method used, the main principle behind Cottage cheese making is the coagulation of caseins at, or near, their isoelectric pH (4.6) and cooking of the curds obtained at a similar pH value.
Cottage cheese is high in protein and is a good source of riboflavin. Although it contains calcium,much of it is lost in the separation of whey. Some cottage cheese products are fortified with calcium.Because of its light, fresh character, cottage cheese is often eaten in salads with fresh fruit andvegetables and as a healthy, convenient, high-protein snack.
References:
CheeseChemistry, Physics andMicrobiology. Third edition. Edited byPatrick F. Fox, Paul L.H. McSweeney,Timothy M. Coganand Timothy P. Guinee.