Effect of Sodium Hexametaphosphate on Cottage Cheese Yields

Abstract

Sodium hexametaphosphate, a polyelectrolyte capable of precipitating whey proteins, was added to milk manufactured into cottage cheese to determine its effect upon yield and composition. Fresh skim milk, fortified with nonfat dry milk to 9% solids, was vat pasteurized and divided between two 200-liter vats. One vat served as a control and the other received either .05 or .2%, by weight, sodium hexametaphosphate prior to being made into cottage cheese by the short set culture procedure. Addition of .05% sodium hexametaphosphate to milk subsequently manufactured into cottage cheese increased yield of curd by .77% when yield was measured as kilogram 20% solids curd recovered per 100 kg milk and by 1.51% when measured as percent recovery of milk solids. The addition of .2% sodium hexametaphosphate to milk subsequently manufactured into cottage cheese increased yield of curd by 1.25% when yield was measured as kilogram of 20% solids curd recovered per 100 kg milk, by .12 kg of 20% solids curd recovered per kilogram milk solids, and by 2.45% when measured as percent recovery of milk solids. The increase in yield for both .05 and .2% added sodium hexametaphosphate was not shown to be increased recovery of whey proteins. © 1982, American Dairy Science Association. All rights reserved.