The Effect of Manufacturing Variables on the Mineral Content of Cottage Cheese

Abstract

Several manufacturing practices were varied in making cottage cheese in an attempt to increase the retention of calcium in the curd. Milk, curd, whey, and wash water were analyzed for calcium, magnesium, sodium, and potassium by atomic absorption and for phosphorus colorimetrically. The variables were temperature treatment of the milk, addition of calcium chloride and sodium phosphate salts, size of curd, pH at cutting, and washing procedures. Large curd, fewer washes, and added phosphate resulted in retention of not only a greater percentage of calcium but also produced a more favorable calcium to phosphorus ratio. © 1976, American Dairy Science Association. All rights reserved.