Cottage Cheese by Ultrafiltration

Abstract

Cottage cheese making by direct ultrafiltration with retentates of maximum protein concentration (15%) was explored. Other ultrafiltration forms applied included single and double diafiltration and simultaneous fermentation with or without diafiltration. The flavor of Cottage cheese made from single layer cooked retentates obtained by diafiltration with simultaneous fermentation approached those conventionally manufactured, but the curd, though uniformly smooth, displayed a gelatin-like quality and minimum cream dressing absorption. Cottage cheese from the retentates of high protein concentration displayed consistently lower scores for color and general appearance. Making ultrafiltrated curds into whipped cream Cottage cheese improved color and appearance. Internal heating of direct acidified and lactic acid fermented retentate curds as single layers with direct steam at atmospheric pressure was rapid; less than 5 s exposure achieved a uniformly cooked body. The future success of making Cottage cheese from skim milk retentates, concentrated 1:5, is dependent upon solving problems of cooking curds and developing proper texture and cream absorption. © 1978, American Dairy Science Association. All rights reserved.