A dual‐acidification process for the manufacture of direct‐acidified Cottage cheese. (17th June 2013)

• Record Type: Journal Article
• Authors: Makhal, Subarna; Kanawjia, Suresh K; Giri, Apurba
• Is Part Of: International journal of dairy technology. Volume 66:Number 4(2013:Nov.)
• Page Start: 552
• Page End: 561
• Publication Date: 2013-06-17
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12077
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" id="idt12077-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>A technology is described for manufacturing Cottage cheese which involved initial cold (4 °C) acidification of milk with HCl to bring down the pH to 5.3 followed by tempering slowly to 15 °C and subsequent acidification through slow hydrolysis of glucono delta lactone, resulting in a drop in pH to 5.0 and thereafter renneting at 20 °C followed by setting and cutting of curd and subsequent cooking at 35 °C for ~30 min. The method enabled manufacturing of Cottage cheese curd with average moisture, curd yield and curd hardness being 74.30%, 11.88% and 648.30 mN, respectively.</p> </abstract>