Process for improving the quality of direct acidified Cottage cheese. (10th July 2014)

• Record Type: Journal Article
• Authors: Makhal, Subarna; Kanawjia, Suresh Kumar; Giri, Apurba
• Is Part Of: International journal of dairy technology. Volume 67:Number 4(2014:Nov.)
• Page Start: 530
• Page End: 538
• Publication Date: 2014-07-10
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12143
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" id="idt12143-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>The effects of plain and fermented curd dressing ripened by single (<italic>Lactococcus lactis</italic> subsp. <italic>lactis</italic> biovar. <italic>diacetylactis</italic>) as well as mixed‐strain starter cultures (<italic>L. lactis</italic> subsp. <italic>lactis; L. lactis</italic> subsp. <italic>cremoris; L. lactis</italic> subsp. <italic>lactis</italic> biovar. <italic>diacetylactis:</italic>: 1:1:1), different levels of fat (18–24%) in curd dressing and inoculation rate (1–5%) on direct acidified Cottage cheese were observed. Ripened curd dressing containing 22% fat and mixed‐strain starter cultures at 3% imparted a pleasant acidic note, delicate overtones of diacetyl, improved the body and texture, visual appearance and thereby enhanced the overall quality of the product.</p> </abstract>