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Factors Governing the Manufacture of Sweet-Curd Cottage Cheese¹

Department of Dairy Husbandry, West Virginia University, Morgantown, West Virginia

ABSTRACT

Recently so-called sweet-curd cottage cheese has appeared on the market in many localities. A number of methods for the manufacture of this product have been offered, most of which require the use of rennet extract, doubtless on the assumption that, because rennin can cause coagulation at acidities far below those necessary for acid coagulation, a low-acid curd will result.

The literature on the subject of cottage cheese manufacture, though voluminous, is concerned mostly with setting forth various directions for making the product and places little or no emphasis on the factors governing flavor and body characteristics. However, Van Slyke and Hart (5) found that, in the "cooking" process, heating cottage cheese curd of the acid-coagulated type higher than 100° F. made it too hard and dry, and that the proper water content was about 75 per cent. Recent work has consisted largely of searching for satisfactory methods of making cottage cheese with the use of rennet extract.

¹ Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 116.