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Relation Between Certain Skimmilk Constituents and the Yield of Cottage Cheese

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Cottage cheese is one dairy product which consistently has shown an increase in consumption each year since 1946, when production records for this variety were first started (9). Reasons for this increase are: wider market availability, application of new merchandising techniques to sales, and improved quality of the product. Cottage cheese has become important enough that more attention should be directed toward acquiring a better understanding of the relation of the composition of the skimmilk to its yield. Therefore, an investigation was undertaken to study the relationship of composition of skimmilk to yield of cottage cheese; to determine losses inherent in the cheese manufacturing process, and to develop a formula for predicting yield of cheese, based on one or more constituents of the skimmilk.

HISTORICAL BACKGROUND

The subject of yield control has been neglected in the production of cottage cheese. Dairy plant operators have always expressed yield on the basis of pounds of cheese per 100 lb. of milk, regardless of composition of the milk or cheese.

¹ Present address: Ramsey Laboratories, Chateaugay, X. Y.