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Journal of Dairy Science Vol. 41 No. 1 214-215
© 1958 by American Dairy Science Association ®
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Score-Card and Guide for Cottage Cheese1

N. C. Angevine

Meyer-Blanke Co., St. Louis, Missouri

L. H. Harmon

Department of Dairy, Michigan State University, East Lansing

H. C. Olson

Department of Dairy, Oklahoma State University, Stillwater

S. L. Tuckey

Department of Food Technology, University of Illinois, Urbana

D. M. Irvine, Chairman

Dairy Department, Ontario Agricultural College, Guelph, Canada

ABSTRACT

The scoring guide enumerates the common defects and the suggested score. This guide should assist in standardizing the grading of cottage cheese for contests or for routine plant quality control. The suggested ranges for the defects are based largely on 20-yr. averages of judges' scores of other dairy products at the International Students' Contests. The terms which have been used are defined, in order to assist in describing the defects. The product is considered unsalable if it is scored below the normal range.

Ideal cottage cheese. The flavor of cottage cheese should be similar to fresh, clean skimmilk or cream (if creamed). Cottage cheese should have a slightly acid, salty taste, with the delicate flavor and aroma of a good lactic starter (diacetyl). The body of cottage cheese should be uniform, smooth, and meaty (not too firm or too soft and pasty). The curd particles should be discrete, uniform in size (regardless of style), and of a natural, creamy-white color. Creamed cottage cheese should have a uniform layer of cream around the curd particles, with a minimum of free cream. Any excess cream should be of a thick consistency (not whey-like or watery).

FOOTNOTES

1 Published according to the policy stated, J. Dairy Sci., 40: 1369. 1957.






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Copyright © 1958 by the American Dairy Science Association ®.