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Recent Developments in Cottage Cheese Manufacturing Procedures

Department of Dairy and Food Industries, University of Wisconsin

D. B. Emmons

Dairy Technology Research Institute, Department of Agriculture, Ottawa, Canada

ABSTRACT

Outstanding work of permanent benefit to the cottage cheese industry has been done—and we know is still under way—under the direction of many of our contemporaries, some of whom are present today. It is essential to salute their accomplishments which today are helping to make the growth of cottage cheese the most dramatic ever witnessed in the cheese industry. We should thank them all, but can name only a few: Elliker, Collins, Babel, Lundstedt, Harmon, Doan, Deane, Czulak, and their associates for their outstanding work on keeping quality and starters and their attributes; Ashworth, Coulter, McMeekin, Jenness, Herreid, and their coworkers for scientific knowledge of the proteins and properties of milk and dry milk; Reid, Zakariasen, Parmelee, Collins, Wilkowski, Hedrick, Tuckey, Henson, and their colleagues for information on milk composition, nonfat utilization, and yields; Lundstedt, Jensen, Stone, Tretsven, Phillips, Fouts, Angevine, Schock, Ramsey, Hales, and Honer for manufacturing ideas and techniques; and health officials in many states and in the U. S. Public Health Service for guidance in the protection of this perishable food product.