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Keeping Quality of Cottage Cheese

Meyer-Blanke Company, St. Louis, Missouri

ABSTRACT

The great increase in cottage cheese consumption can be maintained by more uniform quality and extension of shelf-life. Some manufacturers do not realize that although cottage cheese is an excellent food for people, it is a very perishable product and also provides an excellent medium for the growth of many microorganisms. Only fresh, good quality skimmilk should be used and all steps in the manufacturing process must be scientifically controlled. Cottage cheese must be packaged in a room free from contamination by airborne organisms. The cultures must be pure and they must be handled properly. Temperatures must be controlled throughout processing and storing, as well as through all channels to the final consumer. The water supply must be free from spoilage organisms.

CHANCES IN PROCESSING AND PRESENT BLAND FLAVOR OF COTTAGE CHEESE

It is the bland, mild acid, and clean flavored cottage cheese that has increased consumption in western and midwestern states.