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Journal of Dairy Science Vol. 42 No. 3 553-556
© 1959 by American Dairy Science Association ®
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A Curd Firmness Test for Cottage Cheese1

Douglas B. Emmons and Walter V. Price2

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Equipment and a method for measuring the firmness of large-curd cottage cheese have been described. A close relation was established between this method and the organoleptic evaluation of curd. Under the conditions of these experiments, firmness of uncreamed curd before salting could not be used to predict accurately the total solids content of the uncreamed curd after salting.

This method of measuring curd firmness should prove useful wherever an objective evaluation of curd firmness is needed in experimental research or in the commercial laboratory.

FOOTNOTES

1 Approved for publication by the Director of the Wisconsin Agricultural Experiment Station.

2 Present address: Dairy Technology Research Unit, Canada Department of Agriculture, Ottawa, Canada.






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Copyright © 1959 by the American Dairy Science Association ®.