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Studies on the Flavor of Creamed Cottage Cheese¹

Dairy Department, Purdue University, Lafayette, Indiana

ABSTRACT

The biacetyl contents of 41 samples of commercial creamed cottage cheese, obtained from retail stores, varied from 0 to 3.2 p.p.m.; 73.1% of samples contained less than 1.0 p.p.m. and 95.1% contained less than 2.0 p.p.m.

When cottage cheese is manufactured by the long-set method, the maximum amount of biacetyl capable of being produced by a lactic culture is not attained at the time of cutting the curd (pH 4.7). During cottage cheese manufacture there is a partition of the milk constituents and flavor compounds. The whey fraction contains considerably more citric acid, lactose, biacetyl, and acetylmethylcarbinol than the curd. However, a proportionate amount of the biacetyl present at the time of cutting is retained by the cheese and the use of a culture producing considerable biacetyl results in cheese with a correspondingly higher biacetyl content.

The addition of citric acid to a creaming mixture for cottage cheese did not result in an increased biacetyl content when the cheese was held at 45° F. The addition of both citric acid and lactic culture to a creaming mixture for cottage cheese increased the biacetyl content when the holding temperature was 45° F., but a sour flavor was evident after several days' storage.

¹ Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Series Paper No. 1387.

² Portion of a thesis prepared by the senior author in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Present address: Breakstone Foods, Inc., Walton, New York.