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Tests to Measure Syneresis and Firmness of Cottage Cheese Coagulum, and Their Application in the Curd-Making Process¹

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

ABSTRACT

Whitaker (6) and others have pointed out that certain lots of reconstituted nonfat dry milk (NDM) are difficult to use in making cottage cheese. The manufacture of miniature batches of cottage cheese can be used to evaluate the cottage cheese-making characteristics of reconstituted NDM. However, the time and special techniques required by such a method and the difficulty of interpreting the results make it desirable to search for simpler, less laborious methods. Since the curd from desirable reconstituted NDM expels whey rapidly and is firm at cutting, tests which measure these characteristics might be used to evaluate NDM for cottage cheese.

The purpose of this report is to describe a test, its application and relative accuracy for measuring the moisture-expelling characteristics of cottage cheese curd.

In this discussion, the term coagulum refers to skimmilk gel from coagulation to the start of heating; from that point, the gel is called curd.

¹ Published with the approval of the Director, Wisconsin Agricultural Experiment Station, Madison.

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