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A Method for Standardizing the Biacetyl Content of Creamed Cottage Cheese¹

Dairy Department, Purdue University, Lafayette, Indiana

ABSTRACT

The addition of 0.15% citric acid to creamed cottage cheese held at 45° F. did not increase the biacetyl content; whereas, addition of Streptococcus citrovorus gave a slight increase and addition of both citric acid and S. citrovorus gave still more of an increase. No biacetyl was formed in a 12% fat creaming mixture containing S. citrovorus or S. citrovorus plus 0.15% citric acid. Considerable biacetyl was produced in a creaming mixture containing large numbers of S. citrovorus after it was adjusted to pH 4.2 with citric acid and held at 70° F. Cottage cheese creamed with such a preparation had a high initial biacetyl content.

The most satisfactory method of preparing a creaming mixture which contains sufficient biacetyl and volatile acid to influence the flavor of creamed cottage cheese is the following: Heated skimmilk is inoculated with a pure culture of S. citrovorus and, after sufficient growth, adjusted to pH 4.3 with sterile citric acid. Further incubation at 70° F. results in the formation of considerable biacetyl and volatile acid. The skimmilk culture thus prepared is used to standardize the fat content of cream to about 12%. Standardization of biacetyl is accomplished by varying the fat content of the cream in the creaming mixture and, therefore, the amount of skimmilk culture to standardize the fat content. Cheese creamed with such a preparation has an appreciable amount of flavor immediately after creaming.

¹ Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Series Paper No. 1399.

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 Poods, Inc., Walton, New York.