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Problems in Cottage Cheese Production for 1959¹

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

The biggest problem facing the cottage cheese industry in 1959 is the same as it was in 1958—that is, to make the best cottage cheese in the most efficient manner, to get it to the consumer in the shortest time possible with the best flavor, and at a price that will encourage the consumer to eat more cottage cheese than ever before. Although shelf life of cottage cheese has been greatly prolonged, it does not improve with age. Freshness is still a premium factor.

Let us enumerate the important steps, not necessarily in order of importance, that will help achieve the stated objectives. What is the first requirement for high-quality cottage cheese? It is high-quality milk of good flavor and good keeping quality. Need it be Grade A milk? Not necessarily—in some markets it might need to be Grade A, but it does not follow that only Grade A milk is of fine flavor or good keeping quality. Furthermore, let us ask the following questions and give brief answers:

1. Is Grade A milk safer than ungraded milk? It should be, if Grade A regulations are properly enforced.
   
2. Will cottage cheese made from Grade A milk protect the public health better than that made from ungraded milk? It is possible, although properly pasteurized milk is safe unless heat-stable toxins have been produced in contaminated raw milk.
   

¹ Presented at Dairy Technology Conference, University of Illinois, March 25 and 26, 1959.