JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 43 No. 4 480-490
© 1960 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Emmons, D. B.
Right arrow Articles by Torrie, J. H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Emmons, D. B.
Right arrow Articles by Torrie, J. H.

Effects of Lactic Cultures on Acidity and Firmness of Cottage Cheese Coagulum1

Douglas B. Emmons2 and Walter V. Price

Department of Dairy and Food Industries

James H. Torrie

Department of Agronomy, University of Wisconsin, Madison

ABSTRACT

Nonfat dry milk reconstituted to give 11% solids-not-fat was made into Cottage Cheese coagulum at 90° F., by adding 7% starter and 1 ml. rennet/1,000 lb. of skimmilk. Seventeen different cultures were used.

A close relation was found between pH of curd and curd strength produced by active cultures. Regardless of their activity, the cultures showed essentially the same relation between curd strength and decrease in pH after coagulation.

The 17 cultures varied widely in their relations between curd strength and titratable acidity of whey, and in their relations between pH of curd and titratable acidity of whey.

High titratable acidity produced by some cultures at the A–C end point was associated with floating curd during heating. The phenomenon seems to be explained by varied production by the different cultures of weakly ionized acids such as carbonic and acetic acid.

The data explain why occasional vats of milk do not coagulate at normal titratable acidity values, and indicate that it is not always desirable to use the same culture for making both Cottage Cheese and Cultured Buttermilk.

FOOTNOTES

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

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






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1960 by the American Dairy Science Association ®.