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Journal of Dairy Science Vol. 43 No. 7 931-944
© 1960 by American Dairy Science Association ®
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Observations on Creaming of Cottage Cheese1

Douglas B. Emmons2 and Walter V. Price

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

ABSTRACT

A method of measuring the amount of free dressing or free liquid in a carton of creamed Cottage Cheese was devised by standardizing size of draining surface, time, temperature, and other conditions having possible effects on such an empirical test.

Increases in the following factors increased the amount of dressing retained per 100 g. of curd and decreased curd firmness: holding time after creaming, curd breakage, pH, and fat in the finished cheese—providing the increase in fat was attained by adding more dressing with the same fat content. Higher temperature of holding creamed cheese decreased firmness of curd but had little effect on amount of dressing retained. Adding stabilizers to thicken the dressing or increasing pressures used for homogenizing dressing caused more retention of dressing. Increasing salt from 0 to 2% increased the amount of dressing retained and decreased firmness of curd, but adding higher percentages reversed these effects.

This study indicated the probable functioning of two separate mechanisms affecting the retention of dressing by curd: one was the absorption of serum from the dressing by the curd, and the other was adsorption of dressing on the surface of the curd.

FOOTNOTES

1 Approved for publication by the Director of the Experiment Station, University of Wisconsin, Madison.

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






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Copyright © 1960 by the American Dairy Science Association ®.