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Characteristics of Commercial Nonfat Dry Milk for Cottage Cheese¹

Department of Dairy Technology, The Ohio State University and The Ohio Agricultural Experiment Station, Columbus

ABSTRACT

Thirty samples of commercial low-heat nonfat dry milk were subjected to bacteriological, chemical, and physical tests to determine their uniformity. Cottage Cheese was made from 17 of the samples to determine the curd-making properties.

Results are presented for standard plate, direct microscopic, psychrophilic, and coliform counts, titratable acidity, lactic acid, ash, calcium, nitrogen, whey protein nitrogen, dispersibility, and rennet curd tension. Powders obtained from different plants varied considerably, whereas those received from the same plant over a 4-mo. period were relatively uniform. About 90% of the samples contained sweet-curdling organisms which were resistant to 80°C. for 10 min.

Considerable differences were observed in the Cottage Cheese-making properties of the reconstituted milks. There was no apparent relationship between curd quality and cooking time, or between any of the bacteriological, chemical, and physical properties and the curd-making characteristics of the powders.

Cutting the curd at lower than normal titratable whey acidities resulted in a marked reduction in the time required for cooking the cheese. This was done without any impairment to curd quality of nonfat dry milks containing relatively low whey protein nitrogen, and low rennet curd tension values.

¹ Technical article 16: 60. The Department of Dairy Technology. Journal article 75–60, The Ohio Agricultural Experiment Station. Supported in part by Hatch Funds through the Ohio Agricultural Experiment Station and by the Ohio Dairy Products Research Fund.