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A Simple Method for Estimating Curd Fines in Cottage Cheese Whey¹

Department of Animal Sciences, Purdue University, Lafayette, Indiana

ABSTRACT

During the manufacture of Cottage cheese, shattering of the curd detracts from the appearance of the product marketed. Unless curd fines are recovered from the whey and wash water, loss in yield may be substantial.

Several reports (1–4, 6, 7) have shown that some of the most important factors which affect the amount of shattering during the cooking and washing of Cottage cheese curd are: 1. Quality and solids content of skimmilk used; 2. type and activity of culture used; 3. firmness of coagulum and acidity at cutting; 4. method of cutting and cooking the curd; 5. type and rate of agitation used.

Kosikowski (5) reported a method of measuring curd uniformity for Creamed Cottage cheese. Using a series of sieves, he separated the curd into several size ranges. By comparing weights of fine curd to uniform desired curd, degree of curd breakage was established.

For research on the cooking of Cottage cheese curd, a simple and rapid semiquantitative method to determine curd fines in the Cottage cheese whey was needed.

¹ This paper has been accepted as Journal Paper no. 2260 of the Purdue Agricultural Experiment Station. Work supported in part by a grant from the American Dairy Association. Presented as part of Paper 1150 at the 58th Annual A.D.S.A. Meeting, June 10–19, 1963, Lafayette, Indiana.