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Properties of Casein Important in Making Cottage Cheese¹

Department of Food Science, University of Illinois, Urbana

ABSTRACT

Many Cottage cheese manufacturers are not aware that they are colloidal chemists of a sort—but they are. Good Cottage cheese is the result of utilizing the properties of the colloidal calcium caseinate particles in milk to make a product of the desired quality. When Cottage cheese is tough and rubbery, the Cottage cheese curd has been produced under a specific set of environmental conditions; but when it is soft, mushy, and weak, another set of environmental conditions is responsible for producing those characteristics in the curd.

1. Casein is dispersed as colloidal calcium caseinate. Casein is the main protein in milk. It exists in the form of extremely small particles in association or combination with calcium and phosphate and small amounts of magnesium and citrate. These particles can be separated from milk by high-speed centrifugation, leaving the whey proteins and dissolved constituents in the liquid portion of milk.

¹ Presented at the Conference on Cottage Cheese and Sour Cream, University of Illinois, October 15 and 16, 1963.