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Temperature-Programmed Cooking of Cottage Cheese^{1, 2, 3, 4,}

Department of Animal Sciences, Purdue University, Lafayette, Indiana

ABSTRACT

An automatic temperature-programmed procedure for cooking Cottage cheese curd was developed. The procedure worked equally well for small or large curd Cottage cheese. Cutting acidities of 0.60 to 0.62% for 10.25% solids skimmilk were necessary to prevent matting of the curd and to obtain maximum yield of Cottage cheese per pound of skimmilk solids. The rapid cooking procedure was used to produce Cottage cheese which was comparable to Cottage cheese produced using conventional cooking procedures. This method of standardized cooking of Cottage cheese should save labor and improve the uniformity of the product.

¹ Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Series Paper Number 2312.

² J. A. Raab, Jr., Borden Company, Columbus, Ohio.

³ Data presented are based on a thesis by J. A. Raab, Jr. in partial fulfillment of the requirements for a Master of Science degree.

⁴ Supported in part by a grant from the American Dairy Association.