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Keeping Quality of Creamed Cottage Cheese¹

The Ohio Agricultural Experiment Station, Wooster

ABSTRACT

The keeping quality of creamed Cottage cheese at 42 ± 2 F was prolonged from 40 to 67% by (a) high-heat treatment of the skimmilk and curd, (b) cooling of the curd in the whey, (c) addition of aureomycin to the wash-water, and (d) addition to the cream dressing of sorbic acid, potassium sorbate, lactic and phosphoric acids. The effectiveness of the treatments was related to a retardation of microbial growth during storage of the cheese.

Addition of nisin, citric acid, and flavor-producing cultures to Cottage cheese dressings did not improve the keeping quality of the cheese. The latter two treatments retarded the growth of spoilage organisms but did not prevent the development of fermented-type flavors during storage.

¹ Article No. 46: 64, Ohio Agricultural Experiment Station.