HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Schmidt, F. F. Articles by Marshall, R. T. Search for Related Content PubMed Articles by Schmidt, F. F. Articles by Marshall, R. T.

Solubilization of Cottage Cheese Curd by Wash Water and Its Causes¹

Dairy Department, University of Missouri, Columbia

ABSTRACT

The causes of development of gelatinous curd in Cottage cheese were investigated. The approximate quantities of hydroxides in distilled water necessary to produce gelatination were 500 ppm NaOH and 300 ppm Ca (OH)₂. Hydroxyl concentrations of 0.0125 N caused gelatination. However, less hydroxide was necessary when chlorides were included in the water. The pH range of the effective solutions was 11.5 to 11.9. However, tap water altered the situation by lowering the pH and hydroxyl concentration necessary to produce the defect to 8.7 and 200 ppm Ca(OH)₂, respectively. The sulfates of magnesium, iron, and aluminum failed to produce gelatination in 1% solutions, as did sodium hypochlorite (1,000 ppm) and sodium chloride (1 to 10%).

¹ Contribution from the Missouri Agricultural Experiment Station. Journal Series no. 4070.

² Present address: Swift and Company, Chicago, Illinois.

³ Present address: U.S. Army, Fort Bliss, Texas.