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Solubilization of Cottage Cheese Curd by Alkaline Wash Waters and Its Causes¹

Dairy Department, University of Missouri, Columbia

ABSTRACT

Cottage cheese was manufactured and washed twice in each of several water-mineral mixtures adjusted to pH levels of 4.8, 5.0, 7.0, 9.0, and 11.0. Curd solubilization was detected only in water adjusted to pH 11.0. However, water adjusted to pH 11.0 and containing 250 ppm SO₄⁼ did not solubilize curd. A definite relationship between curd solubility and the buffering capacity of the water at high pH values was established. Water containing 250 ppm Cl^- at pH 11.0 dissolved 7.66% of the curd; whereas, 3.89% of the curd was solubilized by water containing 120 ppm CO₃⁼ Extension of exposure time of curd to wash water caused highly significant increases in amounts of curd solubilized. Exposure for 4 hr resulted in a 3.6% curd equivalent loss.

¹ Contribution from the Missouri Agricultural Experiment Station. Journal Series no. 4069.

² Present address: U.S. Army, Fort Bliss, Texas.

³ Present address: Swift and Company, Chicago, Illinois.