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Noncoagulated, Exponential-Phase Cultures, and Preacidified Skimmilk for Decreasing the Setting Time for Manufacturing Cottage Cheese¹

Dairy Science Department, University of Georgia, Athens 30601

ABSTRACT

Exponential-phase, noncoagulated starter cultures and skimmilk acidified with food-grade acids were utilized to decrease the setting time in the conventional method for manufacturing Cottage cheese.

Noncoagulated, exponential-phase cultures were prepared with 0.05% inoculum of a commercial lactic culture in reconstituted skimmilk and incubating at 21 C for 15 hours, or by using 1.0% inoculum and incubating at 32 C for 5 hours. Sufficient amounts of citric acid, phosphoric acid, and a commercial mixture of these acids were added to reconstituted skimmilk to produce acidities approximating those of the exponential-phase starter cultures.

The time required for manufacturing Cottage cheese by the conventional short-set procedure was compared with that using exponential-phase cultures and preacidified skimmilk. High-acid-coagulated starters (controls) were inoculated into skimmilk at 6% as in the conventional method for the manufacture of short-set Cottage cheese. The noncoagulated, exponential-phase starters were inoculated into skimmilk at 25%.

Exponential-phase starters with no pre-acidification of the skimmilk decreased the setting time by 35% from that of the conventional procedure. Preacidification of skimmilk with phosphoric acid or a mixture of citric and phosphoric acids along with exponential-phase starters decreased the setting time 44%. Citric acid as the acidulant in combination with exponential-phase starters decreased the setting time 52% as compared to the conventional procedure.

¹ Journal Series Paper No. 647, University of Georgia, College of Agriculture Experiment Stations, College Station, Athens.

² Data in this paper are from a thesis submitted by the senior author in partial fulfillment of the requirements for the degree Master of Science.