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Journal of Dairy Science Vol. 60 No. 11 1820-1823
© 1977 by American Dairy Science Association ®
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Losses and Recovery of Curd Fines in Cottage Cheese Manufacture

S. D. Cross1, J. M. Henderson and W. L. Dunkley

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

In five California cottage cheese factories, losses of curd as fines in whey and wash water averaged about 4% of the yield of curd. Evaluation of the profitability of recovering the fines indicated that a plant producing 12 million lb (5.4 million kg) of curd per year could save annually a net of about $160,000 using a centrifugal separator or $80,000 using a screen separator.

FOOTNOTES

1 C.E.L., FMC Corporation, Santa Clara, CA 95052.






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Copyright © 1977 by the American Dairy Science Association ®.