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Influence of Washing on Properties of Small Curd Cottage Cheese Made on the Pilot Scale

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

ABSTRACT

Unwashed and washed small curd cottage cheeses were produced by three-step washing treatments with deionized water adjusted to pH 4.5 and by cooling in whey, respectively, resulting in temperatures of about 35°C, 28°C, and 16°C after each step. Washed curd was firmer than unwashed curd and contained lower percent total solids and more casein. Washed and unwashed curds showed separate relationships between firmness and total solids but a common relationship for firmness versus casein content.