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Cottage Cheese Whey Derivatives as Ingredients of Cottage Cheese Creaming Mixes

Department of Animal and Dairy Science, University of Georgia, Athens 30602

ABSTRACT

Cottage cheese whey derivatives prepared by several methods were examined to determine their suitability for incorporation into cottage cheese creaming mixes. Preparation methods were: A) ultrafiltration followed by vacuum evaporation; B) neutralization, lactose hydrolysis, followed by vacuum evaporation; C) vacuum evaporation only. The ratios of protein to lactose (total carbohydrate) of these three preparations were: A = 2:2.6; B= 3:2(1:5);C = 1:5.

These whey derivatives were incorporated into cottage cheese creaming mixes (minimum 20% total solids, 12.4% fat) as half of the milk solids-not-fat. The ultrafiltered derivative was incorporated into a low fat creaming mix (6.2% minimum fat).

After pasteurization and homogenization, separate portions of each formulation were cultured with starter and directly acidified and flavored with starter distillate. The pH, titratable acidity, viscosity of the creaming mixes, and absorption of the creaming mix by the curd were measured.

When added to fresh cottage cheese curd at a 1 to 2 ratio, the acidified creaming mix formulations containing vacuum evaporated untreated whey or ultrafiltered vacuum evaporated whey were rated higher overall by trained panelists than any cultured dressing or low-fat formulation. Of these two formulations, the one containing the ultrafiltered derivative had a higher ratio of protein to lactose.