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Characteristics of Cottage Cheese from Water and Permeate Reconstituted Retentates

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Skim milk retentates concentrated approximately 6.5 to 1 by ultrafiltration were reconstituted to mixtures of varying protein percents with water or permeate and made into cottage cheese. Resulting creamed cottage cheeses displayed good to excellent flavor and generally soft body and smooth textures. Composition and quality differences were small between cheese made from water and from permeate reconstituted skim milk retentates.

Total solids, fat, protein, and ash of cottage cheeses increased with total protein of the cheese making mixtures. Depending on protein percents of cheese making mixtures, approximately 13.0 to 23.0 kg uncreamed cottage cheese per 100 kg reconstituted milk mixture was obtained. Cheese yield efficiency ranged from 3.9 to4.7 kg cheese/kg total protein.

Wheys made from water reconstituted retentate cottage cheese contained 1.94 to 2.9% total solids and from permeate reconstituted retentates contained 6.2 to 7.5% total solids.