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Cottage Cheese from Retentate-Supplemented Skim Milk

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

ABSTRACT

Pasteurized milks for cottage cheese were supplemented with skim milk retentate to approximately 1.2:1, 1.4:1, 1.7:1, and 2:1 total protein concentration. Cottage cheese was observed for composition, quality, yields, and whey component losses. Moisture decreased and total protein, casein, and ash rose in cottage cheese made from skim milks of increasing supplementation.

Optimum cheese flavor, body-texture, and appearance were obtained from retentate-supplemented skim milks of 1.7:1 total protein concentration.

Total weight of cottage cheese increased in direct proportion to supplementation. Yield efficiency of control cheese made from unsupplemented skim milks averaged 1.6 kg cheese/kg total solids. Cheese made from 2:1 retentate skim milks averaged 2.2 kg. Yield efficiencies based on casein were essentially the same for control and retentate cheese with from 5.1 to 5.3 kg cheese/kg casein.

All major components of whey calculated as percentage by weight increased with retentate supplementation. Computed as kilograms lost to whey per kilogram cheese obtained, total solids and ash decreased with supplementation and total protein and casein values were equal in wheys from control and retentate cheese.