engleski

The ultrafiltration efficiency on the yield and quality of Cottage cheese

Cottage cheese is a soft fresh cheese, grained type. The control samples of Cottage cheese were produced from skim milk with 0.1% fat (A). The protein quantity of the ultrafiltered skim milk, used for manufacture of experimental cheese samples, was adjusted to an average of 5% (B), 6% (C) and 8% (D) by permeate addition. The fermentation of milk samples, performed at 22°C with 0,5% mesophilic starter culture (DVS, Chr. Hansen's lab.) for direct inoculation of milk, ?O? type, was prolonged from 17 h (A) up to 24 h (B), 27 h (C) and 29.5 h (D). With increased protein quantity in skim milk the experimental cheeses had lower water quantity and higher protein, ash and calcium quantity. The cheese yield efficiency, defined on total protein basis, was the highest for experimental cheese, produced from ultrafiltered skim milk with an average of 5% of proteins (B). The control Cottage cheese (A) had slightly softer consistency and more shattered grains, compared with experimental Cottage cheese grains (B, C and D) which were slightly larger and more uniform size. The experimental Cottage cheese samples (C) obtained from ultrafiltered skim milk with an average of 6% of proteins had the best sensory characteristics, during the whole storage time (14 days) in a refrigerator (at 5 °C).

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