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Cottage cheese from ultrafiltered skim milk retentates in industrial cheese making


Cottage cheese from ultrafiltered skim milk retentates in industrial cheese making



Journal of Dairy Science 69(6): 1479-1483



ISSN/ISBN: 0022-0302

DOI: 10.3168/jds.s0022-0302(86)80562-8

Ultrafiltered skim milk retentates were transported to a large industrial cottage cheese plant for milk supplementation leading to cottage cheese. The resulting industrial products were observed for composition, yields, whey component losses, and quality. Ten lots of small curd cottage cheese were made in vats containing up to 6593 kg skim milk. Retenate supplemented skim milks, concentrated approximately 10% (1.1:1) and 20% (1.2:1) in total protein, were very similar in initial composition to the controls. Mean cheese yield values from milks supplemented to 1.2:1 total protein were significantly higher than mean unsupplemented control milk values. Cheese yield efficiencies, per kilogram total solids, were also significantly higher in the retentate cheese but not when calculated per kilogram total protein. Total solids, total protein, and ash were higher in cottage cheese wheys from retentate supplemented cheese and were directly related to retentate supplementation concentration. Mean whey component loss per kilogram cheese exhibited significant decreases from milks of higher retentate supplementation. Retentate supplemented skim milk produced industrial cottage cheese of comparable quality to cheese made from unsupplemented control skim milks.

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Accession: 001327659

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Related references

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