A dual-acidification process for the manufacture of direct-acidified Cottage cheese.

摘要

A technology is described for manufacturing Cottage cheese which involved initial cold (4 degrees C) acidification of milk with HCl to bring down the pH to 5.3 followed by tempering slowly to 15 degrees C and subsequent acidification through slow hydrolysis of glucono delta lactone, resulting in a drop in pH to 5.0 and thereafter renneting at 20 degrees C followed by setting and cutting of curd and subsequent cooking at 35 degrees C for ~30 min. The method enabled manufacturing of Cottage cheese curd with average moisture, curd yield and curd hardness being 74.30%, 11.88% and 648.30 mN, respectively