Abstract
Creamed cottage cheese is a soft, unripened cheese that is usually made by coagulation of pasteurized skim milk by added lactic culture or acidulants, with or without the addition of minute quantities of milk-coagulating enzymes (as curd conditioners). The coagulum is cut into various-sized curd particles by special sets of knives, heated (cooked), and held for a sufficient time to facilitate firming of the curd and removal of the whey. Once the curd has developed the appropriate consistency (firmness or “meatiness”), the whey is drained. Then the curd is washed; creamed (usually) with a salted dressing in which other flavoring agents, cultures, and preservatives may be added; and packaged. Cottage cheese is generally consumed fresh (within 2–3 weeks). The flavor attributes of this product depend on a combination of the sensory qualities of skim milk and cream dressing ingredients, as well as properties of the lactic cultures, and sanitation practices. This chapter elaborates on cottage cheese make procedures, quality attributes and common defects encountered.
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Potter, D., Vargo, D. (2023). Creamed Cottage Cheese. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_7
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