INFLUENCE OF ACID RELATED MANUFACTURING PRACTICES ON PROPERTIES OF COTTAGE CHEESE CURD
Authors:
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 794-797
Abstract
The influences of selected manufacturing practices on textural and physical properties of cottage cheese curd were investigated. The rate of acid development of lactic microorganisms used in making culture set curd and the pH of cutting of the curd were varied using pilot scale cheese making equipment. Culture set curd was compared with curd made by the direct acid set method. The pH of cutting influenced curd properties, although the rate of acid development did not. Textural properties of acid set curd differed significantly from those of culture set curd.Keywords
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