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Showing 1 to 13 of 13 for “"Cottage cheese"”.
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The Effect of Sodium Hexametaphosphate on Cottage Cheese Yields
<p>A major concern in the cottage cheese industry is the inefficient use of the available milk proteins. Currently, the methods of cottage cheese manufacture convert an average of only 74.9% of the milk proteins into cottage cheese, while the remainder are removed in the by-product whey (43, 56). …
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Flavor development in lactic fermentation of ultrafiltered cottage cheese whey
… A model system based on protein collected from cottage cheese whey was used to investigate this phenomenon;The whey proteins were concentrated 10-fold by ultrafiltration through a membrane with 30,000 MW cutoff, diluted 1:1 with water and reconcentrated to a final concentration of 6-7% of the …
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The Electrophoretic Properties of The Proteins in Cottage Cheese Curd
Made available in DSpace on 2014-12-05T23:08:00Z (GMT). No. of bitstreams: 1 6206120.pdf: 6226070 bytes, checksum: b1c24074c69ff90e62c58388093b2c1d (MD5) Previous issue date: 1962
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A Comparison of Cottage Cheese Yields Using Culture and Direct Acidification
<p>Commercial production of cottage cheese constitutes a significant portion of the total fluid milk utilization in the U.S. Since 1955, yearly per capita consumption of cottage .cheese has steadily increased from 1. 77 kg (3.9 lb) to a high of 2.45 kg (5.4 lb) in 1971 and 1972 (101, 122). A …
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Comparison of Two Cultures for Use in Preacidified Skimmilk for Cottage Cheese Manufacture
… and are largely removed during washing of the Cottage cheese curd. Therefore, flavor compounds are normally added to the cheese in the creaming mixture. Because of the many factors involved in the preparation and use of lactic starter or culture bacteria, it would be advantageous to develop a …
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Use of modified atmosphere technology to maintain quality of direct-set cottage cheese
Sales of cottage cheese have been on the decline since 1972. Several factors have contributed towards this decline, including limited shelf-life. Cottage cheese shelf-life is estimated to be 10-21 days, in standard, non-barrier containers held at refrigeration temperatures. Shelf-life is shortened …
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Incorporation of Acid Whey Powders in Probiotic Yogurt
… powder from Main Street Ingredients (MS) was of cottage cheese whey and that from Century Food Internationals (CF) was of acid casein whey. Treated yogurts were supplemented with A WP @ of 1.9 and 3.8% (w/v). Yogurt samples were analyzed for changes in titratable acidity, pH and counts of yogurt …
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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt
<p>Cottage cheese whey (CCW) could be a good source of predigested nitrogenous compounds for yogurt and probiotic bacteria. The objective of this study was to optimize the incorporation of CCW solids and make them a functional yogurt ingredient. Ultra filtered CCW and CCW were used to replace 1.9, …
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Energy Consumption and Greenhouse Gas Emissions from Commercial and Manufacturing Sectors Specific Studies on HVAC Equipment and Dairy Processing
… sequences, fluid milk, cream, whey and</p> <p>cottage cheese. The mass and energy balance of each individual unit operation in the sequence were studied and the total GHG emissions per unit of final product were found. Compared to natural gas (NG) use, the GHG emission from electricity use by …
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Dairy Food Consumption in Educated, Older Women in Virginia: Use of Focus Groups to Examine Attitudes and Perceptions
… Many felt that dairy food packages, particularly cottage cheese and reduced-fat ice creams, were too large for a single person and resulted in spoilage and wasted money. Women found it difficult to locate and read expiration dates, and some expressed confusion over “Use By” and “Sell By” dates. …
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Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat
<p>Cheese is one of five products in the dairy industry that increased in per capita sales in 1990 (Milk Industry Foundation, 1991). In the past decade, cheese sales increased by 25.8% (Milk Industry Foundation, 1991). In 1980, 23.5% of the United States milk supply was utilized by the cheese …
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Use of Dry Whey and Lactose Hydrolysis in Yogurt Bases
… yearly. About 80% of the whey is from whole milk cheese and 20% from cottage cheese manufacture. It is estimated that just over one-half of this whey is used and the remainder is disposed as waste (6). In the middle ages, whey was utilized as a pharmaceutical drug, as a skin balm, and in cattle …