低酸度,クリーム添加コテージ・チーズの製造試験
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概要
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Because the ordinary cottage cheese tastes too much sour, it was tried to make more delicious cottage cheese which was flavored with cream and had less acid taste.Important points at the time of manufacturing cottage cheese from raw skim milk are as follows: amount of starter added, 2% of the amount of skim milk used for the manufacture; setting temperature, about 21-22°C.; maximum temperature of heating curd, 40°C.; exchanging whey for warm water, twice; washing curd particles with cold water, twice; amo-. unt of salt added, 2% of the amount of curd; amount of cream added, amount enough to make the fat content of the product 4%.Important points at the time of manufacturing cottage cheese from pasteurized skim milk are the same as those in case of raw skim milk except the following three points: amount of starter added, 5% of the amount of skim milk used for the manufacture; setting temperature, about 27°C.; maximum temperature of heating curd 45°C.In each case, less acid and delicious cottage cheese was obtained, but the cheese from pasteurized skim milk was generally superior in flavor to that from raw skim milk, and its body was a little softer and slightly pasty.Average value of acidity and pH of the cottage cheese were respectively 0.095% and 4.73 in case of raw skim milk and respectively 0.082% and 4.77 in case of pasteurized skim milk; sourness of the products was very mild in each case.Average water content of the cheeses both from raw skim milk and from pasteurized skim milk was respectively 77.35% aad 78.24%; there was little difference between them, but average yield of both cheeses was respectively 12.2% and 14.7%; the latter was pretty more than the former.When the cottage cheeses were stored at the temperature of 20°C., pH value of the cheeses both from paseurized skim milk and from raw skim milk was 4.6 to 4.7 immediately after making, but became 4.2 to 4.3 two days later, and after that there was very little change for four days.The cheese from pasteurized skim milk did not show any remarkable change in flavor even on the sixth day after making, but in case of the cheese from raw skim milk, off-flavor developed on the third or fourth day, and after that it gradually became strong. From this result it was made clear that the cottage cheese from pasteurized skim milk was much superior in keeping quality to that from raw skim milk.
- 公益社団法人 日本畜産学会の論文
公益社団法人 日本畜産学会 | 論文
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