Creamed Cottage Cheese

  • Floyd W. Bodyfelt
  • Dave Potter

Cottage Cheese Defined

Creamed cottage cheese is a soft, unripened cheese that is usually made by the acid 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), salted, and packaged.

Cottage cheese is consumed as a fresh product (within a maximum of 3–4 weeks). Consequently, 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 employed in the manufacturing process. The overall sanitation procedures and...


Skim Milk Whey Protein Concentrate Salty Taste Cottage Cheese Psychrotrophic Bacterium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Floyd W. Bodyfelt
    • 1
  • Dave Potter
  1. 1.Prof. Emeritus Oregon State UniversityOR

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