Advertisement

Creamed Cottage Cheese

  • Floyd W. Bodyfelt
  • Dave Potter
Chapter

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...

Keywords

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.

References

  1. American Dairy Science Association. 1987. Score card and guide for creamed cottage cheese. ADSA Committee on the Evaluation of Dairy Products. Champaign, IL.Google Scholar
  2. Angevine, N. 1964. The first commercial cottage cheese production in the U.S. American Cottage Cheese Institute Review. 4(2):1–2.Google Scholar
  3. Bodyfelt, F.W. 1981a. Temperature control monitoring for cottage cheese plants. Dairy Record. 82(1):65.Google Scholar
  4. Bodyfelt, F.W. 1981b. Sensory and shelf-life characteristics of cottage cheese treated with sorbic acid. In Proc. Biennial Marschall Int’l Cheese Conference. Madison, WI.Google Scholar
  5. Bodyfelt, F.W. 1982. Processors need to put some pinch on salt. Dairy Record. 83(4):83Google Scholar
  6. Bodyfelt, F.W., J. Tobias, and G.M. Trout. 1988. Sensory evaluation of cultured milk products. In The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold. New York. pp. 277–295.Google Scholar
  7. Chen, J.H. and J.H. Hotchkiss. 1991. Effect of carbon dioxide on the growth of psychrotrophic spoilage bacteria in cottage cheese. J. Dairy Sci. 74(9):1241–1245.CrossRefGoogle Scholar
  8. Connolly, E.J., C.H. White, E.W. Custer, and E.R. Vedamuthu. 1984. Cultured dairy foods. In The Quality Improvement Manual. American Cultured Dairy Products Institute. Washington, DC. 40 p.Google Scholar
  9. Davies, F.A. 1942. The history of Red Rock cottage cheese. The American Cottage Cheese Institute Review. 4(2):2–5.Google Scholar
  10. Elliker, P.R. 1949. Practical Dairy Bacteriology. McGraw Hill Book Co, New York.Google Scholar
  11. Foster, E.M., F.E. Nelson, M.L. Speck, and R.N. Doetsch. 1957. Dairy Microbiology. Prentice Hall, Inc. Englewood Cliffs, NJ.Google Scholar
  12. Hotchkiss, J.H. and J.H. Chen. 1996. Microbiological effects of the direct addition of CO2 to pasteurized milk and cottage cheese. J. Dairy Sci. 79(1):87.CrossRefGoogle Scholar
  13. Kosikowski, F.V. and D.B. Brown. 1973. Influence of carbon dioxide and nitrogen on microbial populations and shelf-life of cottage cheese and sour cream. J. Dairy Sci. 56:12–18.CrossRefGoogle Scholar
  14. Kosikowski, F.V. and V. Mistry. 1997. Creamed cottage cheese. In Cheese and Fermented Milk Foods. Vol. I. Edwards Brothers, Inc. Ann Arbor, MI. pp. 131–145.Google Scholar
  15. Mather, D.W. and F.J. Babel. 1959. Studies on the flavor of creamed cottage cheese. J. Dairy Sci. 42(5):809–815.Google Scholar
  16. Morgan, M.E. 1970a. Microbial flavor defects in dairy products and methods for their simulation. I. Malty flavor. J. Dairy Sci. 53(3):270.Google Scholar
  17. Morgan, M.E. 1970b. Microbial flavor defects in dairy products and methods for their simulation. II. Fruity flavor. J. Dairy Sci. 53(3):273.Google Scholar
  18. National Dairy Council Newsletter. 1996. The nutritional contributions of cultured dairy foods: past and present. Chicago, IL.Google Scholar
  19. Olsen, H.C. 1980. Cottage cheese no longer a cottage industry. Dairy Record. 8:112–114.Google Scholar
  20. Potter, D. 2007. Personal communication: A history of the Nordica Process of cottage cheese manufacture.Google Scholar
  21. Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre, and D. Ferris. 1994a. California cottage cheese technology and product quality: An in-plant survey. 1. Manufacturing process. Cult. Dairy Prod. J. 29(1):4–11.Google Scholar
  22. Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre, and D. Ferris. 1994b. California cottage cheese technology and product quality: An in-plant survey. 3. Physical properties of curds, dressing and final products. Cult. Dairy Prod. J. 29(3):4–11.Google Scholar
  23. Salih, M.A., W.E. Sandine, and J.W. Ayers. 1990. Inhibitory effects of Microgard™ on yogurt and cottage cheese spoilage organisms. J. Dairy Sci.73:881–886.CrossRefGoogle Scholar
  24. Sandine, W.E. 1984. Use of pasteurized milk cultures of Propionibacterium shermanii as a microbial inhibitor in cultured dairy foods. Unpublished communication. Oregon State University, Corvallis, OR.Google Scholar
  25. Sprenger, W. 1963. Cottage cheese processing methods that optimize product quality and yield. A presentation at the Annual Conference of Oregon Dairy Industries. Corvallis, OR.Google Scholar
  26. Tong, P.S., M. Rosenberg, D. Ferris, G. Sulzer, and S. Gendre. 1994. California cottage cheese technology and product quality: An in-plant survey. 2. Composition and curd particle size distribution. Cult. Dairy Prod. J. 29(2):4–12.Google Scholar
  27. Wyatt, C.J. 1983. Acceptability of reduced sodium in breads, cottage cheese and pickles. J. Food Sci. 48(4):1300.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

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

Personalised recommendations