WHAT IS THE CHARACTERISTICS OF COTTAGE CHEESE?
DESCRIPTION
- Cottage cheese is based on a soft acid unripened white cooked curd from skim milk.
- The curd is mostly manufactured using either a short (4-6 hour) or a long (10-18 hour) set.
- The set time is dependent upon the rate inoculation and temperature of milk.
- The curd is eventually blended with cream and salt.
- The curd itself mostly has a bland flavour but the finished product often has a diacetyl/buttery note associated with it.
- Two different curd sizes are manufactured, depending on the method used to manufacture the curd, large grain or small grain CC.
- The fat content of the dressing may be reduced to yield a low-/non fat product.
- The texture of the final should be creamy, with good mouth coating, and smooth.
- Smoothness of the total mass is appreciated positively, so dry, hard grains with little dressing uptake is unwanted.
- Some manufacturer cook extra high, wash with hot water, blend in hot dressing and fill hot (hot pack method) to be able to give long shelf-life, but this does give a different texture, less creamy and smooth, with more firm and rubbery grains and less good dressing uptake. Then also shelf stable for months at room temperature, but not so appreciated by consumers!
- Some manufacturer add stabiliser to the dressing or ferment the dressing to get better yields and better texture, etc.
Attached you will find additional information and specifications.
* Acid-and Acid/Rennet-curd Cheeses. Part B: Cottage Cheese (Dairy Products Technology Center)
* American Cottage Cheese - Clerici Sacco Presentation
* America Cottage Cheese - Sacco Presentation
* Specification: Lyofast MW 030 Q
* Specification: Lyofast MW 032 Q
* Specification: Lyofast MOS 062 A
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