Observations on Creaming of Cottage Cheese

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Abstract
A method of measuring the amount of free dressing or free liquid in a carton of creamed Cottage Cheese was devised by standardizing size of draining surface, time, temperature, and other conditions having possible effects on such an empirical test. Increase in the following factors were found to increase the amount of dressing retained by 100 g of curd and decreased curd firmness: holding time after creaming, curd breakage, pH, and fat in the finished cheese[long dash]providing the increase in fat was attained by adding more dressing with the same fat content. Higher temperature of holding creamed cheese decreased firmness of curd but had little effect on amount of dressing retained. Adding stabilizers to thicken the dressing or increasing pressures used for homogenizing dressing caused more retention of dressing. Increasing salt from 0 to 2% increased the amount of dressing retained and decreased firmness of curd, but adding higher percentages reversed these effects. This study indicated the probable functioning of 2 separate mechanisms affecting the retention of dressing by curd: one was the absorption of serum from the dressing by the curd, and the other was adsorption of dressing on the surface of the curd.

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