Cottage Cheese by Ultrafiltration

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Abstract
Cottage cheese making by direct ultra- filtration with retentates of maximum protein concentration (15%) was ex- plored. Other uhrafihration forms ap- plied included single and double diafiltra- tion and simultaneous fermentation with or without diafiltration. The flavor of Cottage cheese made from single layer cooked retentates ob- tained by diafiltration with simultaneous fermentation approached those conven- tionally manufactured, but the curd, though uniformly smooth, displayed a gelatin-like quality and minimum cream dressing absorption. Cottage cheese from the retentates of high protein concentration displayed con- sistently lower scores for color and general appearance. Making ultrafihrated curds into whipped cream Cottage cheese improved color and appearance. Internal heating of direct acidified and lactic acid fermented retentate curds as single layers with direct steam at atmospheric pressure was rapid; less than 5 s exposure achieved a uniformly cooked body. The future success of making Cottage cheese from skim milk retentates, concen- trated 1:5, is dependent upon solving problems of cooking curds and develop- ing proper texture and cream absorption.