588. The influence of the content and composition of protein in milk on the manufacture of cottage cheese

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Abstract
1. The problem of unsatisfactory curd formation in cottage-cheese manufacture has been studied in relation to milk composition.2. Addition of calcium chloride to the milk did not produce significant improvement.3. There was a distinct breed difference in the curd formation; Jersey milk produced satisfactory curd whilst Friesian milk invariably produced unsatisfactory curd.4. Dilution of Jersey milk to the same level of precipitable casein as Friesian milk resulted in unsatisfactory curd.5. The presence of 10 % Friesian milk in Jersey milk rendered the latter unsatisfactory.6. The Walker formol titration for determination of casein gave significantly high values with Friesian milk. This is attributed to the different distribution of nitrogen in Friesian milk.