Some Distribution Patterns of Cottage Cheese Particles and Conditions Contributing to Curd Shattering

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Abstract
Four sieves each of different mesh size were used successfully to separate curd particles by size. Percentages of curd on each sieve showed effects of using different knives and making procedures. The grit value, or percentage of the curd as fine particles collected on the finest, ~6-in. mesh sieve, reflected the more important forces of curd shattering of uncreamed Cottage cheese. Grit produced during cutting and cooking gives a rough tactual response, whereas grit from tender curd developed during washing, creaming, and packaging does not. Type of milk, manufacturing technique, creaming, and packaging affected grit levels. Cottage cheese exposed to freezing temperatures for six months, or otherwise made abnormally or irregularly, showed excessively high levels of grit or cheese dust, as high as 34%, whereas uncreamed curd with good texture, manufactured from wholly reconstituted skimmilk, showed values under 5%.

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