Cottage cheese
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Thisis a soft, unripened cheese usually made from skim milk. It has mildly acid flavour and consists ofsmall particles or flakes or curd, which have a meaty consistency. Creamedcottage cheese has cream mixed to it upto 4 % level. Both varieties are saltedalways.
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Cottagecheese can be prepared by both, direct acidification and by starter culturemethods. In direct acidification method, any food grade acid, phosphoric,lactic acid etc., are used.
Method of manufacture
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Receiving (pasteurized) milk
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Adding calciumchloride
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Adding starter culture(lactic cultures)
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Adding rennet (0.01 %) Setting ( 30ºC)
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Cutting Cooking (upto 46ºC,over 2 hrs)
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Drainage of whey Washing and drainingthe curd
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Salting
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Creaming
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Details of manufacture
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Receiving of Milk
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Adding calcium chloride
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Adding starter culture
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A high quality starter consisting of either S.lactis, S.cremoris,S.diacetylactis, L.dextranicum, etc., singly or in combination is then added at1 to 2.5 % levels and thoroughly mixed into it.
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Adding rennet
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Setting
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Cutting
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Cooking
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Drainage of whey
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Washing and draining
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The curd is washed after removing all the whey to produce desiredfirmness and mildness in flavour. Thewash water is at the temperature of 21ºC and after soaking for 15 minutes thewater is drained. Second washing is done with water at 16ºC. Draining should be thorough; the cubes areplaced in draining rack with perforations at the bottom, which can be wheeledinto cold store rooms.
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Salting
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This is done when the free moisture has been drained from the curd. Salt can be added to the curd in the vat, orit can be dissolved in the cream for creamed cottage cheese. Salt is added @ 1 % of curd weight.
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Creaming
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Yield
Theyield of cottage cheese before creaming depends essentially on
Processed cheese products
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Processed cheese is produced by blendingshredded natural cheeses of different types and degrees of maturity withemulsifying agents, and by heating the blend under a partial vacuum withconstant agitation until a homogeneous mass is obtained. In addition to natural cheeses, other dairyand non-dairy ingredients may be included in the blend.
Advantages of processed cheese
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Reduced refrigeration cost during storageand transport, which are especially important in hot climates
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Better keeping quality, with lessapparent changes during prolonged storage.
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Great diversity of type and intensity offlavour, e.g. from mild to sharp, native cheese flavour or specific spices.
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Adjustable packaging for various usages,economical and imaginative.
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Suitability for home use as well as forsnack restaurants, e.g. in cheeseburgers, hot sandwiches, spreads and dips forfast foods.
Processed cheeses are characterizedessentially by composition, water content and consistency; according to thesecriteria, three main groups may be distinguished; processed cheese blocks,processed cheese foods and processed cheese spreads. More recently established sub-types ofprocessed cheeses are: processedcheese slices and smoked processed cheese. The first sub-type belongs to the category of processed cheese blocks,while the second could be either block or spread. In addition, another group of processedcheese products should be mentioned, i.e., processed cheese analogues,which are usually based on vegetable fat-casein blends. Finally, the most recent development incheese processing is processed cheese with a completely new look, i.e. naturalcheese-like appearance. Developed in France, thisproduct has an open texture, similar to traditional cheeses, with eyes of about0.5 mm in diameter.
General defects in cheese
Name of the Defect
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Causes
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Prevention
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Colour
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Acid cut/bleached/faded
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Excessive acid development in cheese curd
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Optimum acid development in cheese curd
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High/Unnatural
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Excessive addition of colour to cheese milk
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Optimal addition of colour to cheese milk
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Mottled
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i)combining cheese from two lots
ii)uneven acid development in cheese curd
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Avoiding it and even development of acid
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Finish and appearance
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Cracked Paraffin
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Excessive thickness of paraffin coating on cheese
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Correct thickness of paraffin coating
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Lopsided / hill sided /misshapen
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Incorrect filling and pressing of curd cubes
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Correct filling and pressing of curd cubes
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Rind rot
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Excessive acidity and/or moisture in cheese before curing
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Optimum acidity and/or moisture in cheese before curing
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Body
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Curdy/rubbery
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i)low moisture content in cheese before curing
ii)Low acid development in curd
iii)over-salting cheese
iv)insufficient cheddaring of cheese curd
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Optimal moisture before curing
Optimal acid development
Optimal
salt level
Proper cheddaring
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Texture defects
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Fish eyes/yeast holes
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Contamination with yeasts
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Avoiding contamination with yeasts
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Flavour
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Bitter
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Low quality milk
Low quality starter
iii) Excessive acid and/or moisture in cheese
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By using good quality milk, starter and maintaining optimal acid and moisture in cheese
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Uses of cheese
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Direct consumption as such or in sandwiches
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In the preparation of special dishes (added incut or grated form)
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In the preparation of sauce.
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