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

Published online by Cambridge University Press:  01 June 2009

J. H. Henson  and
T. B. Miller
J. H. Henson
Affiliation:
Massey Agricultural College, Palmerston North, New Zealand
T. B. Miller
Affiliation:
Massey Agricultural College, Palmerston North, New Zealand
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Extract

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 2 , June 1955 , pp. 211 - 218
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

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