Effect of pH at Cutting and during Cooking on Cottage Cheese

Journal of Dairy Science

Volumn 67, Issue 10, 1984, Pages 2200-2209

  Emmons, D B ^a   Beckett, D C ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 17844378820     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(84)81567-2     Document Type: Article

References (18)

1. Influence of washing on properties of small curd cottage cheese made on the pilot scale
2. Influence of cooking procedure on properties of cottage cheese curd
3. Resistance of certain bacteria to cottage cheese cooking procedures
4. Recent research in the manufacture of cottage cheese. Parts I and II
5. Effect of gas-producing cultures on titratable acidity and pH in cottage cheese
6. Reduced washing of cottage cheese and increased recovery of whey solids
7. Determination of total solids in heterogeneous heat-sensitive foods
8. Effects of lactic cultures on acidity and firmness of cottage cheese coagulum
9. Recent developments in cottage cheese manufacturing procedures
10. A simple method for estimating curd fines in cottage cheese whey
11. Characteristics of commercial nonfat dry milk for cottage cheese
12. Control of pH in cottage cheese manufacture
13. Factors governing the manufacture of sweet-curd cottage cheese
14. Problems in the production of cottage cheese
15. Modification of the curd firmness test for cottage cheese
16. Relationship between titratable acidity and pH during lactic acid fermentation in reconstituted nonfat milk