Dairy Ingredients for Food Processing

290 Chapter 11

FDA, 2003 ). The milk fat content of cottage

cheese is not less than 4% by weight of the

fi nished food and the moisture content is not

more than 80%. Cottage cheese with lower

fat content (1%) is also available. In addition,

cottage cheese dry curd containing less than

0.5% milk fat and no more than 80% of mois-

ture is marketed as cottage cheese dry curd

or dry curd cottage cheese. The dairy ingre-

dients used for manufacturing this cheese are

skim milk, concentrated skim milk, and

nonfat dry milk. If concentrated skim milk or

nonfat dry milk is used, water may be added

in a quantity not in excess of that removed

when the skim milk was concentrated or

dried.

This cheese is made from pasteurized

skim milk, concentrated nonfat milk or

reconstituted nonfat dry milk. Calcium chlo-

ride may be added to the milk at a level not

to exceed 0.02% (calculated as anhydrous

calcium chloride) of the weight of the milk.

A small amount of rennet may be added.

Coagulation of skim milk is accomplished by

fermentation with Lactococcus lactis subsp.

lactis or Lactococcus lactis subsp. cremoris.

generated in situ by an added culture or by
direct addition to hot milk. Such cheeses do
not involve ripening and are consumed as
fresh cheeses.
Figure 11.4 shows the classifi cation of
acid - coagulated cheeses. There are two types,
according to the coagulating procedure used.
In the fi rst type, coagulation of milk at ambi-
ent temperatures is accomplished by lactic
acid produced as a result of fermentation
with lactic acid bacteria. Cottage cheese,
quark and cream cheese are examples of fi rst
type of acid coagulated cheeses. The second
type is produced by direct acid addition and
heat. This type includes ricotta, chhana,
paneer, and queso blanco.

Cheeses Obtained by Acidifi cation
with Culture

Table 11.10 displays the chemical composi-
tion of cultured, acid - coagulated cheeses.
Cottage Cheese: Cottage cheese is the
soft uncured cheese prepared by mixing
cottage cheese dry curd with a creaming
mixture. It is a Grade A product (USDHHS

Figure 11.4. Acid - coagulated cheeses and their classifi cation.

Cheese

Acid

coagulated

milk

Coagulated by

lactic acid

produced by

culture

Directly acidified

and heat

coagulated

Rennet

coagulated

milk

Cottage cheese

Cream cheese

Quark

Ricotta

Chhana

Paneer

Queso Blanco

Most cheese

varieties