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An investigation of some factors involved in curd shattering during cottage cheese manufacture

Authors: I.D. Mutzelburg, G.J. Dennien, I.A. Frederick and H.C. Deeth


An investigation was made into the cause of shattering of curd during cottage cheese manufacature. Cottage cheese was made from Jersey, Friesian, Australian Illawarra Shorthorn (A.I.S.) and bulk factory milk. Shattering was estimated by measurement of the 'fines' lost in whey and wash water and of 'grit', particles of 1 - <5 mm diameter, present in the cottage cheese curd. Of several milk components analysed, citrate, total protein and casein showed the highest (negative) correlations with fines formation. Of the casein component, the proportion of α S1-casein was significantly positively correlated and that of β-casein significantly negatively correlated with both fines and grit formation. No other significant correlations between levels of milk components and grit formation were observed. Addition of sodium citrate, alone or in combination with sodium caseinate, reduced the formation of fines and grit during laboratory manufacture of cottage cheese. A possible mechanism by which added citrate and casein can reduce shattering in cottage cheese is presented.

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