International Journal of Dairy Technology · 1986 · 14 citations · 3 references
BioenergyAgricultural EconomicsMinor SludgeCottage Cheese ManufactureFood MicrobiologyPublic HealthSkimmed MilkFood TechnologyHealth SciencesFood FermentationFood StructureCottage Cheese CurdFood SafetyFood SpoilageFood EngineeringFood ProcessingMicrobiologyMinor Sludge FormationFood BioprocessingYield Loss
The formation of sludge on the bottom of vats during cottage cheese manufacture was investigated. The sludge layer contained 4.23‐8.11% of the casein originally present in the vat and was probably caused by agglutinins present in the skimmed milk. Homogenization of the skimmed milk before addition of starter reduced the agglutination of bacteria during the early stages of acid development and eliminated minor sludge formation. Curd yield was increased by up to 5% and average manufacturing time was reduced by 40 min following homogenization.
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