Keeping Quality of Creamed Cottage Cheese

Abstract

The keeping quality of creamed cottage cheese at 42[degree] F [plus or minus] 2[degree] F was prolonged from 40% -67% by high-heat treatment of the skimmilk and curd, cooling of the curd in the whey, addition of aureomycin to the washwater and addition to the cream dressing of sorbic-acid, potassium-sorbate, lactic- and phosphoric-acids. The effectiveness of the treatments was related to a retardation of microbial growth during storage of the cheese. Addition of nisin, citric-acid and flavor-producing cultures to Cottage cheese dressings did not improve the keeping quality of the cheese. The latter 2 treatments retarded the growth of spoilage organisms but did not prevent the development of fermented-type flavors during storage.