

@mastersthesis {6478,
	title = {{EVALUATION} {OF} {REDUCED} {WASHING} {AND} {HOT} {PACKING} {AS} {SHELF}-{LIFE} {EXTENDERS} {OF} {CREAMED} {COTTAGE} {CHEESE}},
	year = {1984},
	note = {8515149},
	school = {Louisiana State University and Agricultural \& Mechanical College},
	type = {phdPh.{D}.},
	address = {Ann Arbor},
	abstract = {Cottage cheese coagulum, formed by direct acidification of 189 liters of 12.00\% reconstituted nonfat dry milk (NFDM), was cut, cooked and drained. Without washing, curd was creamed with hot dressing, held for various times to allow cream absorption, packaged, cooled and stored at 5(DEGREES)C. Dressing temperatures of 60, 71 or 82(DEGREES)C and holding times of 0, 30 or 60 min were investigated in order to determine the best combination for unwashed curd. Such parameters as yield, curd-to-cream ratio, amount of free cream, total solids, fat, microbiology, organoleptic properties and shelf-life were used to evaluate creamed unwashed cottage cheese quality. No-washing treatment resulted in good yields and high total solids, but all combinations of dressing temperatures and holding times were not considerably different in cheese quality. However, organoleptic properties were comparable to those found in conventional cheese, but shelf-life was much longer. The combination of 71(DEGREES)C dressing and zero-holding was selected as most suitable for unwashed curd. Samples from this combination attained a 47d shelf-life, while receiving flavor ratings of 7.0 (1-10 scale) at 0d, 7.0 at 7d, 6.8 at 14d, 6.3 at 21d and 5.3 at shelf-life. On using 71(DEGREES)C dressing and zero-holding combination in conjunction with different curd forming methods, cheese quality was not significantly different. However, samples from hot dressing were much better in some attributes than their conventional counterparts. Hot packed samples attained 50d shelf-life, whereas control (conventional) cheese barely survived 35d. Comparisons involving zero, one and two washes with the combination showed that zero wash samples were not different from one wash in flavor, but were somehow lower than two washes. One and two washes were not different flavorwise. Cheese treated with 71(DEGREES)C dressing containing added starter distillate received higher flavor ratings than untreated samples through 35d during storage, thenceforth scores were about the same through shelf-life.},
	keywords = {0359:Food Science, Biological sciences, Food Science},
	url = {http://search.proquest.com/docview/303305273?accountid=14270},
	author = {OAMEN, EDWARD E}
}
