Foods: Cottage cheese

Safe foods cottage cheese, some wines... 

Flavors are often used to create the impression of flavor where Httie or none exist, and they impart food products with a recognizable character. Some food products would not exist without the addition of flavorings, eg, soft drinks, water ices, confectionery, milk desserts, etc. Many food products need a specific flavor note to characterize them among other similar products of the same food category, eg, citms soft drinks, mint candies, gingerbread, yogurt, and cottage cheese. 

Though unacceptable to humans, the radiated foods seem palatable to bacteria. Thus satisfactory cottage cheese has been made from sterilized milk. 

Cheese is a concentrated dairy food produced from milk curds that are separated from whey. The curds may be partially degraded by natural milk or microbial enzymes during ripening, as in cured cheeses, or they may be consumed fresh, as in uncured cheeses like cottage cheese. Most commonly, a bacterial culture with the aid of a coagulating enzyme like rennin is responsible for producing the initial curd. The... 

A relatively new procedure for making cottage cheese, the direct-acid-set method, currently accounts for about one-fifth of all cottage cheese made in the United States. Using food-grade acids to effect coagulation eliminates problems associated with bacterial cultures and... 

Sharma, H. S., Bassette, R., Mehta, R. S. and Dayton, A. D. 1980. Yield and curd characteristics of cottage cheese made by the culture and direct set methods. J. Food Prot. 43, 441-446. 

Peri, C. and Dunkley, W. L. 1971. Reverse osmosis of cottage cheese whey. I. Influence of the composition of the feed. J. Food Sci. 36, 25-30. 

Goel, M. C., Kulshrestha, D. C., Marth, E. H., Francis, D. W., Bradshaw, J. G. and Read, R. B., Jr. 1971. Fate of coliforms in yogurt, buttermilk, sour cream, and cottage cheese during refrigerated storage. J. Milk Food Technol. 34, 54-58. 

Ryser, E. T., Marth, E. H. and Doyle, M. P. 1985. Survived of Listeria monocytogenes during manufacture and storage of cottage cheese. J. Food Prot. 48, 746-750. 

In terms of percentage of protein content of basic sources, the animal sources far excel the plant sources. For example, the protein content of some typical unfortified foods is as follows 20-30% for cooked poultry and meats 19-30% for cooked or canned fish 25% for cheese 13-17% 17% for cottage cheese 16% for nuts 13% for whole eggs 7-14% for dry cereals 8.5-9% for white bread 7-8% for cooked legumes and about 2% for cooked cereals. 

Well over 85,000 tons (76.500 metric tons) of yeast dry matter are produced in the United States alone each year. About 75% of this is in the form of bakers yeast, the remaining 25% represents about equal amounts of food yeast and feed yeast. This production issues from four types of manufacture (1) Bakers yeast is grown batchvvise in aerated molasses solutions. (2) Candida, utilis is obtained from wood pulp mill spent liquid. (3) K. fragiH.r is grown batchwise in cottage cheese whey, (4) Dried yeast is recovered as spent beer yeast. Worldwide production of all types of food and feed yeast is estimated at more than 450,000 dry tons (405.000 metric tons) per year. 

Rosenberg, M., Wang, Z., Sulzer, G., Cole, P. 1995. Liquid drainage and firmness in full-fat, low-fat, and fat-free Cottage cheese../ Food Sci. 60, 698-702. 

Sorbic acid and sorbates are effective against yeasts and molds. Sorbates inhibit yeast growth in a variety of foods including wine, fruit juice, dried fruit, cottage cheese, meat, and fish products. Sorbates are most effective in products of low pH including salad dressings, tomato products, carbonated beverages, and a variety of other foods. 

View supplements as just that an adjunct to, not a replacement for, dietary calcium. Nonfat and low-fat dairy foods, with the exception of cottage cheese, are excellent sources of calcium and belong in everyone s diet throughout life. Shoot for two or even three... 

Producing bland fluid lecithins is possible by redispersing the de-oiled lecithin in clean oils that have been properly refined and deodorized. Lecithin flavors are not typically a problem in food applications because lecithins are used in most foods at low levels. Laboratory tests have shown that in finished food formulations, lecithins can either accentuate or reduce the flavor intensity of salt, acids, and some spices. However, lecithin flavors can penetrate bland dairy-based systems. Studies have shown that 0.25% de-oiled lecithin could be detected in cottage cheese (31). 

Merin, U. and Cheryan, M., Eactors affecting the mechanism of flux decline during ultrafiltration of cottage cheese whey, J. Food Proc. 

Tables lO.l to 10.5 may be useful as an orientation and a source of specific information for sections in this chapter. Table 10.1 lists the inorganic nutrients in various foods. One of the more striking aspects of these data is the fact that potassium concentrations in plant foods are much higher than those of sodium. Another point, raised under calcium and phosphate, is that green leafy vegetables (broccoli) and dairy products (cottage cheese) are high in calcium, whereas meats have relatively low levels of this nutrient. The calcium/phosphate ratios of various fcKids are also discussed in this section. These ratios can be easily calculated from the data in the table. Food iron data from tw o sources are listed. Milk and milk products, which contain high levels of many nutrients, are very low in iron.

Conventional foods probiotic-containing yogurts, fluid milk, and cottage cheese consumed primarily for nutritional purposes, but also for probiotic benefits... 

Associations in the food and related industries collect data on everything from soup to nuts, including potato chips, pineapples, sauerkraut, and a host of other products. For example, the Milk Industry Foundation, whose main office is in Washington, D. C., assembles data on production, consumption, and sales of milk, fluid milk products, and cottage cheese for its membership. 

Herve, A. -G., J. Tang, L. Luedecke, and H. Peng. 1998. Dielectric properties of cottage cheese and surface treatment using microwaves. Journal of Food Engineering 37 389-410. 

Diffusion of Whey Components from Small Curd Cottage Cheese During Washing, S. Food Sci.,... 

Until recently, no antibiotic could be added directly to food for human consumption in the U.S. Natamycin (Pimaricin) has now been approved for use on the surface of cheese and cheese slices to extend shelf life (58). Shahani and associates (59) noted that Natamycin treatment prolonged the shelf life of Cottage cheese, Cheddar cheese and Parmesan cheese samples inoculated with toxigenic molds. Natamycin has also been found effective in controlling surface mold in Italian cheeses (60). 

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