Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

• Autor(a) principal: ALI,Muhammad Bahadur
• Data de Publicação: 2022
• Outros Autores: MURTAZA,Mian Shamas, SHAHBAZ,Muhammad, SAMEEN,Aysha, RAFIQUE,Saima, ARSHAD,Rizwan, RAZA,Nighat, AKBAR,Zainab, KAUSAR,Ghazala, AMJAD,Adnan
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100693
• topic: Pakistan; livestock; coagulants; tatri and lemon

Abstract Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet for lactose intolerant people. It contains all essential nutrients. Recently cottage cheese was made with the use of tatri and lemon juice. The use of tatri and lemon do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants. Cottage cheese was analyzed for physicochemical, textural, functional and sensorial analysis. The use of food grade organic acids produced strong results. The increase in acid level increases the yield but it is not remains good organolaptically. Sensory results reveals that the use of acetic acid has a bitter aftertaste. The use of citric acid at the level of 0.4% was found best on all aspects.