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Role of calcium chloride and heat treatment singly and in combination on improvement of the yield of direct acidified Cottage cheese

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Abstract

Recovery of whey proteins, decreasing curd fines losses and improving the ability of curd to hold moisture appear some critical approaches to result in a product with reasonably higher yield. In the present study, attempts were made to increase yield of direct acidified Cottage cheese with the addition of CaCl2 alone as well as in combination with higher heat treatment. The effect of CaCl2 alone added @ 0.012, 0.016 and 0.02 % as well as with high heat treatment at 85, 90 and 95 °C for 5 min on the total protein and whey proteins contents (DM basis), moisture retention and the resultant curd yield as well as the quality of Cottage cheese was studied. It showed that CaCl2 @ 0.02 % significantly (P<0.05) increased the curd yield to 12.76 % against 12.16 % for the control with an additional increase by 4.93 %, mainly because of the increased (P < 0.05) moisture content of 74.80 % compared to the control (74.35 %), while CaCl2 @ 0.02 % along with heat treatment at 90 °C/5 min enhanced (P < 0.05) the curd yield to 13.52 % compared to the control sample by about 11.18 %. The treatment significantly (P<0.05) increased the whey proteins and total protein contents to 13.93 and 87.69 % against the control with the corresponding values being 1.20 and 73.41 %, respectively with an improved (P<0.05) moisture retention of 75.10 % compared to the control (74.35 %).

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Authors and Affiliations

  1. Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India

    S. Makhal, S. K. Kanawjia & Apurba Giri

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  1. S. Makhal
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  2. S. K. Kanawjia
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  3. Apurba Giri
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Correspondence to Apurba Giri.

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Makhal, S., Kanawjia, S.K. & Giri, A. Role of calcium chloride and heat treatment singly and in combination on improvement of the yield of direct acidified Cottage cheese. J Food Sci Technol 52, 535–541 (2015). https://doi.org/10.1007/s13197-013-1028-5

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  • DOI: https://doi.org/10.1007/s13197-013-1028-5

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