PJB-2020-101
FUNCTIONAL, TEXTURAL, PSYSIOCHEMICAL AND SENSORY STUDY OF COTTAGE CHEESE STANDARDIZED WITH FOOD GRADE CITRIC AND ACETIC ACID
Muhammad Bahadur Ali
Abstract
Pakistan is an agricultural country. Agriculture is the back bone of economy of Pakistan. Milk is one of important product of livestock. Pakistan ranks in top five countries in race of milk production. Most of milk is produced in rural areas that have no developed system of processing and storage. The whole quantity of milk is not consumed and milk wastes especially in winter. Milk wastage can be reduced by converting it into different products. Cottage cheese is one of the simplest cheese form made from milk. It contains all essential nutrients. Cottage cheese is a good source of protein. Recently it was made with the use of tatri (Punjab Food Authority has banned the use of loose items for commercial use) and lemon juice. The use of above mentioned ingrediants do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants (citric and acetic acid). Cottage cheese was analyzed for physicochemical, functional, microbial and sensory analysis. The use of food grade organic acid 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 and is not good for use but citric acid at the level of 0.4% was found best on all aspects.
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