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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
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Defining Optimal Conditions for Making Cottage Cheese from Reconstituted Milk Powder.

C H White1, J M Ryan1

  • 1Department of Dairy Science, Louisiana Agricultural Experiment Station, Louisiana State University, Baton Rouge, Louisiana 70803.

Journal of Food Protection
|March 30, 2019
PubMed
Summary
This summary is machine-generated.

The best cottage cheese was made from 10.5% reconstituted non-fat-dry milk with a 0-hour hold, offering optimal moisture, set time, cost, and appearance. No significant differences were found between 0- and 12-hour holds in pilot studies.

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Area of Science:

  • Food Science
  • Dairy Technology
  • Product Development

Background:

  • Cottage cheese production traditionally uses liquid milk, but milk powder offers potential for cost-effectiveness and extended shelf-life.
  • Optimizing manufacturing parameters like milk solids concentration and holding time is crucial for achieving desired product quality and yield.
  • Previous research has explored various factors influencing cottage cheese characteristics, but specific optimization for reconstituted milk requires further investigation.

Purpose of the Study:

  • To determine the optimal solids level and holding time for manufacturing cottage cheese from reconstituted milk powder.
  • To evaluate the impact of different manufacturing parameters on cottage cheese yield, moisture content, setting time, and curd appearance.
  • To compare the cost-effectiveness of cottage cheese produced from reconstituted milk powder versus traditional skim milk.

Main Methods:

  • Laboratory-scale production of cottage cheese using milk powder reconstituted at 8.0-20% solids and held at 6°C for 0, 12, 24, or 36 hours.
  • Pilot plant studies evaluating four optimal solids levels (10.5, 12, 13, 15%) and two holding times (0 and 12 hours at 4.4°C).
  • Analysis of yield, total solids, moisture characteristics, setting time, cost, and curd appearance, with comparisons to control skim milk cheeses.

Main Results:

  • A 0-hour holding period resulted in shorter setting times compared to longer hold periods.
  • Cottage cheese manufactured from 10.5% reconstituted non-fat-dry milk with a 0-hour hold demonstrated superior moisture control, set time, cost, adjusted yield, and curd appearance.
  • Pilot plant studies showed no significant differences (P<0.05) between 0- and 12-hour holding periods for any measured parameter; 10.5% solids cheese was slightly cheaper and had less matted curd than 12.0% solids cheese.

Conclusions:

  • Manufacturing cottage cheese from 10.5% reconstituted non-fat-dry milk with a 0-hour hold is recommended for optimal quality and cost-effectiveness.
  • The holding time had minimal impact on measurable parameters in pilot plant studies, suggesting flexibility in production scheduling.
  • Reconstituted milk powder offers a viable alternative for cottage cheese production, with quality comparable to traditional skim milk cheeses at a potentially lower cost.