precautions need to be taken when making cottage cheese with rennin because the curd can become too hard since rennin is used to primarily make hard cheeses. Following the curdling process is the action of cutting the curd and reheating. This next step aids more whey and water to be omitted from the cheese curds. Even though we want to omit the whey from the curds, the whey does have some nutritional properties. Whey contains lactose, B-vitamins, minerals and protein. Whey can also be used for texturing in different food products wanting to be lower in fat because whey protein concentrate can produce a mouth feel similar to fat infused products. Furthermore, it can provide viscosity and stability in such products as well. Throughout this lab, I noticed that the best cottage cheese was the one that contained the whole milk. The milk fat contributed significantly to the mouth feel, firmness, adhesiveness as well as flavor. It had a very rich milky flavor that cottage cheese is characterized for. Compared to all the different type of fat on table 7.1, whole milk had the richest flavor and had a smooth tenderness. Whereas non-fat milk had a dry, really chewy texture which was not appealing to my palate. Based on the instruction provided, ricotta cheeses do not required double heating since acid will bring K-casein to the isoelectric point which will prevent the micelles from precipitating. In ricotta cheese making, the solubility of the protein in acidified whey is reduced. Heating this product denatures the proteins causing it to precipitate out of a fine curd (“Ricotta making illustrated, n.d). The overall product on these different ricottas was a little bit tart in comparison to the cottage cheese as seen on table 7.2. They had a pastier product; however, both types of cheeses still conserved the milky flavor that is characterized for. The ricotta cheese tasted a little bit tart than the cottage cheese. You could taste the milk more in the ricotta cheese than the cottage one. Ricotta cheese was more pasty and smooth than the
precautions need to be taken when making cottage cheese with rennin because the curd can become too hard since rennin is used to primarily make hard cheeses. Following the curdling process is the action of cutting the curd and reheating. This next step aids more whey and water to be omitted from the cheese curds. Even though we want to omit the whey from the curds, the whey does have some nutritional properties. Whey contains lactose, B-vitamins, minerals and protein. Whey can also be used for texturing in different food products wanting to be lower in fat because whey protein concentrate can produce a mouth feel similar to fat infused products. Furthermore, it can provide viscosity and stability in such products as well. Throughout this lab, I noticed that the best cottage cheese was the one that contained the whole milk. The milk fat contributed significantly to the mouth feel, firmness, adhesiveness as well as flavor. It had a very rich milky flavor that cottage cheese is characterized for. Compared to all the different type of fat on table 7.1, whole milk had the richest flavor and had a smooth tenderness. Whereas non-fat milk had a dry, really chewy texture which was not appealing to my palate. Based on the instruction provided, ricotta cheeses do not required double heating since acid will bring K-casein to the isoelectric point which will prevent the micelles from precipitating. In ricotta cheese making, the solubility of the protein in acidified whey is reduced. Heating this product denatures the proteins causing it to precipitate out of a fine curd (“Ricotta making illustrated, n.d). The overall product on these different ricottas was a little bit tart in comparison to the cottage cheese as seen on table 7.2. They had a pastier product; however, both types of cheeses still conserved the milky flavor that is characterized for. The ricotta cheese tasted a little bit tart than the cottage cheese. You could taste the milk more in the ricotta cheese than the cottage one. Ricotta cheese was more pasty and smooth than the