A Curd Firmness Test for Cottage Cheese
Douglas B. Emmons, Walter V. Price
Journal of Dairy Science
Abstract
Summary And Conclusions Equipment and a method for measuring the firmness of large-curd cottage cheese have been described. A close relation was established between this method and the organoleptic evaluation of curd. Under the conditions of these experiments, firmness of uncreamed curd before salting could not be used to predict accurately the total solids content of the uncreamed curd after salting. This method of measuring curd firmness should prove useful wherever an objective evaluation of curd firmness is needed in experimental research or in the commercial laboratory.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
curd firmness test measures firmness of large-curd cottage cheese
“Equipment and a method for measuring the firmness of large-curd cottage cheese have been described.”
curd firmness test correlates with organoleptic evaluation of curd
“A close relation was established between this method and the organoleptic evaluation of curd.”
curd firmness test cannot predict total solids content of uncreamed curd after salting
“Under the conditions of these experiments, firmness of uncreamed curd before salting could not be used to predict accurately the total solids content of the uncreamed curd after salting.”