Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preference scale increased with an increase in the percentage fruit pulp added, texture and appearance. The microbiological status of the treatments was also at acceptable levels at the proposed shelf life of 21 days after which, spoilage microorganisms started to grow. The added fruit pulp increased their keeping quality by increasing the shelf life. The composition of the two desserts types was also acceptable and compared well with results from other studies. It still remains that the fat content played a major role in distinguishing the two dessert types. The effect of the fat, fruit and fat/fruit interaction was evaluated. During shelf life studies, the effect of the fat, fruit, fat/fruit, day, day/fat, day/fruit as well as the day/fat/fruit interaction was also evaluated on the microbiological, pH and titratable acidity values of the treatments with a tendency to decrease by day with an increase in the percentage fruit added. It could then be concluded that the addition of fruit pulp to the fresh cottage cheese increased its shelf life, acceptability and the new product serves as an alternative to fruit blended yogurts which exist in the market. The methods used could be adapted to a small scale and thus be part of food security programmes in South Africa. However, for the new product to partake in the dairy industry, it is recommended that the product be marketed properly. / Dissertation (MInstAgrar)--University of Pretoria, 2010. / Food Science / unrestricted

This study was conducted to compare and contrast potential aroma compounds in the headspace and small molecule metabolites produced as a result of starter culture metabolism in a full-fat and low-fat cheddar cheese model system. Past studies have indicated differences in the headspace flavor compound profiles between full-fat and low-fat Cheddar cheeses with no indication as to what compounds were produced as a result of starter culture metabolism. Starter cultures were incubated in a Cheddar cheese extract environment that was made up of the water-soluble portion of Cheddar cheese with environmental conditions mimicking full-fat and low-fat Cheddar cheese by altering the levels of salt and milk fat globular membrane in the system. Incubation times were up to 14 days at 30°C and samples were taken at days 0, 1, 7, and 14. Headspace analysis was accomplished using solid phase micro-extraction coupled with GC-MS and small metabolites were monitored using metabolomic methods coupled with GC-MS. Results indicate that the starter culture was responsible for an increase in the concentration of propan-2-one, heptan-2-one, 3-methylbutanal, heptanal, benzaldehyde, 2-ethylhexanal, and dimethyl trisulfide in both the full-fat and low-fat medias when compared to their respective controls. While heptanal was present at a higher concentration in the full-fat treatments compared to the low-fat treatments and 2- ethylhexan-1-ol and isothiocyanato cyclohexane were present at higher concentrations in the low-fat treatments compared to the full-fat treatments. Principal component analysis for the headspace compounds showed a clear separation of the treatments with heptanal, p-cymene, nonan-2-one, and undecan-2-one contributing the most to the variation between the full-fat and low-fat samples, while 3- methylbutanal, heptan-2-one, benzaldehyde, 2-ethylhexan-1-ol, 2,6-dimethylheptan-4-ol, and 3-methylbutanol contributed the most to the variation between the controls and treatments. The metabolomics data for both the bacteria and Cheddar cheese extract did not provide a clear separation between the full-fat and low-fat samples.

No description available.

No description available.

No description available.

No description available.

No description available.

Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused by starter failure and abnormally sweet cheese. The lactose content of Monterey cheese made by preacidification was higher (2.9 percent) than that made by the conventional process (1.1 percent), while flavor and body and texture scores were comparable.

The objectives of this research were to compare different types of cocoa and chocolates in the formulation of processed chocolate cheese and aged Cheddar cheese, and to evaluate sensory, physical, chemical and quality parameters of each. Four different varieties of chocolates were utilized along with other ingredients to prepare processed chocolate cheeses and were tested for consumer acceptability for their basic and critical attributes. Chocolate chips of four different types and proportions were incorporated into Cheddar cheese curd, ripened for 105 days, and a trained panel evaluated the sensory parameters. Results indicated that processed chocolate cheese made with Bordeaux chocolate was preferred the most by consumers, followed by those prepared with Ghirardelli, German and Dutch chocolates, respectively. This research provides a platform to pioneer the study of the sensory profiles of the processed chocolate cheeses. Development of a lexiconal study for the Cheddar cheeses with chocolate chips is also necessitated.

Call number: LD2668 .T4 1960 K55