A study of the moisture, riboflavin, fat, calcium, and nitrogen of creamed cottage cheese from six local sources
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"A study of the moisture, fat, riboflavin, calcium, and nitrogen content of creamed cottage cheese from various local manufacturers has been made. Variations in the methods were found to exist. Probably those variations were the manufacturer’s way of securing better quality as it refers to palatabillty and other physical characteristics. No one sample of the six analysed was found to be consistently higher in all the nutrients studied. Curd size did not seem related to amount of moisture, riboflavin and calcium values were lowest in those samples which contained the highest per cent of moisture. The relatively high moisture content of the creamed cottage cheese samples resulted in lower nutritive values. Two of the creamed cottage cheese samples contained less cream and more moisture than that specified by Federal standards. No attempt seemed to be made by the manufacturers to standardize the amount of milk fat added. Results showed that protein values were fairly uniform for all samples studied. However, they were lower than some workers have reported. Minor variations in ths creamed cottage cheese method appeared to affect the protein and calcium content. While the number of samples observed in this study is inadequate for definite conclusions. Indications are that the nutritive value of the finished product might be Influenced by small differences in the process of making creamed cottage cheese. More manufacturers in this vicinity seem to prefer the sweet curd type of cottage cheese which has a tendency toward higher nutritive value. Further controlled study in the chemistry of cottage choose making is suggested in order to determine how factors could affect the calcium content, and how titratable acidity and pH might affect nutritive value. Cottage cheese is considered an excellent source of high-quality protein and studies could bo made to determine how protein portions, other than lactalbumin, are lost In the whey. While it is necessary to maintain palatability, it is also important to study the process of manufacturing and factors that affect the original composition of the skim milk In order to obtain maximum nutritive quality in the finished product."--Summary.
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