Increased stability cottage cheese product

Details Increased stability cottage cheese product Increased stability cottage cheese product

A - Human Necessities

23

C

A23C 19/076 (2006.01)

Patent

CA 2291570

An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate -containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or loner at refrigeration temperatures. The increased stability is obtained without loss of organoliptic properties and without extensive process modifications.

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