Quality and Yield of Cottage Cheese Influenced by Psychrotrophic Microorganisms in Milk

Pasteurized milk, milk treated with hydrogen peroxide-catalase, and raw lowprotein milk inoculated with each of two psychrotrophic organisms and uninoculated (control) milks were made into cottage cheese by the direct-acid-set method. Combinations of raw milk treatment, psychrotrophic concentration, separation temperature, and control were studied along with peroxide-catalase treated milk and pasteurized milk similarly inoculated and separated. Also, one trial with pasteurized milk similarly inoculated and separation was made by the culture method and studied. Later, raw and peroxidecatalase treated milks were inoculated after separation instead of before separation prior to being made into cottage cheese by the direct-acid-set method.