Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture

Caleiun, chloride, anhydrous, when used at the rate of 0.02% of the skimmilk, was not beneficial in the manufacture of cottage cheese from pasteurized skimmilk, from skimmilk heated to 175 F. for 30 rain., from "low-heat" nonfat dry milk (NDM), or from "bakery-tYi)e" NDS{.