COTTAGE CHEESE

Question 0

Coarse

Answer 0

Too much diacetyl causes a coarse flavor. This compound itself is an essential part of the normal flavor of cottage cheese. Diacetyl is produced by bacteria or by adding a concentrated flavor ingredient to the cheese or to the cream dressing. However, too high a concentration makes the cheese taste somewhat bitter and similar to the flavor of English walnuts.

Question 1

Acid

Answer 1

Astrong,tart acid flavor is caused by bacteria used in manufacturing cottage cheese. This is a clean flavor that should be rather mild and not unpleasant.

Question 2

Fermented/Fruity

Answer 2

This flavor resembles vinegar, pineapple, or other fruit. Bacteria and yeasts are primarily responsible for development of this off flavor, which is easily detected by smell. The flavor is strongly criticized.

Question 3

High Salt

Answer 3

A small amount of salt is added to the creaming mixture to bring out its desirable flavor. The salt taste should not be more noticeable than the flavor of the creaming mixture.

Question 4

Lacks Freshness

Answer 4

This flavor is usually the forerunner of more serious off flavors produced by microorganisms, by absorption of odor or by chemical reactions such as oxidation. The fresh delicate flavor of desirable cottage cheese is missing.

Question 5

Musty/Yeasty

Answer 5

These flavors are grouped together because molds and yeasts grow under the same conditions and are particularly adapted to growth in the acid environment provided by cottage cheese. The true musty defect is best detected by an odor which resembles the odor of a poorly ventilated cellar or damp basement room. The yeasty defect is similar to the flavor of bakers’ yeast or