摘要：In this paper the Cottage cheese samples, from controlled skimmed milk (with 3.5 % proteins), ultrafiltered (UF) and skimmed milk with different protein content (≈ 5%, 6% and 8%) adjusted with permeates, have been produced. Fermentations are obtained at 22 °C, by the addition of 0.5 % mesophilic culture, „O“ type (DVS-culture, Chr. Hansen’s Lab., Denmark) and without rennet addition. The increased protein content has the greatest influence on the fermentation time (from 17 to 24; 27 and 29.5 hours) as well as on the cheese yield (from 15.2 to 25.3; 26.4; and 37.7 %). By the ultrafiltration applied, an increased protein content (18.8-19.7 %), ash (0.86- 0.99 %), calcium (115-137 mg/100g) and dry matter (21.4-23.5 %) have been obtained in comparison with control sample (17.26 % protein, 0.75 % ash, 105 mg/100g calcium, and 20.7 % dry matter). Better sensory characteristics of the experimental cheeses have been obtained in comparison with control samples. The control sample showed slightly softer consistency, and more smaller and more crumbly grains. The most efficient cheese yield, calculated on the basis of milk protein content, is obtained with UF-skimmed milk with ≈5 % protein. The best sensory characteristics, during entire storage time in refrigerator (14 days at +5 °C), are obtained with Cottage cheese produced from UF-skimmed milk with ≈ 6 % protein content.
