Document Type Master's Dissertation Author Boikhutso, Jane Motladi firstname.lastname@example.org URN etd-07042011-162527 Document Title Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese Degree MInstAgrar Department Food Science Supervisor
Advisor Name Title Dr J F Mostert Co-Supervisor Prof E M Buys Supervisor Keywords
- cottage cheese
- dairy desserts
Date 2011-04-11 Availability unrestricted AbstractTwo novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preference scale increased with an increase in the percentage fruit pulp added, texture and appearance. The microbiological status of the treatments was also at acceptable levels at the proposed shelf life of 21 days after which, spoilage microorganisms started to grow. The added fruit pulp increased their keeping quality by increasing the shelf life. The composition of the two desserts types was also acceptable and compared well with results from other studies. It still remains that the fat content played a major role in distinguishing the two dessert types. The effect of the fat, fruit and fat/fruit interaction was evaluated. During shelf life studies, the effect of the fat, fruit, fat/fruit, day, day/fat, day/fruit as well as the day/fat/fruit interaction was also evaluated on the microbiological, pH and titratable acidity values of the treatments with a tendency to decrease by day with an increase in the percentage fruit added. It could then be concluded that the addition of fruit pulp to the fresh cottage cheese increased its shelf life, acceptability and the new product serves as an alternative to fruit blended yogurts which exist in the market. The methods used could be adapted to a small scale and thus be part of food security programmes in South Africa. However, for the new product to partake in the dairy industry, it is recommended that the product be marketed properly.
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Please cite as follows:
Boikhutso, JM 2010, Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese, MInstAgrar dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://upetd.up.ac.za/thesis/available/etd-07042011-162527/ >
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