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Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese
Dissertation (MInstAgrar)--University of Pretoria, 2010.
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University of Pretoria
2013
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| _version_ | 1867613640442511360 |
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| access_status_str | Open Access |
| author2 | Mostert, J.F. |
| author_browse | Mostert, J.F. |
| author_facet | Mostert, J.F. |
| collection | Thesis |
| dc_rights_str_mv | © 2010, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Dissertation (MInstAgrar)--University of Pretoria, 2010. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/26061 |
| institution | University of Pretoria (South Africa) |
| last_indexed | 2026-06-10T12:39:21.733Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2013 |
| publishDateRange | 2013 |
| publishDateSort | 2013 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/26061 Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese Mostert, J.F. Buys, E.M. (Elna Maria) jane@arc.agric.za Boikhutso, Jane Motladi Cottage cheese Dairy desserts UCTD Dissertation (MInstAgrar)--University of Pretoria, 2010. Two 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. Food Science unrestricted 2013-09-07T02:19:16Z 2011-07-05 2013-09-07T02:19:16Z 2011-04-11 2010 2011-07-04 Dissertation 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://hdl.handle.net/2263/26061 > E11/515/gm http://hdl.handle.net/2263/26061 http://upetd.up.ac.za/thesis/available/etd-07042011-162527/ © 2010, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | Cottage cheese Dairy desserts UCTD Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese |
| title | Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese |
| title_full | Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese |
| title_fullStr | Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese |
| title_full_unstemmed | Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese |
| title_short | Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese |
| title_sort | microbiological physico chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese |
| topic | Cottage cheese Dairy desserts UCTD |
| url | http://hdl.handle.net/2263/26061 http://upetd.up.ac.za/thesis/available/etd-07042011-162527/ |