Chapter 26. Cottage Cheese

  1. Y. H. Hui Senior Scientist
  1. Stephanie Clark1,
  2. David E. Potter2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch26

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Clark, S. and Potter, D. E. (2006) Cottage Cheese, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch26

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Washington State University, Department of Food Science and Human Nutrition, 1 Dairy Road, Pullman, WA 99164-6376, USA

  2. 2

    Nordica Licensing Inc., 10 Levine Ct., Madison, WI 53714, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • cottage cheese production;
  • cottage cheese evaluation;
  • “hows” and “whys” of cheese processing steps

Summary

This chapter contains sections titled:

  • Introduction

  • Production of Cottage Cheese

  • Evaluation of Cottage Cheese

  • Summary

  • References

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