Magazine article from our research archive:
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Looking for Mr. longlife. (improving shelf-life of cottage cheese)
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Dairy Foods
- Article date:
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March 1, 1995
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Copyright informationCOPYRIGHT 1995 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A new system has been developed in Cornell University that can double the shelf-life of cottage cheese. The inventor, Joseph Hotchkiss, believes that the system can be used to lengthen product shelf-life of other dairy products as well. Shelf-life extension is done by adding carbon dioxide (CO2) to the product. Through a series of tests, it has been observed that CO2 injection improves the quality of cottage cheese up to a period of 30 days.
High temperature heat treatment of fluid products has been a tremendous boon to dairy processors, enabling them to drastically lengthen product shelflife.
Unfortunately, the same technology cannot be applied to cottage cheese, because high heat ...
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