Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

Milk is an excellent source of nutrients. It a balanced diet. Cheeses are fermented milk product. There hunderds cheese types. Cottage dairy product made by the coagulation milk. nutritionally most suitable diet for lactose intolerant people. contains all essential Recently cottage was with use tatri and lemon juice. The do not produce good quality end This project aimed to standardize using food grade coagulants. analyzed physicochemical, textural, functional sensorial analysis. organic acids produced strong results. increase in acid level increases yield but it remains organolaptically. Sensory results reveals that acetic has bitter aftertaste. citric at 0.4% found best on aspects.