Consumers were asked to indicate a flavor and texture preference for one of two creamed and salted small-curd cottage cheeses made by direct-acid-set or conventional short-set culture methods. When a commercial starter distillate flavor was added to direct-acid-set cheese, its flavor and texture were preferred over cheese made by the culture method. Conversely, when flavor was not added to the direct-acid-set cheese, consumers preferred the flavor and texture of the cultured product. Differences among mean flavor or texture scores of three age groups were not significant (< 20, 20–40, > 40). Preferences for texture appeared to be biased by flavor.
An imitation milk was formulated by combining 4 parts of neutralized, direct-acid-set, cottage cheese whey with 6 parts of whole milk, and fortifying with .5% nonfat dry milk solids (NFDM). Whey collected from a commercial plant was neutralized, clarified, blended with milk, fortified with NFDM, pasteurized, homogenized, and packaged in ½-gal. paper cartons in the Kansas State University (KSU) dairy processing plant. Calculated raw material costs were compared for 2.0% low fat milk, 3.25% milk, and for imitation milks with those same milkfat concentrations. The 2.0 and 3.25% imitation milk could be formulated with savings of 35 and 25 cents per gallon, respectively. Coded samples of the product were compared with regular KSU whole milk by 112 persons. Of these, 45% identified the KSU milk samples, 35% thought the experimental product was the KSU milk, and 20% could tell no difference. The milk sample was preferred for flavor by 42% of the consumers, 32% had no preference, and 26% preferred the imitation milk. The imitation milk, containing 11.5% total solids and 2.4% protein, was .5% lower in total solids and 1.0% lower in protein than KSU whole milk.