Thesis
FORTIFICATION OF COTTAGE CHEESE WITH PROTEIN AND ITS SHELF-LIFE EXTENSION WITH HIGH PRESSURE PROCESSING
Masters by Coursework, Murdoch University
2026
Abstract
Cottage cheese is a fresh dairy product valued for its high protein content and mild sensory characteristics, yet its commercial life is limited by rapid microbial growth and structural instability during storage. Optimising formulation and processing conditions is therefore essential to improve its quality. This study investigates the combined effects of milk protein concentrate at different concentrations and high-pressure processing at various pressures in cottage cheese production. Several parameters were considered to assess the shelf life of the cottage cheese: Aerobic Viable Count (AVC), pH, colourimetry, sensory of visual and odour, and texture profile analysis. Overall findings show that MPC fortification affects texture and yield, while HPP effectively controls microbial stability and shelf life. The extended shelf life of cottage cheese was 28 days under refrigeration at 4°C, and the optimal condition was identified as 2–3% MPC fortification at 600 MPa for 3 min post-treatment.
Details
- Title
- FORTIFICATION OF COTTAGE CHEESE WITH PROTEIN AND ITS SHELF-LIFE EXTENSION WITH HIGH PRESSURE PROCESSING
- Authors/Creators
- Nurul Amiruddin Khan
- Contributors
- Costas Stathopoulos (Supervisor) - Murdoch University, Food Futures Institute
- Awarding Institution
- Murdoch University; Masters by Coursework
- Identifiers
- 991005909771507891
- Murdoch Affiliation
- School of Medical, Molecular and Forensic Sciences
- Resource Type
- Thesis
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