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M E Johnson - One of the best experts on this subject based on the ideXlab platform.
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effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield functionality and nutritional profile of cheddar Cheese
Journal of Dairy Science, 2020Co-Authors: E Reale, J J Jaeggi, M E Johnson, S Govindasamylucey, M Molitor, J. A. LuceyAbstract:Some European dairies use low concentration factor microfiltration (MF) in their Cheese plants. Removal of whey protein (WP) from milk before Cheesemaking using microfiltration without concentration provides the opportunity to produce a value-added by-product, milk-derived whey. However, few studies have focused on the effects on Cheese properties caused by the depletion of WP from Cheese milk. Most studies have concentrated Cheese milk using MF in addition to depletion of WP. In our approach, Cheese milk was not concentrated during WP depletion using MF. We wanted to quantify residual WP levels in Cheese made from MF milk and to explore whether WP depletion from milk would influence functionality, nutritional profile, and Cheese Quality during ripening. Casein (CN) contents for all milks were kept at ∼2.5%, to eliminate the confounding factor of concentration of CN, which was observed in some previous MF studies. Cheese milks had similar ratios of CN to fat. Three standardized milks were produced with various CN:true protein (TP) ratios: (a) control with a CN:TP ratio of 83:100, (b) 35% WP depletion, 89:100 CN:TP, and (c) 70% WP depletion, 95:100 CN:TP. Cheddar Cheeses were made from MF milk with various WP depletion levels and aged for 9 mo, and their functionality was evaluated during ripening. We found no major differences in Cheese composition or pH values between samples. Cheese yield, solids recovery, and nitrogen recovery were slightly higher in the 95:100 CN:TP Cheeses compared with the control. These enhanced recoveries reflect that MF-treated milk started with a higher fraction of CN-based protein solids, rather than WP solids. The standardized milk from the 95:100 CN:TP treatment also had a slightly higher fat content compared with the control, likely helping to increase Cheese yield. Rheological properties of Cheeses during heating were similar between treatments. Hardness initially decreased with age for all Cheeses due to proteolysis or solubilization, or both, of calcium phosphate. Maximum loss tangent (LT), an index of Cheese meltability, was slightly lower for the control Cheese until 30 d of ripening, but after 30 d, all treatments exhibited similar maximum LT values. The temperature where LT = 1 (crossover temperature), an index of softening point during heating, was slightly lower for MF Cheese compared with the control Cheeses during ripening. Microfiltration treatment had no significant influence on proteolysis. Sensory properties were similar between the Cheeses, except for bitterness. Bitterness intensity was slightly lower in the MF Cheeses than in the control Cheeses and increased in all Cheeses during ripening. We detected no major differences in the concentrations of key nutrients or vitamins between the various Cheeses. Depletion of WP in Cheese milk by MF did not negatively affect Cheese Quality, or its nutritional profile, and resulted in similar Cheesemaking yields.
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A 100-Year Review: Cheese production and Quality
Journal of Dairy Science, 2017Co-Authors: M E JohnsonAbstract:In the beginning, Cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher Quality Cheese. Traditional Cheese making could not keep up with the demand for Cheese, and the development of the factory system was necessary. Cheese Quality suffered because of poor-Quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for Cheese making. Although by all accounts cold storage improved Cheese Quality, it was the improvement of milk Quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled Cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of Cheese took us back to the fundamental principles of Cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during Cheese making and ripening. As milk production increased, Cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of Cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.
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standardization of milk using cold ultrafiltration retentates for the manufacture of swiss Cheese effect of altering coagulation conditions on yield and Cheese Quality
Journal of Dairy Science, 2011Co-Authors: S Govindasamylucey, J J Jaeggi, M E Johnson, C Martinelli, J. A. LuceyAbstract:Fortification of Cheesemilk with membrane retentates is often practiced by Cheesemakers to increase yield. However, the higher casein (CN) content can alter coagulation characteristics, which may affect Cheese yield and Quality. The objective of this study was to evaluate the effect of using ultrafiltration (UF) retentates that were processed at low temperatures on the properties of Swiss Cheese. Because of the faster clotting observed with fortified milks, we also investigated the effects of altering the coagulation conditions by reducing the renneting temperature (from 32.2 to 28.3°C) and allowing a longer renneting time before cutting (i.e., giving an extra 5 min). Milks with elevated total solids (TS; ∼13.4%) were made by blending whole milk retentates (26.5% TS, 7.7% CN, 11.5% fat) obtained by cold (<7°C) UF with part skim milk (11.4% TS, 2.5% CN, 2.6% fat) to obtain milk with CN:fat ratio of approximately 0.87. Control Cheeses were made from part-skim milk (11.5% TS, 2.5% CN, 2.8% fat). Three types of UF fortified Cheeses were manufactured by altering the renneting temperature and renneting time: high renneting temperature = 32.2°C (UFHT), low renneting temperature = 28.3°C (UFLT), and a low renneting temperature (28.3°C) plus longer cutting time (+5 min compared to UFLT; UFLTL). Cutting times, as selected by a Wisconsin licensed Cheesemaker, were approximately 21, 31, 35, and 32 min for UFHT, UFLT, UFLTL, and control milks, respectively. Storage moduli of gels at cutting were lower for the UFHT and UFLT samples compared with UFLTL or control. Yield stress values of gels from the UF-fortified milks were higher than those of control milks, and decreasing the renneting temperature reduced the yield stress values. Increasing the cutting time for the gels made from the UF-fortified milks resulted in an increase in yield stress values. Yield strain values were significantly lower in gels made from control or UFLTL milks compared with gels made from UFHT or UFLT milks. Cheese composition did not differ except for fat content, which was lower in the control compared with the UF-fortified Cheeses. No residual lactose or galactose remained in the Cheeses after 2 mo of ripening. Fat recoveries were similar in control, UFHT, and UFLTL but lower in UFLT Cheeses. Significantly higher N recoveries were obtained in the UF-fortified Cheeses compared with control Cheese. Because of higher fat and CN contents, Cheese yield was significantly higher in UF-fortified Cheeses (∼11.0 to 11.2%) compared with control Cheese (∼8.5%). A significant reduction was observed in volume of whey produced from Cheese made from UF-fortified milk and in these wheys, the protein was a higher proportion of the solids. During ripening, the pH values and 12% trichloroacetic acid-soluble N levels were similar for all Cheeses. No differences were observed in the sensory properties of the Cheeses. The use of UF retentates improved Cheese yield with no significant effect on ripening or sensory Quality. The faster coagulation and gel firming can be decreased by altering the renneting conditions.
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Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese
Journal of Dairy Science, 2004Co-Authors: Selvarani Govindasamy-lucey, A.l. Bostley, J J Jaeggi, M E Johnson, John A. LuceyAbstract:The effects of using cold ultrafiltered (UF) retentates (both whole and skim milk) on the coagulation, yield, composition, and ripening of Parmesan Cheese were investigated. Milks for Cheese making were made by blending cold UF retentates with partially skimmed milk to obtain blends with 14.2% solids and a casein:fat ratio of 1.1. Cutting times, as selected by the Cheese-maker, were ∼15 and ∼20 min for experimental and control milks, respectively. Storage modulus values at cutting were similar, but yield stress values were significantly higher in UF retentate standardized milks. Cheese yields were significantly higher in UF retentate standardized milks (∼12%) compared with control milk (cream removed) (∼7 to 8%). Significantly higher protein recoveries were obtained in Cheeses manufactured using cold UF retentates. There were no differences in the pH and moisture contents of the Cheeses prior to brining, and there was no residual lactose or galactose left in the Cheeses. Using UF retentates resulted in a significant reduction in whey volume as well as a higher proportion of protein in the solids of the whey. Proteolysis, free fatty acids, and sensory properties of the Cheeses were similar. The use of milk concentrated by cold UF is a promising way of improving the yield of Parmesan Cheese without compromising Cheese Quality. The question remaining to be answered by the Cheesemaker is whether it is economical to do so.
J J Jaeggi - One of the best experts on this subject based on the ideXlab platform.
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effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield functionality and nutritional profile of cheddar Cheese
Journal of Dairy Science, 2020Co-Authors: E Reale, J J Jaeggi, M E Johnson, S Govindasamylucey, M Molitor, J. A. LuceyAbstract:Some European dairies use low concentration factor microfiltration (MF) in their Cheese plants. Removal of whey protein (WP) from milk before Cheesemaking using microfiltration without concentration provides the opportunity to produce a value-added by-product, milk-derived whey. However, few studies have focused on the effects on Cheese properties caused by the depletion of WP from Cheese milk. Most studies have concentrated Cheese milk using MF in addition to depletion of WP. In our approach, Cheese milk was not concentrated during WP depletion using MF. We wanted to quantify residual WP levels in Cheese made from MF milk and to explore whether WP depletion from milk would influence functionality, nutritional profile, and Cheese Quality during ripening. Casein (CN) contents for all milks were kept at ∼2.5%, to eliminate the confounding factor of concentration of CN, which was observed in some previous MF studies. Cheese milks had similar ratios of CN to fat. Three standardized milks were produced with various CN:true protein (TP) ratios: (a) control with a CN:TP ratio of 83:100, (b) 35% WP depletion, 89:100 CN:TP, and (c) 70% WP depletion, 95:100 CN:TP. Cheddar Cheeses were made from MF milk with various WP depletion levels and aged for 9 mo, and their functionality was evaluated during ripening. We found no major differences in Cheese composition or pH values between samples. Cheese yield, solids recovery, and nitrogen recovery were slightly higher in the 95:100 CN:TP Cheeses compared with the control. These enhanced recoveries reflect that MF-treated milk started with a higher fraction of CN-based protein solids, rather than WP solids. The standardized milk from the 95:100 CN:TP treatment also had a slightly higher fat content compared with the control, likely helping to increase Cheese yield. Rheological properties of Cheeses during heating were similar between treatments. Hardness initially decreased with age for all Cheeses due to proteolysis or solubilization, or both, of calcium phosphate. Maximum loss tangent (LT), an index of Cheese meltability, was slightly lower for the control Cheese until 30 d of ripening, but after 30 d, all treatments exhibited similar maximum LT values. The temperature where LT = 1 (crossover temperature), an index of softening point during heating, was slightly lower for MF Cheese compared with the control Cheeses during ripening. Microfiltration treatment had no significant influence on proteolysis. Sensory properties were similar between the Cheeses, except for bitterness. Bitterness intensity was slightly lower in the MF Cheeses than in the control Cheeses and increased in all Cheeses during ripening. We detected no major differences in the concentrations of key nutrients or vitamins between the various Cheeses. Depletion of WP in Cheese milk by MF did not negatively affect Cheese Quality, or its nutritional profile, and resulted in similar Cheesemaking yields.
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low fat cheddar Cheese made using microparticulated whey proteins effect on yield and Cheese Quality
International Journal of Dairy Technology, 2017Co-Authors: J A Stankey, J J Jaeggi, S Govindasamylucey, Yanjie Lu, Abdelmoneim Abdalla, Bente Ostergaard Mikkelsen, Kenneth Twisttmann Pedersen, Claus AndersenAbstract:Influence of different levels (0, 0.15, 0.35 or 0.50%) of microparticulated whey protein (MWP) on yield and Quality of low‐fat (~7.3 g/100 g) Cheddar Cheese was investigated. MWP improved Cheese yield due to the water‐binding ability of denatured whey protein. MWP addition decreased meltability but improved the textural properties beneficial for shredding and slicing, by decreasing sensory firmness. The results emphasise the role of MWP as an inert filler within Cheese matrix, in improving Cheese yield and creating a softer texture without compromising the sensory or overall Quality of Cheese, even with moisture increases in 0.35 or 0.50% MWP Cheeses.
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standardization of milk using cold ultrafiltration retentates for the manufacture of swiss Cheese effect of altering coagulation conditions on yield and Cheese Quality
Journal of Dairy Science, 2011Co-Authors: S Govindasamylucey, J J Jaeggi, M E Johnson, C Martinelli, J. A. LuceyAbstract:Fortification of Cheesemilk with membrane retentates is often practiced by Cheesemakers to increase yield. However, the higher casein (CN) content can alter coagulation characteristics, which may affect Cheese yield and Quality. The objective of this study was to evaluate the effect of using ultrafiltration (UF) retentates that were processed at low temperatures on the properties of Swiss Cheese. Because of the faster clotting observed with fortified milks, we also investigated the effects of altering the coagulation conditions by reducing the renneting temperature (from 32.2 to 28.3°C) and allowing a longer renneting time before cutting (i.e., giving an extra 5 min). Milks with elevated total solids (TS; ∼13.4%) were made by blending whole milk retentates (26.5% TS, 7.7% CN, 11.5% fat) obtained by cold (<7°C) UF with part skim milk (11.4% TS, 2.5% CN, 2.6% fat) to obtain milk with CN:fat ratio of approximately 0.87. Control Cheeses were made from part-skim milk (11.5% TS, 2.5% CN, 2.8% fat). Three types of UF fortified Cheeses were manufactured by altering the renneting temperature and renneting time: high renneting temperature = 32.2°C (UFHT), low renneting temperature = 28.3°C (UFLT), and a low renneting temperature (28.3°C) plus longer cutting time (+5 min compared to UFLT; UFLTL). Cutting times, as selected by a Wisconsin licensed Cheesemaker, were approximately 21, 31, 35, and 32 min for UFHT, UFLT, UFLTL, and control milks, respectively. Storage moduli of gels at cutting were lower for the UFHT and UFLT samples compared with UFLTL or control. Yield stress values of gels from the UF-fortified milks were higher than those of control milks, and decreasing the renneting temperature reduced the yield stress values. Increasing the cutting time for the gels made from the UF-fortified milks resulted in an increase in yield stress values. Yield strain values were significantly lower in gels made from control or UFLTL milks compared with gels made from UFHT or UFLT milks. Cheese composition did not differ except for fat content, which was lower in the control compared with the UF-fortified Cheeses. No residual lactose or galactose remained in the Cheeses after 2 mo of ripening. Fat recoveries were similar in control, UFHT, and UFLTL but lower in UFLT Cheeses. Significantly higher N recoveries were obtained in the UF-fortified Cheeses compared with control Cheese. Because of higher fat and CN contents, Cheese yield was significantly higher in UF-fortified Cheeses (∼11.0 to 11.2%) compared with control Cheese (∼8.5%). A significant reduction was observed in volume of whey produced from Cheese made from UF-fortified milk and in these wheys, the protein was a higher proportion of the solids. During ripening, the pH values and 12% trichloroacetic acid-soluble N levels were similar for all Cheeses. No differences were observed in the sensory properties of the Cheeses. The use of UF retentates improved Cheese yield with no significant effect on ripening or sensory Quality. The faster coagulation and gel firming can be decreased by altering the renneting conditions.
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Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese
Journal of Dairy Science, 2004Co-Authors: Selvarani Govindasamy-lucey, A.l. Bostley, J J Jaeggi, M E Johnson, John A. LuceyAbstract:The effects of using cold ultrafiltered (UF) retentates (both whole and skim milk) on the coagulation, yield, composition, and ripening of Parmesan Cheese were investigated. Milks for Cheese making were made by blending cold UF retentates with partially skimmed milk to obtain blends with 14.2% solids and a casein:fat ratio of 1.1. Cutting times, as selected by the Cheese-maker, were ∼15 and ∼20 min for experimental and control milks, respectively. Storage modulus values at cutting were similar, but yield stress values were significantly higher in UF retentate standardized milks. Cheese yields were significantly higher in UF retentate standardized milks (∼12%) compared with control milk (cream removed) (∼7 to 8%). Significantly higher protein recoveries were obtained in Cheeses manufactured using cold UF retentates. There were no differences in the pH and moisture contents of the Cheeses prior to brining, and there was no residual lactose or galactose left in the Cheeses. Using UF retentates resulted in a significant reduction in whey volume as well as a higher proportion of protein in the solids of the whey. Proteolysis, free fatty acids, and sensory properties of the Cheeses were similar. The use of milk concentrated by cold UF is a promising way of improving the yield of Parmesan Cheese without compromising Cheese Quality. The question remaining to be answered by the Cheesemaker is whether it is economical to do so.
Marko Outinen - One of the best experts on this subject based on the ideXlab platform.
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pre treatment methods of edam Cheese milk effect on Cheese yield and Quality
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, Janne Uusirauva, Antti HeinoAbstract:Abstract The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat milk composition, processing and Cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF Cheese milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH milk was 34 g/kg. The Cheese yield from ultrafiltration and microfiltration milk (CY v ) was 12.8 g/100 g milk, yield from reference and high-temperature heat treatment milk was 10.1 and 10.2 g/100 g milk, respectively. The adjusted Cheese yield (ACY r ), calculated from raw milk, was lowest when MF was used. The pre-concentration method had little effect on the starter activity: no differences were observed in the pH of Cheeses. The compositions of the ripened Cheeses were comparable. The casein to fat ratio of MF Cheese was elevated, possibly due to elevated casein to fat ratio of vat milk. Even though the high-temperature heat treatment, ultrafiltration and microfiltration Cheeses were harder than reference Cheese, they retained their elasticity. Resilience was significantly higher with microfiltration and ultrafiltration Cheeses. The sensory Quality of all Cheeses was considered according to specification. The pre-treatment methods had little effect on the processing characteristics, Cheese Quality or yield when calculated on the basis of the quantity of original milk.
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microfiltration of milk i Cheese milk modification by micro and ultrafiltration and the effect on emmental Cheese Quality
Milchwissenschaft-milk Science International, 2008Co-Authors: Antti Heino, J Uuslrauva, Marko OutinenAbstract:The effect of modified milk composition on Emmental Cheese Quality was studied. A combination of microfiltration (0,1 μm) and ultrafiltration (10 kDa) was used to reduce milk lactose, whey protein and ash content. Variation in the Cheese yield and chemical composition in the modified milks was limited, but significant difference was observed between the reference and the modified milks. In Cheeses produced of milk with low lactose content (<3.2%) and elevated casein/total (ca. 90%) protein ratio Cheese p-casein breakdown, whey protein recovery and pH were elevated, whereas lactic acid content was decreased. According to our results the lactose content should be 3.2 to 3.9% in order to obtain a desired pH level 5.2 in the fresh Cheese and to obtain enough lactic acid for propionic acid fermentation. Reduction of the lactose content by microfiltration reduces or eliminates addition of the dilution water that is traditionally used for control of lactose levels. Modification of protein/lactose content enabled usage lower amounts of starters and rennet.
J. A. Lucey - One of the best experts on this subject based on the ideXlab platform.
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effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield functionality and nutritional profile of cheddar Cheese
Journal of Dairy Science, 2020Co-Authors: E Reale, J J Jaeggi, M E Johnson, S Govindasamylucey, M Molitor, J. A. LuceyAbstract:Some European dairies use low concentration factor microfiltration (MF) in their Cheese plants. Removal of whey protein (WP) from milk before Cheesemaking using microfiltration without concentration provides the opportunity to produce a value-added by-product, milk-derived whey. However, few studies have focused on the effects on Cheese properties caused by the depletion of WP from Cheese milk. Most studies have concentrated Cheese milk using MF in addition to depletion of WP. In our approach, Cheese milk was not concentrated during WP depletion using MF. We wanted to quantify residual WP levels in Cheese made from MF milk and to explore whether WP depletion from milk would influence functionality, nutritional profile, and Cheese Quality during ripening. Casein (CN) contents for all milks were kept at ∼2.5%, to eliminate the confounding factor of concentration of CN, which was observed in some previous MF studies. Cheese milks had similar ratios of CN to fat. Three standardized milks were produced with various CN:true protein (TP) ratios: (a) control with a CN:TP ratio of 83:100, (b) 35% WP depletion, 89:100 CN:TP, and (c) 70% WP depletion, 95:100 CN:TP. Cheddar Cheeses were made from MF milk with various WP depletion levels and aged for 9 mo, and their functionality was evaluated during ripening. We found no major differences in Cheese composition or pH values between samples. Cheese yield, solids recovery, and nitrogen recovery were slightly higher in the 95:100 CN:TP Cheeses compared with the control. These enhanced recoveries reflect that MF-treated milk started with a higher fraction of CN-based protein solids, rather than WP solids. The standardized milk from the 95:100 CN:TP treatment also had a slightly higher fat content compared with the control, likely helping to increase Cheese yield. Rheological properties of Cheeses during heating were similar between treatments. Hardness initially decreased with age for all Cheeses due to proteolysis or solubilization, or both, of calcium phosphate. Maximum loss tangent (LT), an index of Cheese meltability, was slightly lower for the control Cheese until 30 d of ripening, but after 30 d, all treatments exhibited similar maximum LT values. The temperature where LT = 1 (crossover temperature), an index of softening point during heating, was slightly lower for MF Cheese compared with the control Cheeses during ripening. Microfiltration treatment had no significant influence on proteolysis. Sensory properties were similar between the Cheeses, except for bitterness. Bitterness intensity was slightly lower in the MF Cheeses than in the control Cheeses and increased in all Cheeses during ripening. We detected no major differences in the concentrations of key nutrients or vitamins between the various Cheeses. Depletion of WP in Cheese milk by MF did not negatively affect Cheese Quality, or its nutritional profile, and resulted in similar Cheesemaking yields.
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standardization of milk using cold ultrafiltration retentates for the manufacture of swiss Cheese effect of altering coagulation conditions on yield and Cheese Quality
Journal of Dairy Science, 2011Co-Authors: S Govindasamylucey, J J Jaeggi, M E Johnson, C Martinelli, J. A. LuceyAbstract:Fortification of Cheesemilk with membrane retentates is often practiced by Cheesemakers to increase yield. However, the higher casein (CN) content can alter coagulation characteristics, which may affect Cheese yield and Quality. The objective of this study was to evaluate the effect of using ultrafiltration (UF) retentates that were processed at low temperatures on the properties of Swiss Cheese. Because of the faster clotting observed with fortified milks, we also investigated the effects of altering the coagulation conditions by reducing the renneting temperature (from 32.2 to 28.3°C) and allowing a longer renneting time before cutting (i.e., giving an extra 5 min). Milks with elevated total solids (TS; ∼13.4%) were made by blending whole milk retentates (26.5% TS, 7.7% CN, 11.5% fat) obtained by cold (<7°C) UF with part skim milk (11.4% TS, 2.5% CN, 2.6% fat) to obtain milk with CN:fat ratio of approximately 0.87. Control Cheeses were made from part-skim milk (11.5% TS, 2.5% CN, 2.8% fat). Three types of UF fortified Cheeses were manufactured by altering the renneting temperature and renneting time: high renneting temperature = 32.2°C (UFHT), low renneting temperature = 28.3°C (UFLT), and a low renneting temperature (28.3°C) plus longer cutting time (+5 min compared to UFLT; UFLTL). Cutting times, as selected by a Wisconsin licensed Cheesemaker, were approximately 21, 31, 35, and 32 min for UFHT, UFLT, UFLTL, and control milks, respectively. Storage moduli of gels at cutting were lower for the UFHT and UFLT samples compared with UFLTL or control. Yield stress values of gels from the UF-fortified milks were higher than those of control milks, and decreasing the renneting temperature reduced the yield stress values. Increasing the cutting time for the gels made from the UF-fortified milks resulted in an increase in yield stress values. Yield strain values were significantly lower in gels made from control or UFLTL milks compared with gels made from UFHT or UFLT milks. Cheese composition did not differ except for fat content, which was lower in the control compared with the UF-fortified Cheeses. No residual lactose or galactose remained in the Cheeses after 2 mo of ripening. Fat recoveries were similar in control, UFHT, and UFLTL but lower in UFLT Cheeses. Significantly higher N recoveries were obtained in the UF-fortified Cheeses compared with control Cheese. Because of higher fat and CN contents, Cheese yield was significantly higher in UF-fortified Cheeses (∼11.0 to 11.2%) compared with control Cheese (∼8.5%). A significant reduction was observed in volume of whey produced from Cheese made from UF-fortified milk and in these wheys, the protein was a higher proportion of the solids. During ripening, the pH values and 12% trichloroacetic acid-soluble N levels were similar for all Cheeses. No differences were observed in the sensory properties of the Cheeses. The use of UF retentates improved Cheese yield with no significant effect on ripening or sensory Quality. The faster coagulation and gel firming can be decreased by altering the renneting conditions.
Martin G Wilkinson - One of the best experts on this subject based on the ideXlab platform.
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The impact of reduced sodium chloride content on Cheddar Cheese Quality
International Dairy Journal, 2013Co-Authors: A. Rulikowska, I. A. Doolan, J A Hannon, Mercedes Alonso-gomez, Alice B Nongonierma, Kieran N Kilcawley, Martin G WilkinsonAbstract:The effect of varying salt (sodium chloride) addition levels of 0.50%, 1.25%, 1.80%, 2.25%, 2.50% and 3.00% (w/w) on the Quality of Cheddar Cheese was assessed. Reducing the salt adversely impacted Cheddar flavour and texture. The key compositional parameters of moisture-in-non-fat-substances and salt-in-moisture were most affected. Decreasing salt resulted in a concomitant reduction of pH, a slight reduction in buffering capacity and an increase in water activity and growth of starter and non-starter lactic acid bacteria that resulted in enhanced proteolysis. Lipolysis was not impacted by salt reduction. To produce Quality reduced salt Cheddar Cheese cognisance must be taken on how to reduce proteolysis, limit growth of NSLAB, reduce water activity, achieve pH 5.0–5.4 by modifications to the Cheese making procedure to create a more appropriate environment for selected starter and/or adjunct cultures to generate acceptable Cheddar flavour and texture.