Hostname: page-component-8448b6f56d-dnltx Total loading time: 0 Render date: 2024-04-23T11:19:09.947Z Has data issue: false hasContentIssue false
  • English
  • Français

Cheddar cheesemaking from whole milk concentrated by ultrafiltration and heated to 90 °C

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green
Margaret L. Green
Affiliation:
AFRC Institute of Food Research, Reading Laboratory (University of Reading), Shinfield, Reading, RG2 9AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

Cheddar cheeses were made from milks concentrated approximately 2·3-and 3·4-fold by ultrafiltration, then heated at 90 °C for 15 s. They were compared with cheeses made from pasteurized unconcentrated milks and unheated 5·3-fold concentrates. The recoveries of fat and protein were comparable in the cheeses from heated 2·3-fold concentrates and unheated 5·3-fold concentrates and both were higher than the controls. However, fat losses were high in curds from 3·4-fold heated concentrates. The use of paired fast and slow starter strains and coagulation at 26 °C optimized the curd composition. Proteolysis and flavour development were only slightly reduced in all the cheeses from concentrated milks, perhaps aided by higher starter levels in the curd than in the controls. The structures of the curds from the heated concentrated milks were coarser than those of the controls and the curd particles fused poorly. This may explain the grainy, dry, crumbly texture in the cheeses from the heated concentrates. The texture was not improved by adding a bacterial proteinase to the curd.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 4 , November 1990 , pp. 559 - 569
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Chapman, H. R. & Harrison, A. J. W. 1963 Control of acid development in Cheddar cheesemaking. Journal of the Society of Dairy Technology 16 139–144CrossRefGoogle Scholar
Green, M. L. 1985 Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration. Journal of Dairy Research 52 555–564Google Scholar
Green, M. L. 1990 The cheesemaking potential of milk concentrated up to four-fold by ultrafiltration and heated in the range 90–97 °C. Journal of Dairy Research 57 549–557CrossRefGoogle Scholar
Green, M. L., Glover, F. A., Scurlock, E. M. W., Marshall, R. J. & Hatfield, D. S. 1981 a Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese. Journal of Dairy Research 48 333–341CrossRefGoogle Scholar
Green, M. L., Scott, K. J., Anderson, M., Griffin, M. C. A. & Glover, F. A. 1984 a Chemical characterization of milk concentrated by ultrafiltration. Journal of Dairy Research 51 267–278CrossRefGoogle Scholar
Green, M. L., Turvey, A. & Hobbs, D. G. 1981 b Development of structure and texture in Cheddar cheese. Journal of Dairy Research 48 343–355CrossRefGoogle Scholar
Green, M. L., Valler, M. J. & Kay, J. 1984 b Assessment of the suitability for Cheddar cheesemaking of purified and commercial chicken pepsin preparations. Journal of Dairy Research 51 331–340CrossRefGoogle Scholar
Hickey, M. W., Roginski, H. & Broome, M. C. 1983 Growth and acid production of group N streptococci in ultrafiltered milk. Australian Journal of Dairy Technology 38 138–143Google Scholar
Hoier, E. 1983 The use of rennet and starter cultures in UF-concentrates. In Proceedings of the International Dairy Federation, Symposium on Physico-chemical Aspects of Dehydrated Protein-Rich Mille Products, Helsingor, Denmark, pp. 148–159Google Scholar
Law, B. A., Sharpe, M. E., Mabbitt, L. A. & Cole, C. B. 1973 Microflora of Cheddar cheese and some of the metabolic products. In Sampling – Microbiological Monitoring of Environments pp. 1–9. (Eds Board, R. G. and Lovelock, D. W.) London: Academic Press (Society of Applied Bacteriology Technical Series 7)Google Scholar
Marshall, R. J. 1986 Increasing cheese yields by high heat treatment of milk. Journal of Dairy Research, 53 313–322Google Scholar
Prokopek, D., Knoop, A.-M. & Buchheim, W. 1976 [Electron microscopical studies of ultrafiltration concentrates of skim milk and cheese made therefrom. 2. Sensorial properties and structure of Camembert cheese.] Kieler Milchwirtschaftliche Forschungsberichte 28 245–268Google Scholar
Pruss, H.-D. & Bahrs, L.-W. 1981 Preparation of cheese with ropy lactic acid bacteria. United States Patent 4 243684 (Dairy Science Abstracts 43 872)Google Scholar
Rao, D. V. & Renner, E. 1988 Studies on the application of ultrafiltration for the manufacture of Cheddar cheese. 2. Effect of heating U F whole milk concentrate on composition and yield. Milchwissenschaft 43 708–711Google Scholar
Rao, D. V. & Renner, E. 1989 Studies on the application of ultrafiltration for the manufacture of Cheddar cheese. 3. Ripening characteristics. Milchwissenschaft 44 351–354Google Scholar
Weibel, E. R., Kistler, G. S. & Scherle, W. F. 1966 Practical stereological methods for morphometric cytology. Journal of Cell Biology 30 23–38Google Scholar