698. Effect of the heat treatment of milk on the yield, quality and certain properties of standardized separated milk cheese

Abstract

1. Four batches of soft cheese were made using rennet coagulation from both raw and pasteurized separated milk standardized to contain 1·5% fat and 7% added sodium chloride.2. The yield of pasteurized milk cheese was about 3·33% higher than that of raw milk cheese.3. Pasteurization of the milk improved the flavour and the texture of the fresh cheese, but had no marked effects on the body and general appearance.4. The shelf keeping property after 4–5 days under the conditions of these experiments was better for the cheese made from raw milk. Reasons for this apparent anomaly are discussed.5. Chemical analyses showed a greater moisture retention by the pasteurized milk cheese, leading to a lower content of fat and total nitrogen but increased sodium chloride in solution. Some retention of heat coagulable protein in the pasteurized milk cheese was suggested by a higher total nitrogen in dry-matter figure and by a lower nitrogen content of the pasteurized milk whey.6. Pasteurization of the milk greatly reduced the total bacterial population of the fresh cheese and also the acidity of the whey produced.