Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties.

Flavio Tidona,Giorgio Giraffa,Marcello Alinovi,Germano Mucchetti,Salvatore Francolino,Roberta Ghiglietti,Gianluca Brusa,Francesco Locci

doi:10.3390/foods9070928

Abstract

This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60–100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl2 together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application.

Highlights

In some countries, i.e., USA, New Zealand, and Germany, the production of milk in larger amounts than national demand and the development of a more energy-efficient milk powder manufacturing process [1] favored the availability of high stocks of milk powder (MP), which can be transported and stably stored over time [2]
To evaluate the suitability of the lab-cheesemaking system (Figure 2), control cheese was compared to four cheeses taken from retail
From the quantitative descriptive analysis (QDA) analysis, panelists reported a harder texture in control cheese and cheese-2 compared to the others (Figure 3)

Summary

Introduction

I.e., USA, New Zealand, and Germany, the production of milk in larger amounts than national demand and the development of a more energy-efficient milk powder manufacturing process [1] favored the availability of high stocks of milk powder (MP), which can be transported and stably stored over time [2]. Studies on Cheddar, Cottage, and Quark indicate that the quality of the starting powder decisively influences the quality of the cheeses obtained. The heating conditions throughout the powder manufacturing process may determine the denaturation of whey proteins and their interaction with other proteins, influencing the chemical and physical properties of the derived cheeses [2,9,10]. 138 of 11 April 1974 forbids the storage and use of powdered, condensed, or reconstituted milk in cheese production Cheeses from RM have never been produced in Italy, as the Italian Law N. 138 of 11 April 1974 forbids the storage and use of powdered, condensed, or reconstituted milk in cheese production

Objectives

Methods

Results

Discussion

Conclusion