Application of Retentate Starter Produced from Ultrafiltered Milk to the Manufacture of Cheddar Cheese

Abstract

Cheddar cheese was manufactured from whole milk and whole milk retentate using retentate starter made from milk ultrafiltered to 4:1 (vol/vol). One percent retentate starter added to whole milk and 2% starter to 1.7:1 whole milk retentate gave excellent quality cheese. Additionally, a 1% retentate starter added to whole milk gave approximately 3% more cheese. A 2% retentate starter added to 1.7:1 whole milk retentate gave 4% more cheese, reduced cheese making time over that required for control whole milk cheese, and made acid ripening of milk before renneting unnecessary. Starter concentrations above 1% in whole milk and above 2% in whole milk retentates produced some bitterness in the cheese.