Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

Abstract

The effect of β-casein reduction (LB) and high heat treatment (HHT, 120 °C × 15 s) of whey protein-reduced milk on the ripening properties of Emmental cheese was investigated. Cheeses were manufactured from low-heat skim milk powder (LH), micellar casein concentrate powder (MCC) and β-casein reduced MCC powder (LB- or HHT LB) respectively, then ripened for 120 days. There was no significant difference between the ripening properties of LB and MCC cheeses. Compared with the other treatments, HHT LB cheese had significantly lower plasmin activity (day 120 of ripening) and flowability (days 70 and 120 of ripening), higher level of a-value (redness), and similar numbers of peptides and levels of casein hydrolysis (days 1 and 120 of ripening). Overall, reduction of β-casein by 4.25% in MCC did not influence the maturation properties of Emmental cheese; however, high heat treatment of whey protein-reduced milk impaired cheese functionality and appearance.