Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom

Abstract

To study the effect of removing β-casein of cheesemilk on cheese manufacture, cheesemilk was formulated from low heat skim milk powder (LH CM), micellar casein concentrate with 1.83% β-casein reduction (MCC CM) and β-casein-reduced micellar casein concentrate with 4.25% β-casein reduction (LB CM) or high heat treatment (HHT; 120 °C, 15 s) LB CM to manufacture Emmental cheeses. MCC- and LB CM had similar rennet coagulation properties and similar compositions and yield in the resultant cheeses. Compared with LB CM, HHT LB CM had an increased level of denatured whey protein and a reduced, yet acceptable, curd firming rate. Higher fat losses, but lower protein losses, from cheesemilk to whey in HHT LB cheeses resulted in a similar yield compared with LB CM cheese. Overall, it was possible to remove β-casein from cheesemilk or apply high heat treatment to whey protein reduced milk without adversely affecting cheese composition and yield.