Effect of Lecithin on Cheese Yield

Abstract

Cheese manufactured from milk containing three types of lecithin with different acetone-insoluble concentrations were compared with control cheese. A randomized block design with four treatments (three lecithins and one control) was replicated six times in the manufacture of 24 vats of cheese. Commercial lecithins (.05%) were added to the cheese milk at the time of starter addition. Cheese was manufactured by a Colby procedure. Milk was assayed for total solids, fat, total nitrogen, noncasein nitrogen, and acid degree value. Cheese was assayed for solids, acid degree value, and fat. Whey was assayed for total nitrogen, fat, and acid degree value. Milk and cheese weights were to the nearest. 1g. Wet cheese yield increased by an average of 1.9% for cheese containing lecithin. Adjusted whey fats decreased and cheese fat increased slightly (not significant) in lecithin-treated milk and whey surface fat appeared to decrease. No treatment effect was observed for whey total nitrogen or acid degree values of cheese. Whey acid degree values were greater for the STA-SOL UFTM, suggesting that the carrier oil on the whey surface contained some free fatty acids. Apparently, the increased yield was largely due to increased moisture content with a small increase from the milk fat. The resulting increase in fat may be an economic advantage to cheese manufacturers.