Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration

Abstract

SUMMARYCheddar cheeses were made from milks concentrated 3- to 6-fold by ultrafiltration. Modifications to the conventional cheesemaking process were designed to obtain the correct composition and pH value in the final curd, improve the fat and moisture retention and cheese texture, and increase the ripening rate. The compositions of all cheeses were similar to those of controls made with unconcentrated pasteurized milk. The curd and cheese structures and the textural properties of the cheeses were closer to those of the controls when made from milk concentrated 5-fold than when made from milk concentrated 3-fold. Light homogenization of the milk before concentration led to improved fat recovery and decreased graininess and crumbliness in the cheese. Lowering the coagulation temperature of concentrated milks gave improved curd structure and less grainy and more sticky cheeses. Addition of the bacterial proteinase, Neutrase, with the salt, stimulated proteolysis and flavour production in the cheeses and made them more sticky. Neither reduction of the mineral levels in the milk by acidification before concentration nor reduction of the lactose concentration by diafiltration had any significant effect on the composition or textural properties of the cheeses.