Abstract
ABSTRACTCheddar cheese was made from milk concentrated twofold by ultrafiltration (UF). Lowering the cooking and cheddaring temperature from 39°C to 35°C resulted in faster acid development, promoted more proteolysis, caused faster degradation of lactose, and contributed smoother body and texture to the cheese. Starter culture at 2% by weight of unconcentrated milk in combination with low cooking and cheddaring temperature reduced pH at faster rate and shortened the cheese making time by approximately 45 min, compared to cheese made using the traditional temperature (39°C). For the traditional temperature (39°C) of cooking and cheddaring, the addition of 0.2 mL/ kg rennet of unconcentrated milk produced the same rate of proteolysis in both control and cheese made from UF retentate. Composition (fat, protein, salt and moisture) and yield of the UF cheeses with modified temperature treatments were not significantly different from control.
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