P02 Enfant, faishoi flaisir, dessime-moi

Abstract

Low-fat Cheddar cheeses were manufactured from skim milk enriched to 5% total protein with a low (LMR) or a high (HMR) mineral content UF milk retentate powder. The protein to fat ratio was adjusted to 1.9 with cream1 separated either centrifugally (CC) or by a new proprietary process and containing large milkfat globules [LFG (surface-weighted diameter,Dvs=2.4μm; standard deviation of Dvs,σ=0.25 μm)] or small milkfat globules [SFG, (Dvs=1.6μm,σ=0.25 μm)]. Although the composition of creams used (CC, LFG and SFG) were different, the protein retentions were similar for all the low-fat cheeses made three times on different days. The fat loss in whey was lower when using LFG cream to make cheese, but the low-fat cheese was also influenced by type of retentate powder used besides the source of fat (CC, LFG or SFG). The low-fat cheeses made from LMR powder were higher in moisture but lower in ash and fat than the low-fat cheeses made with HMR powder. During cheese ripening (six months), pH remained higher in HMR cheeses than in LMR cheeses (5.15 versus 5.00), whereas the soluble nitrogen was similar in all low-fat cheeses. All LMR low-fat cheeses were evaluated sensorially after four months of ripening by 160 consumers. Acceptance of LFG cheese was significantly higher in texture, flavor and color (whiteness) scores than the SFG and CC cheeses. Thus, the use of LMR powder combined with LFG fraction improved the overall quality of low-fat Cheddar cheese in terms of its texture, flavor and color.