Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk

Abstract

High Pressure (HP) treatment of milk prior to cheese-making was shown to increase the yield of cheese due to increased protein and moisture retention in cheese. Cheeses were made with raw milk or milk treated with high temperature short-time (HTST) pasteurization, and HP treatments at two levels (483 and 676 MPa) at 10 °C, 483 MPa HP at 30 °C, and 483 MPa HP at 40 °C. Cheese yield, total solids, protein, fat and salt contents were evaluated, and fat and protein recovery indices were calculated. Cheeses from HP treatments of 676 MPa at 10 °C and 483 MPa at 30 °C exhibited wet yields of 11.40% and 11.54%, respectively. Protein recovery was 79.9% for HP treatment of 676 MPa at 10 °C. The use of slightly higher pressurization temperatures increased moisture retention in cheese. Visco-elasticity of cheeses was determined by dynamic oscillatory testing and a creep-recovery test. Rheological parameters such as loss ( G″) and storage ( G′) moduli were dependent on oscillation frequency. At high (173 rad/s) and low (2.75 rad/s) angular frequencies, cheeses made from milk treated at 483 MPa at 10 °C behaved more solid-like than other treatments. Creep tests indicated that cheeses from milk treated with 483 MPa HP at 10 °C showed the smallest instantaneous compliance ( J o), confirming the more solid-like behavior of cheese from the 483 MPa at 10 °C treatment compared to the behavior of cheeses from other treatments. Cheeses made with pasteurized milk were more deformable, exhibited less solid-like behavior than cheeses made with HP treated milk, as shown by the J o value. With more research into bacteriological implications, HP treatment of raw milk can augment Cheddar cheese yield with better curd formation properties.