Yield of Cheddar cheese manufactured from milk concentrate by ultrafiltration

Abstract

There are basically two methods by which the manufacture of cheese from milk concentrated by ultrafiltration can increase yields. Firstly, the procedure can increase the weight of certain water‐soluble, solids‐non‐fat components (mainly whey proteins) in the cheese. This extra solids‐non‐fat may allow extra water to be incorporated into the product without a decline in quality. Secondly, if suitable equipment can be designed, manufacture of cheese from concentrated milk can lead to a reduction in the losses of insoluble casein, fat and fines. The present study suggests that with a fivefold concentration of milk by ultrafiltration, and with the same losses of insoluble casein, fat and fines as with conventional cheesemaking, the yield of Cheddar is increased by around 4.5%. About half this increase is due to water‐soluble, solids‐non‐fat components; the remainder is due to water. With the elimination of all losses of insoluble casein and fines the gain in product is predicted to be around 6% while increases in the fat retention to 95% would bring the yield advantage to about 8%. However, it is suggested that the elimination of casein fines losses may be difficult to achieve in commercial‐scale, ultrafiltration cheesemaking equipment and that reductions in fat percentages in the whey are of little financial advantage to companies that recover whey fat.