Journal article
Microstructure and composition of full fat cheddar cheese made with ultrafiltered milk retentate
L Ong, RR Dagastine, SE Kentish, SL Gras
Foods | Published : 2013
DOI: 10.3390/foods2030310
Abstract
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%–5.8% w/w. The fat lost to sweet whey was higher in cheese made from cheese-milk without LCUFR or from cheese-milk with 5.8% w/w protein. At 5.8% w/w protein concentration, the porosity of the gel increased significantly and the fat globules within the gel and curd tended to pool together, which possibly contributed to the higher fat loss i..
View full abstractGrants
Awarded by Australian Research Council
Funding Acknowledgements
This work was funded by Dairy Innovation Australia Limited and the Australia Research Council (LP0883300). The authors would like to thank the Bio21 Molecular Science & Biotechnology Institute and the Particulate Fluids Processing Centre, which is a Special Research Centre of the Australian Research Council at The University of Melbourne, for access to equipment. We also thank Murray Goulburn Co Op. for providing access to the cheese-making facility in Cobram (Victoria, Australia) and for the supply of cheese-milk. The assistance of the staff and the cheese-makers at Murray Goulburn Cobram during the cheese-making trials is also gratefully acknowledged. Warrnambool Cheese and Butter and Lion were also involved in this project.