Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality

摘要: Fortification of cheesemilk with membrane retentates is often practiced by cheesemakers to increase yield. However, the higher casein (CN) content can alter coagulation characteristics, which may affect cheese yield and quality. The objective this study was evaluate effect using ultrafiltration (UF) that were processed at low temperatures on properties Swiss cheese. Because faster clotting observed fortified milks, we also investigated effects altering conditions reducing renneting temperature (from 32.2 28.3°C) allowing a longer time before cutting (i.e., giving an extra 5 min). Milks elevated total solids (TS; ∼13.4%) made blending whole milk (26.5% TS, 7.7% CN, 11.5% fat) obtained cold (<7°C) UF part skim (11.4% 2.5% 2.6% obtain CN:fat ratio approximately 0.87. Control cheeses from part-skim (11.5% 2.8% fat). Three types manufactured time: high = 32.2°C (UFHT), 28.3°C (UFLT), (28.3°C) plus (+5 min compared UFLT; UFLTL). Cutting times, as selected Wisconsin licensed cheesemaker, 21, 31, 35, 32 for UFHT, UFLT, UFLTL, control respectively. Storage moduli gels lower UFHT UFLT samples UFLTL or control. Yield stress values UF-fortified milks than those decreasing reduced values. Increasing resulted in strain significantly milks. Cheese composition did not differ except fat content, cheeses. No residual lactose galactose remained after 2 mo ripening. Fat recoveries similar control, but Significantly N CN contents, (∼11.0 11.2%) (∼8.5%). A significant reduction volume whey produced these wheys, protein proportion solids. During ripening, pH 12% trichloroacetic acid-soluble levels all differences sensory use improved no ripening gel firming be decreased conditions.