Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese.

摘要: Abstract Two sets of Cheddar cheese were made in which the milk protein level (%, wt/wt) was increased from 3.3 (Control A, CA) to 3.6 (set A) or (control B, CB) 4.0 B) by addition phosphocasein (PC), concentrate (MPC), freshly prepared ultrafiltered retentate (UFR). The cheeses denoted CA, PCA, MPCA, and UFRA set CB, PCB, MPCB, UFRB, respectively. moisture decreased significantly on increasing 4.0% (wt/wt), but not affected method standardization. percentage fat recovered 3.6% (wt/wt) with PC, MPC, UFR. Increasing PC cheese. Actual yield level. per 100kg normalized reference levels (3.4%, casein (2.53%, indicated no significant effects content standardization treatment yield. However, moisture-adjusted MPC