Composition of Cheddar cheese made from high-heat treated milk
1994
Imafidon, G.I. | Farkye, N.Y. (California Polytechnic State Univ., San Luis Obispo, CA (USA). Dairy Products Technology Center)
The influence of pH adjustment of milk after heating on the composition of Cheddar cheese manufactured therefrom was investigated. Whole milk was heated to 72 degree C for 16 s (normal HTST-pasteurization) or 91degree C for 16 s (high-heat treatment) and directly acidified or pH cycled (that is, acidified to pH 5.5, held overnight at 4 degree C, then neutralized) to pH 6.2 before rennet addition. Rennet coagulability of the high-heat treated milk was greatly improved by pH cycling. On dry solids basis, the protein content of cheese made from the high-heat treated milk was higher (approximately 40 percent) than that (approximately 38 percent) of cheese made from HTST-pasteurized milk. Moisture levels in the cheese made from the high-heat treated milk were higher (approximately 40.5 percent) compared to approximately 37 percent for cheese made from HTST-pasteurized milk. Whey from the high-heat treated milk cheese contained lower crude protein levels (approximately 0.69 percent) compared to (approximately 0.87 percent) for the HTST-pasteurized milk cheese.
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