Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment
2019
Dussault-Chouinard, Iris | Britten, Michel | Pouliot, Yves
The use of reverse osmosis (RO) for cheese milk concentration has advantages including obtaining reusable low pollutant permeates and reducing milk transportation costs. However, high levels of lactose and salts in RO concentrates impair their cheesemaking abilities. The objective of this work was to optimise the use of RO concentrates (5–11% protein content) for cheesemaking by pH adjustment. Rennet coagulation kinetics, salt partitioning and cheesemaking properties were studied in comparison with ultrafiltration concentrates. Results showed that concentration by RO induced an increase regarding the coagulation time and the gel maximal firming rate that reached a plateau at 9% protein content. Increases in calcium mineralisation of casein micelles as well as in yield, moisture and lactose content in model cheese were observed. Lowering renneting pH was found to improve the cheesemaking properties of RO concentrates by promoting partial demineralisation of casein micelles, accelerating coagulation kinetics and increasing curd drainage.
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