HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Covacevich, H. R. Articles by Kosikowski, F. V. Search for Related Content PubMed Articles by Covacevich, H. R. Articles by Kosikowski, F. V.

Mozzarella and Cheddar Cheese Manufacture by Ultrafiltration Principles

Department of Food Science, Cornell University, Ithaca, New York 14853

ABSTRACT

Skim milk was concentrated selectively by various types of ultrafiltration to the maximum amounts of protein normally present in Mozzarella and Cheddar cheese and made into these cheeses. Process feasibility and product characteristics were observed.

Mozzarella-type cheeses prepared with retentate from diafiltration displayed good to excellent flavor and body. They stretched satisfactorily after 24 h at 5 C and improved for up to 4 wk. Melt-down of cheese that was 1-day old was relatively unsatisfactory, but melt-down improved significantly after 4 wk at 5 C. Cheeses of pH 5.1 gave better melt-down than those of pH 5.2.

Retentate made by a single diafiltration and homogenization gave the most acceptable Cheddar cheese of various ultrafiltration treatments, but was crumbly and corky in body and lacked typical cheese flavor when compared to conventionally made-Cheddar.

Initially, volatile fatty acids and soluble nitrogen were higher in cheese made by ultrafiltration, but during ripening, they lagged behind the controls.

Mozzarella cheese displayed a greater potential for cheesemaking by ultrafiltration than Cheddar.

¹ Associate Director, FAO Regional Dairy Training and Development Center for Latin America, Providencia 871, 2° Piso, Casilla 10095, Santiago, Chile.

This article has been cited by other articles:

				B. K. Nelson and D. M. Barbano Yield and Aging of Cheddar Cheeses Manufactured from Milks with Different Milk Serum Protein Contents J Dairy Sci, December 1, 2005; 88(12): 4183 - 4194. [Abstract] [Full Text] [PDF]

				B. K. Nelson and D. M. Barbano A Microfiltration Process to Maximize Removal of Serum Proteins from Skim Milk Before Cheese Making J Dairy Sci, May 1, 2005; 88(5): 1891 - 1900. [Abstract] [Full Text] [PDF]