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Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Chemical Changes During Aging

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Cheddar cheese was made in a commercial plant from whole milk concentrated by reverse osmosis at 5, 10, 15 and 20% reduction of volume. Reverse osmosis Cheddar cheese was compared with commercial control cheese that was made from the same lot of milk and ingredient on the same day. Proteolysis, as measured by nitrogen soluble in acetate buffer (pH 4.6) and in 12% trichloroacetic acid, were similar for both control and reverse osmosis cheese during the first 3 mo of aging. After 6 mo of aging the reverse osmosis cheese at 15 and 20% reduction of volume had 10 to 15% less soluble nitrogen than control cheese Initial lots of reverse osmosis Cheddar cheese had significantly higher free fatty acids than control cheeses. After the pressure regulation device on the reverse osmosis unit was changed, milk concentrates and subsequent reverse osmosis cheese had normal free fatty acids. Lactose content of reverse osmosis cheese was slightly higher than control cheese. After 3 mo of aging, cheese from milk 20% volume reduced by reverse osmosis had significantly greater lactose content than commercial control cheeses. Good quality aged Cheddar cheese was made from whole milk reverse osmosis retentates.

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