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Cheddar Cheese from Retentate-Supplemented Whole Milk

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

ABSTRACT

Cheese milks were supplemented with approximately 4.5:1 ultrafihered whole milk retentates to between 1:1 and 1.9:1 total protein and made into 60 Cheddar cheeses.

Total solids, fat, protein, and ash of Cheddar cheese increased with supplementation. Mean moisture was 37.2% for control cheese and 35.7% for cheese from milk mixtures supplemented to an average 1.9:1 total protein concentration.

Mean yield was 10.1 kg/100 kg cheese from unsupplemented milk and 19.5 kg/100 kg from maximally supplemented (1.9:1) milk. Yield efficiency over the entire range of supplementation varied from 4.04 to 4.19 kg cheese/kg casein.

Major components of wheys from cheese made with retentate-supplemented milks were higher expressed as percent than components in wheys from control cheese. Total solids, total protein, and ash losses were lower in wheys from retentate cheese when expressed as kilograms component lost per kilogram cheese obtained.

Cheese from supplemented milks displayed better flavor and textural quality than controls from unsupplemented milks. Optimum cheese quality was obtained from whole milks supplemented with retentates to 1.7:1 total protein concentrated in cheese held 4 months at 10°C.

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