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Journal of Dairy Science Vol. 69 No. 10 2543-2550
© 1986 by American Dairy Science Association ®
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Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate1

K. A. Baldwin2, R. J. Baer, J. G. Parsons, S. W. Seas, K. R. Spurgeon and G. S. Torrey

Dairy Science Department, South Dakota State University, Brookings 57007-0647

ABSTRACT

Cheddar cheese was produced from whole milk with blends of whey protein concentrates added. Two whey protein concentrate powders containing 35 or 55% protein were each reconstituted to a 15% (wt/wt) suspension and heat treated at 70°C for 15 min. Addition of the denatured whey protein concentrate suspension to the milk was at 5 or 10% by weight of the milk. Addition of reconstituted partially denatured whey protein concentrate increased cheese yields from 1.4 to 6.2% above those of the control on a 63% solids basis. The only significant (P<.05) increase in yield was from the 55% whey protein concentrate suspension at 10% replacement by weight of the milk. The correlation coefficient between percent denaturation in the whey protein concentrate and yield in this cheese was .62. Experimental cheese had decreased fat and total solids contents and increased total nitrogen, ash, and salt. Fat reduction varied from 4.3 to 18.2% below the control cheese, and total solids were from 1.7 to 8.9% below the control cheeses. Total nitrogen values of experimental cheese were from .73 to 5.64% above the control. Cheeses were evaluated organoleptically; more flavor defects were associated with increased whey protein concentrate in the experimental cheese. The most common criticism of the experimental cheese was an atypical (unclean) cheese flavor.

FOOTNOTES

1 Published with approval of the director of the South Dakota Agricultural Experiment Station as Publication Number 2128 of the Journal Series.

2 Present address: Kraft Inc., Glenview, IL 60025.






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Copyright © 1986 by the American Dairy Science Association ®.