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Yield and Quality of Cheddar Cheese from High Somatic Cell Milk Supplemented with Retentate to Varying Concentrations or Directly Ultrafiltered

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

ABSTRACT

High somatic cell milk with a mean cell count of 2,235,000/ml was supplemented to 1.25:1 to 1.88:1 total protein with approximately 5.5:1 low somatic cell whole milk retentate of UF. Curd formation time of cheese milk decreased with increasing concentration of SCC. Supplemented milk concentrated to 1.65: 1 and 1.88:1 total protein displayed normal curd formation times: 34 and 31 min, respectively. Also, cheese made from these mixtures had normal moisture, whereas the remaining cheeses had higher than normal moisture. Supplementation to 1.65:1 and 1.88:1 total protein increased cheese yield by 9.67% and 11.38%, respectively, and produced excellent quality cheese after 2 mo at 10°C.

Direct UF of high SCC milk to 1.84:1 total protein improved cheese quality and increased yield over control milk cheeses but not to the same high level attained with retentate supplementation.

¹ Dairy Science Department, South Dakota State University, Brookings 57007.