| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Department of Food Science, Cornell University, Ithaca, NY 14853
Cheddar cheese was made from pasteurized (63°C for 30 min) and raw milk to determine the influence of pasteurization on cheese yield and on fat and nitrogen (i.e., protein) recovery in cheese. Pasteurization had no effect on fat recovery in cheese, but nitrogen recovery was higher for cheese made from pasteurized milk. Composition-adjusted cheese yield was higher in cheese made from pasteurized milk. Based on casein measurement by the International Dairy Federation method, it appeared that approximately 5% of the whey protein originally present in the milk, presumably ß-lactoglobulin, was associated with casein micelles after milk pasteurization. It was concluded that heat denaturation of whey protein caused by HTST pasteurization of milk prior to cheese making results in a theoretical cheese yield increase of about .01 to .04 kg for a milk with a theoretical Cheddar cheese yield of 10 kg/100 kg of milk. Higher pasteurization temperatures or longer holding times would cause more heat-induced interactions of casein and whey proteins.
Key Words: pasteurization • fat and nitrogen • recoveries • Cheddar cheese yield
Submitted on July 13, 1989
Accepted on September 14, 1989
This article has been cited by other articles:
|
|
 |
|
  A. Zamora, V. Ferragut, P. D. Jaramillo, B. Guamis, and A. J. Trujillo Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk J Dairy Sci, January 1, 2007; 90(1): 13 - 23. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
T. P. Guinee, E. O. Mulholland, J. Kelly, and D. J. O. Callaghan Effect of Protein-to-Fat Ratio of Milk on the Composition, Manufacturing Efficiency, and Yield of Cheddar Cheese J Dairy Sci, January 1, 2007; 90(1): 110 - 123. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
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]
|
|
|
|
|
|
J. J. Jaeggi, W. L. Wendorff, J. Romero, Y. M. Berger, and M. E. Johnson Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese J Dairy Sci, April 1, 2005; 88(4): 1358 - 1363. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
R.-O. Benech, E. E. Kheadr, C. Lacroix, and I. Fliss Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese J Dairy Sci, June 1, 2003; 86(6): 1895 - 1909. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. Neocleous, D. M. Barbano, and M. A. Rudan Impact of Low Concentration Factor Microfiltration on Milk Component Recovery and Cheddar Cheese Yield J Dairy Sci, October 1, 2002; 85(10): 2415 - 2424. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. Melilli, J. M. Lynch, S. Carpino, D. M. Barbano, G. Licitra, and A. Cappa An Empirical Method for Prediction of Cheese Yield J Dairy Sci, October 1, 2002; 85(10): 2699 - 2704. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
