Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening

¹ Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647

Five replicates of reduced fat Cheddar cheese were manufactured from condensed milk. Four treatments were applied: control, uncondensed, 10.3% total solids; condensed, 15.4, 18.3, and 22.2% total solids. Cheese moisture was 45.96, 45.06, 43.29, and 42.99%, respectively, for the four treatments with a 15-min washing and 15-min cooking time at 34 to 36°C. Cheese yield at 45% moisture increased significantly with increasing total solids in milk. A sensory panel found a marked overall improvement in flavor, flavor intensity, and body and texture over a ripening period of 6 mo at 6 to 7°C for all cheeses. After 13 to 14 mo, almost no bitterness was present in the condensed milk cheese. Condensed milk cheeses had a lower body and texture score than the control cheeses. Cheese from condensed milk with 22.2% total solids was extremely firm and crumbly. Acceptable flavor, flavor intensity, and an increased shelf-life were obtained when condensed milk was used. Proteolysis and microbial activity decreased as concentration increased and may have been the reason for good flavor development without bitterness in condensed milk cheeses.

Key Words: reduced fat • Cheddar cheese • proteolysis

Submitted on November 9, 1992
Accepted on June 7, 1993

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