Reduced Fat Cheddar Cheese from Condensed Milk. 2. Microstructure

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

The microstructure of reduced fat Cheddar cheese manufactured from condensed milk was evaluated. Four cheese milk treatments were applied: control (uncondensed, 10.3% total solids) and condensed, 15.4, 18.3, and 22.2% total solids. Fat and moisture contents of the cheeses were 18.5 and 46.0; 18.2 and 45.1; 18.8 and 43.3; and 17.6 and 43.0%, respectively. An interrelationship was observed among cheese milk treatments, cheese body and texture scores, and microstructure from the cheeses. Body and texture scores decreased as concentration increased, and microstructure became increasingly rough and dense, with an uneven protein matrix. Control cheese body was rubbery, and the microstructure as observed by scanning electron microscopy was smooth. Body and texture of cheese from condensed milk with 22.2% solids was extremely firm and crumbly, and the microstructure reflected the firm and crumbly texture, with an uneven, layered protein matrix with poor curd particle fusion. Manufacturing processes (condensing) applied to cheese milk and cheese composition had an effect on microstructure and therefore affected the body and texture of reduced fat Cheddar cheese.

Key Words: microstructure • reduced fat Cheddar cheese • scanning electron microscopy

Submitted on May 24, 1993
Accepted on September 1, 1993