JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 77 No. 10 2870-2879
© 1994 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lemay, A.
Right arrow Articles by Lacroix, C.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Lemay, A.
Right arrow Articles by Lacroix, C.

Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield

Anne Lemay 1, Paul Paquin 1, and Christophe Lacroix 1

1 Centre de Recherche STELA, Université Laval, Québec, PQ, Canada G1K 7P4

The microfluidization of milk used to manufacture Cheddar cheese was investigated with the ultimate objective of whitening the cheese. Four vats of cheese were prepared simultaneously from 2 kg of the following milks: untreated milk (control), milk microfluidized at 7 MPa, and milk reconstituted to its original composition made from cream microfluidized at 14 or 69 MPa. Whey was analyzed for fat and protein losses (fines), and cheese was analyzed for composition, color, and texture. Microfluidized milk produced cheese that was significantly whiter but higher in moisture; means were 35.0% for the control and 37.6, 38.4, and 39.3% for cheeses made from milks microfluidized at 7, 14, and 69 MPa, respectively. Protein and fat in the DM, respectively, decreased and increased with microfluidization pressure. In the whey of control cheese, fat loss was higher, and fewer fines were collected, than for treated cheese. Firmness for cheese made from microfluidized milk at 7 MPa was not significantly different from the control; however, microfluidization of cream at 14 or 69 MPa significantly and progressively decreased firmness. The significant increase of yield for cheeses made from treated milk was explained by a better retention of fat into the cheeses and increased cheese moisture. Microfluidization also whitened Cheddar cheese, but its effects on texture and composition were less important for milk microfluidized at 7 MPa than for cream separately microfluidized at 14 or 69 MPa.

Key Words: microfluidization • Cheddar • cheese yield • color

Submitted on June 3, 1993
Accepted on May 12, 1994




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
J. Rahimi, A. Khosrowshahi, A. Madadlou, and S. Aziznia
Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer
J Dairy Sci, September 1, 2007; 90(9): 4058 - 4070.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
A. Khosrowshahi, A. Madadlou, M. E. z. Mousavi, and Z. Emam-Djomeh
Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter.
J Dairy Sci, September 1, 2006; 89(9): 3318 - 3325.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
A. Madadlou, A. Khosroshahi, S. M. Mousavi, and Z. E. Djome
Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures.
J Dairy Sci, July 1, 2006; 89(7): 2359 - 2364.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
D. W. Olson, C. H. White, and R. L. Richter
Effect of Pressure and Fat Content on Particle Sizes in Microfluidized Milk
J Dairy Sci, October 1, 2004; 87(10): 3217 - 3223.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by the American Dairy Science Association ®.