Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese

¹ Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647
² Institut National de Recherche Agronomique, Laboratoire de Recherches Laitieres, 65 Rue de Saint-Brieuc, 35042 Rennes Cedex, France

Sweet buttermilk was ultrafiltered at 54°C to approximately 28% TS, 7.2% fat, and 13.6% protein and then added to batch pasteurized (63°C for 30 min) skim milk at 3 or 5% (wt/wt). The 3 and 5% supplemented milks contained 10.9 and 11% TS, 1.6 and 1.7% fat, 3.7 and 3.9% protein, and 0.7 and 0.7% ash, respectively. The control milk was made from skim milk standardized with cream and then batch pasteurized (10.4% TS, 1.4% fat, 3.4% protein, and 0.7% ash). Cheddar cheese was made from five replicate batches of these milks using cooking temperatures of 34°C for the control milk and 38°C for the 3 and 5% supplemented milks; pH values at milling were approximately 5.7, 5.4, and 5.4, respectively. Compositions of cheeses from the three treatments were similar (45% moisture, 16.5% fat, 31.8% protein, and 3.6% ash). Whey from the supplemented milks contained more TS, fat, and protein than whey from the control milk, but protein losses to whey were lower in the 5% supplemented milk than in milk in the other two treatments. Cheese yield per unit weight of milk, corrected for salt and moisture, was approximately 11.3 and 18.8% higher for cheese from the 3 and 5% supplemented milks, respectively, than for cheese from the control milk. At 4 wk, cheeses made with the buttermilk concentrates were softer than the cheese made from the control milk and also had improved body and texture. These differences were smaller at 24 wk.

Key Words: reduced fat • Cheddar cheese • buttermilk • ultrafiltration

Submitted on October 17, 1995
Accepted on March 15, 1996

This article has been cited by other articles:

				P. Morin, Y. Pouliot, and M. Britten Effect of Buttermilk Made from Creams with Different Heat Treatment Histories on Properties of Rennet Gels and Model Cheeses J Dairy Sci, March 1, 2008; 91(3): 871 - 882. [Abstract] [Full Text] [PDF]

				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]

				S. Govindasamy-Lucey, T. Lin, J. J. Jaeggi, C. J. Martinelli, M. E. Johnson, and J. A. Lucey Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese J Dairy Sci, June 1, 2007; 90(6): 2675 - 2688. [Abstract] [Full Text] [PDF]

				H. M. Lilbaek, M. L. Broe, E. Hoier, T. M. Fatum, R. Ipsen, and N. K. Sorensen Improving the yield of Mozzarella cheese by phospholipase treatment of milk. J Dairy Sci, November 1, 2006; 89(11): 4114 - 4125. [Abstract] [Full Text] [PDF]

				S. Jinjarak, A. Olabi, R. Jimenez-Flores, I. Sodini, and J. H. Walker Sensory evaluation of whey and sweet cream buttermilk. J Dairy Sci, July 1, 2006; 89(7): 2441 - 2450. [Abstract] [Full Text] [PDF]

				S. Govindasamy-Lucey, T. Lin, J. J. Jaeggi, M. E. Johnson, and J. A. Lucey Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese J Dairy Sci, February 1, 2006; 89(2): 454 - 467. [Abstract] [Full Text] [PDF]

				M. Corredig, R. R. Roesch, and D. G. Dalgleish Production of a Novel Ingredient from Buttermilk J Dairy Sci, September 1, 2003; 86(9): 2744 - 2750. [Abstract] [Full Text] [PDF]

				P. Y. Y. Wong and D. D. Kitts A Comparison of the Buttermilk Solids Functional Properties to Nonfat Dried Milk, Soy Protein Isolate, Dried Egg White, and Egg Yolk Powders J Dairy Sci, March 1, 2003; 86(3): 746 - 754. [Abstract] [Full Text] [PDF]