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J. Dairy Sci. 87:2789-2799
© American Dairy Science Association, 2004.

Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese

S. Govindasamy-Lucey1, J. J. Jaeggi1, A. L. Bostley1, M. E. Johnson1 and J. A. Lucey2

1 Wisconsin Center for Dairy Research,
2 Department of Food Science, University of Wisconsin-Madison, Madison 53706

Corresponding author: S. Govindasamy-Lucey; e-mail:rani{at}cdr.wisc.edu.

The effects of using cold ultrafiltered (UF) retentates (both whole and skim milk) on the coagulation, yield, composition, and ripening of Parmesan cheese were investigated. Milks for cheese making were made by blending cold UF retentates with partially skimmed milk to obtain blends with 14.2% solids and a casein:fat ratio of 1.1. Cutting times, as selected by the cheese-maker, were ~15 and ~20 min for experimental and control milks, respectively. Storage modulus values at cutting were similar, but yield stress values were significantly higher in UF retentate standardized milks. Cheese yields were significantly higher in UF retentate standardized milks (~12%) compared with control milk (cream removed) (~7 to 8%). Significantly higher protein recoveries were obtained in cheeses manufactured using cold UF retentates. There were no differences in the pH and moisture contents of the cheeses prior to brining, and there was no residual lactose or galactose left in the cheeses. Using UF retentates resulted in a significant reduction in whey volume as well as a higher proportion of protein in the solids of the whey. Proteolysis, free fatty acids, and sensory properties of the cheeses were similar. The use of milk concentrated by cold UF is a promising way of improving the yield of Parmesan cheese without compromising cheese quality. The question remaining to be answered by the cheesemaker is whether it is economical to do so.

Key Words: Parmesan cheese • ultrafiltration • cheese yield • rennet coagulation

Abbreviation key: G'= storage modulus, LCF-UF = low concentration factor UF, SUF = skim milk, WUF = whole milk UF




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S. Govindasamy-Lucey, J. J. Jaeggi, M. E. Johnson, T. Wang, and J. A. Lucey
Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese
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