HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Interpretive Summary Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Acharya, M. R. Articles by Mistry, V. V. Search for Related Content PubMed PubMed Citation Articles by Acharya, M. R. Articles by Mistry, V. V.

Effect of Vacuum-Condensed or Ultrafiltered Milk on Pasteurized Process Cheese^*

M. R. Acharya and V. V. Mistry

MN-SD Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007

Corresponding author: V. V. Mistry: e-mail: vikram.mistry{at}sdstate.edu.

Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with 2 levels of protein: 4.5% (UF1 and CM1) and 6.0% (UF2 and CM2) for concentrates and a control with 3.2% protein were used for manufacturing 6 replicates of Cheddar cheese. For manufacturing pasteurized process cheese, a 1:1 blend of shredded 18- and 30-wk Cheddar cheese, butter oil, and disodium phosphate (3%) was heated and pasteurized at 74°C for 2 min with direct steam injection. The moisture content of the resulting process cheeses was 39.4 (control), 39.3 (UF1), 39.4 (UF2), 39.4 (CM1), and 40.2% (CM2). Fat and protein contents were influenced by level and method of concentration of cheese milk. Fat content was the highest in control (35.0%) and the lowest in UF2 (31.6%), whereas protein content was the lowest in control (19.6%) and the highest in UF2 (22.46%). Ash content increased with increase in level of concentration of cheese milk with no effect of method of concentration. Meltability of process cheeses decreased with increase in level of concentration and was higher in control than in the cheeses made with concentrated milk. Hardness was highest in UF cheeses (8.45 and 9.90 kg for UF1 and UF2) followed by CM cheeses (6.27 and 9.13 kg, for CM1 and CM2) and controls (3.94 kg). Apparent viscosity of molten cheese at 80°C was higher in the 6.0% protein treatments (1043 and 1208 cp, UF2 and CM2) than in 4.5% protein treatments (855 and 867 cp, UF1 and CM1) and in control (557 cp). Free oil in process cheeses was influenced by both level and method of concentration with control (14.3%) being the lowest and CM2 (18.9%) the highest. Overall flavor, body and texture, and acceptability were higher for process cheeses made with the concentrates compared with control. This study demonstrated that the application of concentrated milks (UF or CM) for Cheddar cheese making has an impact on pasteurized process cheese characteristics.

Key Words: ultrafiltration • condensing • process cheese

Abbreviation key: AMF = anhydrous milk fat, CM = condensed milk, CM1 and CM2 = condensed milk cheese with 4.5 and 6.0% protein, respectively, UF1 and UF2 = ultrafiltered milk cheese with 4.5 and 6.0% protein, respectively.

This article has been cited by other articles:

				A. N. Hassan, S. Awad, and V. V. Mistry Reduced Fat Process Cheese Made from Young Reduced Fat Cheddar Cheese Manufactured with Exopolysaccharide-Producing Cultures J Dairy Sci, August 1, 2007; 90(8): 3604 - 3612. [Abstract] [Full Text] [PDF]

				R. Kapoor, L. E. Metzger, A. C. Biswas, and K. Muthukummarappan Effect of Natural Cheese Characteristics on Process Cheese Properties J Dairy Sci, April 1, 2007; 90(4): 1625 - 1634. [Abstract] [Full Text] [PDF]

				S. K. G. Purna, A. Pollard, and L. E. Metzger Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate. J Dairy Sci, July 1, 2006; 89(7): 2386 - 2396. [Abstract] [Full Text] [PDF]