|
|
Article: Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- February 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Feb 2006. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
Two sets of Cheddar cheese were made in which the milk protein level (%, wt/wt) was increased from 3.3 (Control A, CA) to 3.6 (set A) or from 3.3 (control B, CB) to 4.0 (set B) by the addition of phosphocasein (PC), milk protein concentrate (MPC), or freshly prepared ultrafiltered milk retentate (UFR). The cheeses were denoted CA, PCA, MPCA, and UFRA from set A, and CB, PCB, MPCB, and UFRB, from set B, respectively. The level of cheese moisture decreased significantly on increasing milk protein level from 3.3 to 3.6 or 4.0% (wt/wt), but was not affected significantly by the method of protein standardization. The percentage milk fat recovered to cheese increased significantly on ...