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Impact of low concentration factor microfiltration on the composition and aging of cheddar cheese
- Article from:
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Journal of Dairy Science
- Article date:
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October 1, 2002
- Author:
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Copyright informationCopyright American Dairy Science Association Oct 2002. Provided by ProQuest LLC. (Hide copyright information)
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Impact of Low Concentration Factor Microfiltration on the Composition and Aging of Cheddar Cheese1
ABSTRACT
The effect of microfiltration (MF) on proteolysis, hardness, and flavor of Cheddar cheese during 6 mo of aging was determined. Raw skim milk was microfiltered twofold in two cheese making trials. In trial 1, four vats of cheese were made in 1 d using unconcentrated milk (IX), 1.26X, 1.51X, and 1.82X concentration factors (CF). Casein-(CN)-to-fat ratio was constant among treatments. Proteolysis during cheese aging decreased with increasing CF due to either limitation of substrate availability for chymosin due to low moisture in the nonfat substance (MNFS), inhibition of chymosin ...