首页|Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
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NETL
NSTL
Elsevier
A growing number of companies within the cheesemakingindustry are now using high-protein (e。g。，4–5%) milks to increase cheese yield。 Previous studieshave suggested that cheeses made from high-protein(both casein and whey protein; WP) milks may ripenmore slowly; one suggested explanation is inhibition ofresidual rennet activity due to elevated WP levels。 Weexplored the use of microfiltration (MF) to concentratemilk for cheese-making， as that would allow us to concentratethe casein while varying the WP content。 Ourobjective was to determine if reducing the level of WPin concentrated cheese milk had any impact on cheesecharacteristics， including ripening， texture， and nutritionalprofile。 Three types of 5% casein standardizedand pasteurized cheese milks were prepared that hadvarious casein: true protein (CN:TP) ratios: (a) controlwith CN:TP 83:100， (b) 35% WP reduced， 89:100CN:TP， and (c) 70% WP reduced， 95:100 CN:TP。Standardized milks were preacidified to pH 6。2 withdilute lactic acid during cheese-making。 Composition，proteolysis， textural， rheological， and sensory propertiesof cheeses were monitored over a 9-mo ripeningperiod。 The lactose， total solids， total protein， and WPcontents in the 5% casein concentrated milks were reducedwith increasing levels of WP removal。 All milkshad similar casein and total calcium levels。 Cheeses hadsimilar compositions， but， as expected， lower WP levelswere observed in the cheeses where WP depletion byMF was performed on the cheese milks。 Cheese yieldand nitrogen recoveries were highest in cheese madewith the 95:100 CN:TP milk。 These enhanced recoverieswere due to the higher fraction of nitrogen beingcasein-based solids。 Microfiltration depletion of WP didnot affect pH， sensory attributes， or insoluble calciumcontent of cheese。 Proteolysis (the amount of pH 4。6soluble nitrogen) was lower in control cheeses comparedwith WP-reduced cheeses。 During ripening， the hardnessvalues and the temperature of the crossover point，an indicator of the melting point of the cheese， werehigher in the control cheese。 It was thus likely thatthe higher residual WP content in the control cheeseinhibited proteolysis during ripening， and the lowerbreakdown rate resulted in its higher hardness andmelting point。 There were no major differences in theconcentrations of key nutrients with this WP depletionmethod。 Cheese milk concentration by MF provides thebenefit of more typical ripening rates。
microfiltrationwhey protein depletionCheddar cheesemelting
E. Reale、S. Govindasamy-Lucey、Y. Lu、M. E. Johnson、J. J. Jaeggi、M. Molitor、J. A. Lucey
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Department of Food Science, University of Wisconsin, Madison 53706
Center for Dairy Research, University of Wisconsin, Madison 53706
NETL
NSTL
Elsevier
