Effect of Homogenization of Cream on Composition, Yield, and Functionality of Cheddar Cheese Made from Milk Supplemented with Ultrafiltered Milk

<p>Cheddar cheeses were made from milks supplemented with ultrafiltered milk to 4.57 and 5.93% protein and from milks without supplementation to serve as controls (3.18% protein). Milks were standardized (casein-to-fat ratio of 0.7) with unhomogenized cream or homogenized (6.9/3.45 MPa) cream. The six treatments were replicated five times. Rennet clotting time decreased with protein concentration and homogenization of cream increased it. k₂₀, the time to reach an amplitude of 20 mm on formagraph after rennet clotting time, decreased (i.e., rate of curd firming increased) with homogenization and concentration a₄₀, the amplitude on formagraph after 40 min of rennet addition, increased (i.e., curd firmness increased) with protein and homogenization. Cheese moisture ranged from 37.29 to 39.37% and fat in dry matter from 52.9 to 53.7%. Cheese yield adjusted to 37% moisture and 1.5% salt and adjusted yield per kg protein increased significantly with both protein concentration and homogenization. Fat recovered in cheese decreased with concentration in unhomogenized treatments while it increased in homogenized treatments. Protein recovery increased with protein concentration. A sensory panel did not detect any significant difference in flavor, flavor intensity and body and texture with protein supplementation, but there was a significant increase in the body and texture scores with homogenization. Hardness of cheeses increased with concentration. Homogenization increased meltability of cheese with age. Free oil and free oil on fat basis decreased with homogenization and concentration. These two parameters also decreased with cheese age with a larger decrease for the homogenized treatments.</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis - University Access Only

Discipline thesis:degree_discipline

Dairy Science

Year dc:date.available

1999

Author dc:creator

• Oommen, Bonney Sam

Contributors dc:contributor

• Vikram V. Mistry

• Dairy Science

Statement dc:rights

• <p>In Copyright - Non-Commercial Use Permitted<br /><a href="http://rightsstatements.org/vocab/InC-NC/1.0/">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>

Language dc:language

en

Repository record dc:identifier

https://openprairie.sdstate.edu/etd/1517

OAI identifier oai:identifier

oai:openprairie.sdstate.edu:etd-2495