91E-12 |
Cheddar cheese manufacturing using high pressure processed milk: A comparative study |
M. F. San-Martín1, J. J. RODRÍGUEZ1, S. Clark2, B. G. Swanson2, and G. V. Barbosa-Cánovas1. (1) Biological Systems Engineering, Washington State University, P. O. Box 6120, Pullman, WA 99164, (2) Food Science and Human Nutrition, Washington State University, P. O. Box 6376, Pullman, WA 99164 Whey proteins are by-products of the cheese making process. High pressure processing of cheese-making milk causes denaturation of whey proteins that form disulfide bonds with casein micelles. Incorporation of whey proteins into the casein matrix could increase the dry matter and water content of the final product, hence increasing the cheese wet yield. The objective of this work was to determine the extent of the wet yield increase by HHP treatment as compared to raw and high temperature-short time (HTST) pasteurized milk. Cheddar cheeses were made with raw, HTST (72oC, 15 s), 483 MPa (22oC, 5 min), 676 MPa (22oC, 5 min) and 676 MPa (60 oC, 5 min) milk. Milk was standardized to a butterfat to protein ratio of 1.2 and cheeses were made following a standard procedure. Cheddaring step was repeated until a final titratable acidity between 0.53 and 0.56% was reached. Cheeses were vacuum packed and stored at 5oC. Cheeses exhibited variable cutting time depending on the treatment applied. Coagulums obtained from raw and HTST pasteurized milk were cut after 20 min of enzyme addition. HHP treatment decreased the cutting time to 18 and 16 min for 483 and 676 MPa respectively. Cheeses made from raw and HTST pasteurized milk exhibited the lowest yields 10.6 and 10.5% respectively. Milk treated at the highest pressure and room temperature exhibited the highest yield 11.4%, whereas treatment at 483 MPa exhibited a 10.8% wet yield. HHP treatment of milk at 60oC prevented curd granules from fusing together and cheese could not be made. Cheese yield increase by solid retention is desirable as long as texture and other sensory attributes of the product are not compromised. The use of HHP could achieve a yield increase of 8% compared to cheeses made with raw or HTST pasteurized milk.
Session 91E, Nonthermal Processing: Nonthermal processing of foods
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