17A-25 |
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M. D. RUHLMAN1, V. B. Alvarez1, and W. J. Harper. (1) Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007 Shortages in the milk supply leads cheese producers to use milk solids in order to overcome the problem but also to increase yield and plant capacity. The limiting component for additional solids is lactose. Milk protein concentrate (MPC) is a low lactose form of milk solids that could be used as an alternative source in cheese manufacture. Substitution of cheese milk with MPC for Swiss cheese manufacture has not been studied. This study looked at the effects of reduction in lactose by the substitution of milk with MPC-70. The objectives were to determine if small levels of MPC affected the acid production and cheese ripening characteristics of Swiss cheese. Swiss cheese batches were made at the OSU dairy pilot plant with 19.5 L of milk. Cheese milk was substituted with 1.5% and 3% MPC-70. The same lactic acid producing starter organisms and 3 different P. shermanii strains were used. Cheese milk was standardized to 0.8:1 total protein to fat ratio. Textural properties, pH and free amino acids (FAA) were measured after cold room, after warm room, day 60 and day 90. All of the finished cheeses had similar composition, with slight differences in the salt content. Cheese cohesiveness decreased between the control and those with MPC. A 25-33% decrease in hardness was seen with 3% MPC. There were small amounts of free amino acids (<20 mMol/kg) in all the cheeses after the cold room treatment. FAA increased after the warm room treatment. The FAA content was higher in the cheeses with MPC than the control. The largest increase being seen in the cheese with 1.5% MPC. The results were influenced by the strain of P. shermanii. The use of small amounts of MPC to reduce lactose in cheese milk appears to be useful in Swiss cheese manufacturing and ripening.
Session 17A, Dairy Foods: Cheese and microbiology
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