Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese

Sodium dodecyl sulfate-PAGE electrophoretograms of proteins from skim milk, microfiltered (MF) permeate before diafiltration (DF), and MF and DF composite permeate. Lane 1=standard markers ranging from 6.9 to 201kDa; lane 2=15μL of skim milk; lanes 3 to 6=MF permeate before DF; lanes 7 to 10=MF and DF composite permeate. For the MF permeate before DF, the 4 lanes correspond to (left to right) 10, 12, 14, and 16μL of sample that was loaded; for the MF and DF composite permeate, the 4 lanes correspond to (left to right) 24, 26, 28, and 30μL of sample that was loaded.

The pH for control cheese (○), cheese made from micro-filtered (MF) standardized milk adjusted to pH 6.4 (▾), and cheese made from MF standardized milk adjusted to pH 6.3 (□) during 12 wk of ripening of pizza cheeses at 7°C. Vertical bars represent standard deviations.

The 12% TCA soluble N as a percentage of total N for control cheese (○), cheese made from microfiltered (MF) standardized milk adjusted to pH 6.4 (▾), and cheese made from MF standardized milk adjusted to pH 6.3 (□) during 12 wk of ripening of pizza cheeses at 7°C. Vertical bars represent standard deviations.

Changes in the G′ (A–C) and loss tangent (D–F) as a function of temperature, determined from the long heating profile for the control cheese (A and D), cheese made from microfiltered (MF) standardized milk adjusted to pH 6.4 (B and E), and cheese made from MF standardized milk adjusted to pH 6.3 (C and F) at 1 (●), 2 (▿), 4 (■), 8 (♢), and 12 (▴) wk of ripening of pizza cheeses at 7°C (n=4).

Changes in the (A) maximum loss tangent, (B) temperature at the maximum loss tangent, and (C) crossover temperature determined from the long heating profile as a function of ripening time for control cheese (○), cheese made from microfiltered (MF) standardized milk adjusted to pH 6.4 (▾), and cheese made from MF standardized milk adjusted to pH 6.3 (□) during 12 wk of ripening of pizza cheeses at 7°C. Vertical bars represent standard deviations.

Changes in the (A) maximum loss tangent and (B) temperature of the crossover point determined from the short heating profile as a function of ripening time for control cheese (○), cheese made from microfiltered (MF) standardized milk adjusted to pH 6.4 (▾), and cheese made from MF standardized milk adjusted to pH 6.3 (□) during 12 wk of ripening of pizza cheeses at 7°C. Vertical bars represent standard deviations.

Age-related changes in the degree of flow calculated from the UW-MeltProfiler analysis for control pizza cheese (○), cheese made from microfiltered (MF) standardized milk adjusted to pH 6.4 (▾), and cheese made from MF standardized milk adjusted to pH 6.3 (□) during 12 wk of ripening at 7°C. Vertical bars represent standard deviations.