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Article| Volume 79, ISSUE 7, P1137-1145, July 1996

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Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese1

  • Author Footnotes
    2 Reprint requests.
    V.V. Mistry
    Footnotes
    2 Reprint requests.
    Affiliations
    Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647
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  • Author Footnotes
    3 Present address: Department of Food Science, Stocking Hall, Cornel1 University, Ithaca, NY 14583.
    L.E. Metzger
    Footnotes
    3 Present address: Department of Food Science, Stocking Hall, Cornel1 University, Ithaca, NY 14583.
    Affiliations
    Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647
    Search for articles by this author
  • J.L. Maubois
    Affiliations
    Institut National de Recherche Agronomique, Laboratoire de Recherches Laitieres, 65 Rue de Saint-Brieuc, 35042 Rennes Cedex, France
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  • Author Footnotes
    1 Published with the approval of director of the South Dakota Agricultural Experiment Station as Publication Number 2893 of the Journal Series.
    2 Reprint requests.
    3 Present address: Department of Food Science, Stocking Hall, Cornel1 University, Ithaca, NY 14583.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(96)76467-6
Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese1
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      Abstract

      Sweet buttermilk was ultrafiltered at 54°C to approximately 28% TS, 7.2% fat, and 13.6% protein and then added to batch pasteurized (63°C for 30 min) skim milk at 3 or 5% (wt/wt). The 3 and 5% supplemented milks contained 10.9 and 11% TS, 1.6 and 1.7% fat, 3.7 and 3.9% protein, and 0.7 and 0.7% ash, respectively. The control milk was made from skim milk standardized with cream and then batch pasteurized (10.4% TS, 1.4% fat, 3.4% protein, and 0.7% ash). Cheddar cheese was made from five replicate batches of these milks using cooking temperatures of 34°C for the control milk and 38°C for the 3 and 5% supplemented milks; pH values at milling were approximately 5.7, 5.4, and 5.4, respectively. Compositions of cheeses from the three treatments were similar (45% moisture, 16.5% fat, 31.8% protein, and 3.6% ash). Whey from the supplemented milks contained more TS, fat, and protein than whey from the control milk, but protein losses to whey were lower in the 5% supplemented milk than in milk in the other two treatments. Cheese yield per unit weight of milk, corrected for salt and moisture, was approximately 11.3 and 18.8% higher for cheese from the 3 and 5% supplemented milks, respectively, than for cheese from the control milk. At 4 wk, cheeses made with the buttermilk concentrates were softer than the cheese made from the control milk and also had improved body and texture. These differences were smaller at 24 wk.

      Key words

      Abbreviation Key:

      CRF1.4% (fat milk), MNFS (moisture in nonfat substance), 3RF (1.4% fat milk with 3% UF buttermilk added), 5RF (1.4% fat milk with 5% UF buttermilk added)

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      Article info

      Publication history

      Accepted: March 15, 1996
      Received: October 17, 1995

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(96)76467-6

      Copyright

      © 1996 American Dairy Science Association. Published by Elsevier Inc.

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