Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheese

Abstract

For maximum profitability, the moisture in the non‐fat substance (MNFS) in Cheddar cheese must be controlled. Commercial data are used to show that, with fixed manufacturing conditions, the MNFS in cheese may be increased by decreasing the casein/fat ratio in milk and vice versa. It is suggested that this method of varying MNFS may be useful in factories that have difficulty in regulating MNFS by other methods. The relationships between the casein/fat ratio in milk, manufacturing conditions and the fat in the dry matter, MNFS, fat and moisture percentages in cheese are explained.

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

“…Although there appears to be a positive relationship between casein retention and CFR >0.7, it should be noted again that values above 96% casein retention into Cheddar cheese may have not considered the soluble CMP as part of casein lost into whey. In addition, CFR and FDM are negatively correlated since FDM decreases as CFR increases (Lelièvre 1983). A detailed investigation was performed by Lou and Ng‐Kwai‐Hang (1992), and the data extracted from their study and others (Guinee et al .…”

Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation

“…Enrichment of S-milk with PUFA did not result in higher fat losses in the whey in comparison to the C-milk. Fat is known to be important in allowing moisture to be retained in cheese (Lelievre 1983), which is linked to the ability of the milk fat globule membrane to bind water. The MFFB was equivalent for both the C-and Scheeses and it allowed therefore a comparison of their enzymatic activities.…”

Η Υδρόλυση Των Πρωτεϊνών Κατά Την Ωρίμανση Του Κασερίου Και Η Εμφάνιση Πικρής Γεύσης

“…Γιά την παραγωγή τυριού Cheddar η σύσταση του γάλακτος τυποποιείται έτσι ώστε η αναλογία καζεΐνης/λίπος να είναι 0,67-0,72 (Lawrence et al, 1993). Η αναλογία καζεΐνης/λίπος συσχετίζεται με την υγρασία επί των εκτός λίπους συστατικών του τυριού (Lelievre, 1983), που όταν είναι υμ,ηλή επιταχύνεται ο ρυθμός της πρωτεόλυσης στο τυρί (Lawrence et al, 1984).…”