Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening

Manufacture of Mozzarella cheese from highly‐concentrated skim milk microfiltration retentate depleted of whey proteins1

“…Average whey drainage from MFM was 21.4% of MF cheesemilk weight and individual components were 1.5± 3 times more concentrated as compared with normal Mozzarella whey, of which production of concentrated whey has been observed in cheesemaking from both condensed milks and UF retentate (Anderson et al, 1993;St-Gelais et al, 1995). Average whey drainage from MFM was 21.4% of MF cheesemilk weight and individual components were 1.5± 3 times more concentrated as compared with normal Mozzarella whey, of which production of concentrated whey has been observed in cheesemaking from both condensed milks and UF retentate (Anderson et al, 1993;St-Gelais et al, 1995).…”

“…Milk buering capacity is dependent on casein and colloidal mineral content and directly aects cheese quality (Lucey & Fox, 1993), with high mineral content in cheese promoting textural problems (Anderson et al, 1993). Mozzarella made from UF retentates generally exhibits poor melting and stretching properties, with WP and mineral content being implicated for proteolytic and functional deviations (Lawrence, 1989).…”

Impact of ropy and capsular exopolysaccharide-producing strains of Lactococcus lactis subsp. cremoris on reduced-fat Cheddar cheese production and whey composition

“…Fat content of standardized milk was determined using the Babcock test as described by Bradley et al (1993). Reduced-fat Cheddar cheese was made using computer-controlled cheese equipment (INRA, Poligny, France) equipped with four 10-L vats and pH meters (Accumet model 7; Fisher Scientific) according to the method described below, which was adapted from those described previously (Banks et al, 1989;Anderson, Mistry, Brandsma, & Baldwin, 1993). Milk was warmed up to 31 1C, inoculated with the …”

Application of ruthenium red and colloidal gold-labeled lectin for the visualization of bacterial exopolysaccharides in Cheddar cheese matrix using transmission electron microscopy

“…Reduced-fat Cheddar cheese was made using computer-controlled cheese equipment (INRA, Poligny, France equipped with four 10-L vats and pH-meters (Accumet model 7; Fisher Scientific, Montreal, PQ, Canada) according to the following method modified from those described previously (Banks, Brecnany, & Christie, 1989;Anderson, Mistry, Brandsma, & Baldwin, 1993). Milk was warmed up to 31 1C, inoculated with the desired cheese starter mixed culture at 1.5% (v/v) and allowed to ripen until the pH dropped to 6.5 (approximately 60 min).…”