Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-12-16 DOI:10.1016/j.idairyj.2024.106163

Paula Giménez , Guillermo Andrés George , María Laura Spotti , María Cristina Perotti , Erica Rut Hynes , Carina Viviana Bergamini

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引用次数: 0

Abstract

The impact of ultrafiltration (UF) of cheesemilk on its coagulation properties and on Cremoso cheese properties was evaluated using different rennet dose and with and without added calcium. UF milks with rennet doses standardized by protein (Dp), and calcium addition showed lower values of coagulation and cutting times, and higher firmness than control milk. On the contrary, UF milks with rennet doses standardized by volume (Dv) showed coagulation properties more similar to the control milk. Cheese yield increased proportionally to the protein content of the starting milk, which would allow increasing the plant operative capacity. Slightly higher proteolysis and higher hardness were found in cheeses made with Dp. The use of Dv and no calcium addition when UF milks are used allow to obtain cheeses similar to those made with unconcentrated milk, in addition to a better handling of the curd in the vat, and save rennet and calcium.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.