Document Detail


Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
MedLine Citation:
PMID:  11384028     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
This study compared the effect of coagulum firmness at cutting on composition of 50% reduced-fat Cheddar cheese. Coagulum firmness was determined by subjective evaluation by the cheese maker. Three firmness levels were tested, and these corresponded to average times of coagulant addition to cutting the curd of 25, 48, and 65 min. A slow acid-producing culture was used, and ripening times were altered to give similar curd pH values throughout cheese making. A longer rennet coagulation time (firmer coagulum at cutting) resulted in an increase in cheese moisture as well as an increase in cheese yield. The percentages of fat recovered in the cheese decreased with increasing curd firmness. The percentage of nitrogen recovered in the cheese was similar among the treatments. The amount of whey collected from the curd after milling increased as the coagulum firmness at cutting increased. Higher moisture content and lower pH of cheese made from the firmer curd at cutting contributed to softer, smoother-bodied cheeses, but the Cheddar flavor intensity was not affected.
Authors:
M E Johnson; C M Chen; J J Jaeggi
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  84     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2001 May 
Date Detail:
Created Date:  2001-05-31     Completed Date:  2001-10-18     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1027-33     Citation Subset:  IM    
Affiliation:
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 53706, USA. jumbo@cdr.wisc.edu
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MeSH Terms
Descriptor/Qualifier:
Cheese / analysis*,  microbiology
Chymosin / pharmacology*
Dietary Fats / analysis*
Food Handling / methods
Food Technology
Lactic Acid
Rheology
Sensation
Taste
Time Factors
Chemical
Reg. No./Substance:
0/Dietary Fats; 50-21-5/Lactic Acid; 9042-08-4/rennet; EC 3.4.23.4/Chymosin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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