Document Detail


Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
MedLine Citation:
PMID:  17881676     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered retentates. Polymeric, spiral-wound MF membranes were used to process cold (<7 degrees C) skim milk, and diafiltration of MF retentates resulted in at least 36% removal of serum protein on a true protein basis. Cheese milks were obtained by blending the MF retentate (16.4% total solids, 11.0% casein, 0.4% fat) with whole milk (12.1% total solids, 2.4% casein, 3.4% fat). Control cheese was made with part-skim milk (10.9% total solids, 2.4% casein, 2.4% fat). Initial trials with MF standardized milk resulted in cheese with approximately 2 to 3% lower moisture (45%) than control cheese ( approximately 47 to 48%). Cheese-making procedures (cutting conditions) were then altered to obtain a similar moisture content in all cheeses by using a lower setting temperature, increasing the curd size, and lowering the wash water temperature during manufacture of the MF cheeses. Two types of MF standardized cheeses were produced, one with preacidification of milk to pH 6.4 (pH6.4MF) and another made from milk preacidified to pH 6.3 (pH6.3MF). Cheese functionality was assessed by dynamic low-amplitude oscillatory rheology, University of Wisconsin MeltProfiler, and performance on pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LT(max)) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LT(max) values increased during ripening. The temperature at which the LT(max) was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LT(max) decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.
Authors:
S Govindasamy-Lucey; J J Jaeggi; M E Johnson; T Wang; J A Lucey
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  90     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2007 Oct 
Date Detail:
Created Date:  2007-09-20     Completed Date:  2008-09-22     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4552-68     Citation Subset:  IM    
Affiliation:
Wisconsin Center for Dairy Research, Madison 53706, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Cheese / analysis*,  standards
Fats / analysis
Filtration / instrumentation,  methods
Food Handling / instrumentation,  methods
Humans
Lactose / analysis
Membranes, Artificial*
Milk / chemistry*,  standards
Milk Proteins / analysis,  metabolism
Nitrogen / analysis
Polymers*
Rheology
Temperature
Time Factors
Trichloroacetic Acid / chemistry
Chemical
Reg. No./Substance:
0/Fats; 0/Membranes, Artificial; 0/Milk Proteins; 0/Polymers; 0/whey protein; 63-42-3/Lactose; 76-03-9/Trichloroacetic Acid; 7727-37-9/Nitrogen

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


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