The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese

International Journal of Dairy Technology

Volumn 51, Issue 1, 1998, Pages 1-10

  Guinee, T P ^a   Fenelon, M A ^a   Mulholland, E O ^a   O'Kennedy, B T ^a   O'Brien, N ^a   Reville, W J ^b  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0542441409     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.1998.tb02631.x     Document Type: Article

References (54)

1. Hodis H N, Crawford D W and Sevanian A (1991) Cholesterol feeding increases plasma and aortic tissue cholesterol oxide levels in parallel: further evidence for the role of cholesterol oxidation in atherosclerosis. Atherosclerosis 89 177-126.
2. Bonorden W R and Pariza M W (1994) Antioxidant nutrients and protection from free radicals. In Nutritional Toxicology. Kotsonis F N, Mackey M and Hjelle J, eds. New York: Raven Press.
3. McNamara D J (1995) Dietary cholesterol and the optimal diet for reducing risk of atherosclerosis. Canadian Journal of Cardiology 11 (Suppl G), 123G-126G.
4. Simon J A, Fong J and Bernert J T Jr (1996) Serum fatty acids and blood pressure. Hypertension 27 303-307.
5. Louheranta A M, Porkkala-Sarataho E K, Nyyssonen M K, Salonen R M and Salonen J T (1996) Linoleic acid intake and susceptibility of very-low-density and low-density lipoproteins to oxidation in men. American Journal of Clinical Nutrition 63 698-703.
6. Bullens C (1994) Reduced-fat Cheddar. Aspects of process and ingredient effect. World of Ingredients (Oct/Nov) 28-29, 31.
7. Shank F R and Carson K L (1990) Light dairy products: regulatory issues. Food Technology 44 (10) 88-92.
8. Dexheimer E (1992) On the fat track. Dairy Foods 93 (5) 38-50.
9. Anonymous (1996) UK lite hard cheese market. Low and Lite Digest 1 (7) 8-11.
10. Jameson G W (1990) Cheese with less fat. Australian Journal of Dairy Technology 45 (2) 93-98.
11. Muir D D, Banks J M and Hunter E A (1992) Sensory changes during maturation of fat-reduced Cheddar cheese: effect of addition of enzymically active attenuated starter cultures. Milchwissenschaft 47 218-222.
12. Olson N F and Johnson M E (1990) Light cheese products: characteristics and economics. Food Technology 44 (10) 93-96.
13. Banks J M, Muir D D, Brechany E Y and Law A J R (1992) The production of low fat hard ripened cheese. In 3rd Cheese Symposium, Moorepark, pp 67-80. Cogan T M, ed. Moorepark, Fermoy, Co Cork, Ireland: National Dairy Products Research Centre.
14. Banks J M, Brechany E Y and Christie W W (1989) The production of low fat cheddar cheese. Journal of the Society of Dairy Technology 42 6-9.
15. McGregor J U and White C H (1990) Optimizing Ultrafiltration parameters for the development of a lowfat Cheddar cheese. Journal of Dairy Science 73 314-318.
16. McGregor J U and White C H (1990) Effect of enzyme treatment and ultrafiltration on the quality of lowfat Cheddar cheese. Journal of Dairy Science 73 571-578.
17. Kinzel B (1994) Cheese pizza-hold the fat. Agricultural Research (Sept) 14-15.
18. Metzger L E and Mistry V V (1994) A new approach using homogenization of cream in the manufacture of reduced fat Cheddar cheese. 1. Manufacture, composition, and yield. Journal of Dairy Science 77 3506-3515.
19. Desai N and Nolting J (1995) Microstructure of reduced-fat cheeses containing fat substitute. In Chemistry of Structure-Function in Cheese, pp 295-302. Malin E L and Tunick M H, eds. London: Plenum.
20. Lucey J A and Gorry C (1994) Effect of Simplesse® 100 on the manufacture of low fat Cheddar cheese. In Cheese Yield and Factors Affecting its Control, pp 439-437. (Proceedings of IDF Seminar on Factors affecting Cheese Yield and its Control, Cork, Ireland, April 1993.) Brussels: International Dairy Federation.
21. Kucukoner E and Haque Z U (1995) Production of reduced fat (5%) Cheddar cheese using different fat replacers. Journal of Dairy Science 78 (Suppl 1), 122.
22. Mackey K L and Desai N (1995) Rheology of reduced-fat cheese containing fat substitute. In Chemistry of Structure-Function in Cheese, pp 21-26. Malin E L and Tunick M H, eds. London: Plenum.
23. Lee S K, Johnson M E and Marth E H (1992) Characteristics of reduced-fat Cheddar cheese made with added Micrococcus species LL3. Lebensmitteln Wissenschaft und Technologie 25 552-558.
24. Bhowmik T, Riesterer R, van Boekel M A J S and Marth E H (1990) Characteristics of low-fat cheese made with added Micrococcus or Pediococcus species. Milchwissenschaft 45 230-235.
25. Ardo Y and Manssön H L (1990) Heat treated lactobacilli develop desirable aroma in low-fat cheese. Scandinavian Dairy Information 1 38-40.
26. Drake M A and Swanson B G (1995) Reduced-and low-fat cheese technology: a review. Trends in Food Science and Technology 6 366-369.
27. Guinee T P, Pudja P D, Reville W J, Harrington D, Mulholland E O, Cotter M and Cogan T M (1995) Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein. International Dairy Journal 5 543-568.
28. Guinee T P, O'Callaghan D J, Pudja P D and O'Brien N (1996) Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures. International Dairy Journal 6 581-596.
29. International Dairy Federation (1986) Milk: determination of the nitrogen content (Kjeldahl method) and calculation of crude protein content. International Dairy Federation Provisional Standard 20A.
30. IIRS (1955) Determination of the percentage fat in cheese. Irish Standard 69.
31. International Dairy Federation (1979) Cheese and processed cheese. Determination of chloride content: potentiometric titration method. International Dairy Federation Standard 88.
32. International Dairy Federation (1982) Determination of the total solids content (cheese and processed cheese). International Dairy Federation Standard 4A.
33. British Standards Institution (1975) Chemical analysis of cheese. Part 5. Determination of pH value. British Standard 770: Part 5: 1976.
34. Kindstedt P S and Kosikowski F V (1985) Alternative test for phosphorus in cheese. Journal of Dairy Science 68 1859-1864.
35. Wilkinson M G, Guinee T P, O'Callaghan D M and Fox P F (1992) Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese. Lait 72 449-459.
36. Mistry V V and Anderson D L (1993) Composition and microstructure of commercial full-fat and low-fat cheeses. Food Structure 12 259-266.
37. Hindle E J and Wheelock J V (1970) The primary phase of rennin action in heat-sterilized milk. Journal of Dairy Research 37 389-396.
38. Wheelock J V and Kirk A (1974) The role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk. Journal of Dairy Research 41 367-372.
39. van Hooydonk A C M, de Koster P G and Boerrigter I J (1987) The renneting of heated milk. Netherlands Milk and Dairy Journal 4 3-18.
40. Schmidt D G and Poll J K (1986) Electrokinetic measurements on unheated and heated casein micelle systems. Netherlands Milk and Dairy Journal 40 269-280.
41. Chen M C (1991) Reduced-fat make schedules, Wisconsin Center for Dairy Research. Reduced-fat Cheddar Seminar, Madison WI.
42. Banks J M and Muir D D (1985) Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese. Journal of the Society of Dairy Technology 38 27-32.
43. Marshall R J (1986) Increasing cheese yields by high heat treatment of milk. Journal of Dairy Research 53 313-322.
44. Pearse M J, Linklater P M, Hall R J and MacKinlay A G (1985) Effect of heat induced interaction between β-lactoglobulin and κ-casein on syneresis. Journal of Dairy Research 52 159-165.
45. Lawrence R C (1989) The use of ultrafiltration technology in cheesemaking. International Dairy Federation Bulletin 240 2-15.
46. Lucey J A and Fox P F (1993) Importance of calcium and phosphate in cheese manufacture: a review. Journal of Dairy Science 76 1714-1724.
47. Hoecker W H and Hammer B W (1944) Salt migration in Cheddar cheese curd and its effect on moisture content, pH and bacterial count. Food Research 9 278-282.
48. Morris H A, Guinee T P and Fox P F (1985) Salt diffusion in Cheddar cheese. Journal of Dairy Science 68 1851-1858.
49. Walstra P, Noomen A and Geurts T J (1993) Dutch-type cheese varieties. In Cheese: Physics, Chemistry and Microbiology. 2. Major Cheese Groups, pp 39-82. Fox P F, ed. London: Elsevier Applied Science.
50. Guinee T P, Wilkinson M G, Mulholland E O and Fox P F (1991) Influence of ripening temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese. Irish Journal of Food Science and Technology 15 27-52.
51. Corredig M and Dalgleish D G (1996) Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk. Journal of Dairy Research 63 441-449.
52. Chen A H, Larkin W J, Clark C J and Irwin W E (1979) Textural analysis of cheese. Journal of Dairy Science 62 901-907.
53. de Jong L (1978) The influence of moisture content on the consistency and protein breakdown of cheese. Netherlands Milk and Dairy Journal 32 1-14.
54. Lawrence R C and Gilles J (1987) Cheddar cheese and related dry-salted cheese varieties. In Cheese: Physics, Chemistry and Microbiology. 2. Major Cheese Groups, pp 1-44. Fox P F, ed. London: Elsevier Applied Science.