Pre-treatment methods of Edam cheese milk. Effect on cheese yield and quality

LWT

Volumn 43, Issue 4, 2010, Pages 640-646

  Heino, Antti ^a,b   Uusi Rauva, Janne ^b   Outinen, Marko ^b,c  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VALIO LTD   (Finland)

^c AALTO UNIVERSITY   (Finland)

Author keywords

Cheese; High temperature heat treatment; Microfiltration; Texture; Ultrafiltration; Yield

Indexed keywords

CASEIN; HEAT TREATMENT; MICROFILTRATION;

CHEESE MILK; CHEESE QUALITY; CHEESE YIELDS; FUNCTIONAL CHARACTERISTICS; HIGH TEMPERATURE HEAT TREATMENT; MILK COMPOSITION; PRETREATMENT METHODS; REFERENCE TEMPERATURE; YIELD; YIELD CHARACTERISTICS;

ULTRAFILTRATION;

EID: 74649087095     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.11.004     Document Type: Article

References (31)

1. Ardisson-Korat A.V., and Rizvi S.S.H. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates. Journal of Dairy Science 87 (2004) 3601-3613
2. Benfeldt C. Ultrafiltration of cheese milk: effect on plasmin activity and proteolysis during cheese ripening. International Dairy Journal 16 (2006) 600-608
3. Caron A., St-Gelais D., and Pouliot Y. Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders. International Dairy Journal 7 (1997) 445-451
4. Covacevich H.R., and Kosikowski F.V. Mozzarella and cheddar cheese manufacture by ultrafiltration principles. Journal of Dairy Science 61 (1978) 701-709
5. Govindasamy-Lucey S., Jaeggi J.J., Johnson M.E., Wang T., and Lucey J.A. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese. Journal of Dairy Science 90 (2007) 4552-4568
6. Green M.L. Effect of milk pre-treatment and making conditions on the properties of cheddar cheese from milk concentrated by ultrafiltration. Journal of Dairy Research 52 (1985) 555-564
7. Guinee T.P., O'Kennedy B.T., and Kelly P.M. Effect of milk protein standardization using different methods on the composition and yield of cheddar cheese. Journal of Dairy Science 89 (2006) 468-482
8. Guinee T.P., Pudja P.D., and Mulholland E.O. Effect of milk protein standardization, by ultrafiltration, on the manufacture, composition and maturation of cheddar cheese. Journal of Dairy Research 61 (1994) 117-131
9. Harper J., Iyer M., Knighton D., and Lelievre J. Effects of whey proteins on the proteolysis of cheddar cheese slurries (a model for the maturation of cheeses made from ultrafiltered milk). Journal of Dairy Science 72 (1989) 333-341
10. Heino A., Uusi-Rauva J., and Outinen M. Microfiltration of milk I: cheese milk modification by micro- and ultrafiltration and the effect on emmental cheese quality. Milchwissenschaft 63 3 (2008) 279-282
11. Hindle E.J., and Wheelock J.V. The primary phase of rennin action in heat-sterilized milk. Journal of Dairy Research 37 (1970) 389-396
12. Hinrichs J. Incorporation of whey proteins in cheese. International Dairy Journal 11 (2001) 495-503
13. Jameson G.W., and Lelievre J. Effects of whey proteins on cheese characteristics. International Dairy Federation Bulletin 313 (1996) 3-8
14. Kessler H.G. Heat treatment processes and effects, denaturation of whey proteins. In: Kessler H.G. (Ed). Food and bioprocess engineering - Dairy technology (2002), Verlag A. Kessler, München 164-170
15. Larsson M., Zakora M., Dejmek P., and Ardö Y. Primary proteolysis studied in a cast cheese made from microfiltered cheese. International Dairy Journal 16 (2006) 623-632
16. Lelievre J., and Lawrence R.C. Manufacture of cheese from milk concentrated by ultrafiltration. Journal of Dairy Research 55 (1988) 465-478
17. Lo C.G., and Bastian E.D. Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced fat, havarti-type cheese. Journal of Dairy Science 81 (1998) 16-24
18. Maubois J.L., and Mocquot G. Application of membrane ultrafiltration to preparation of various types of cheeses. Journal of Dairy Science 58 7 (1975) 1001-1007
19. McMahon D.J., Yousif B.H., and Kaláb M. Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk with or without ultrafiltration. International Dairy Journal 3 (1993) 239-256
20. Moisio T., and Heikonen M. Simple method for the titration of multicomponent acid-base mixtures. Fresenius' Journal of Analytical Chemistry 354 (1996) 271-277
21. Neocleous M., Barbano D.M., and Rudan M.A. Impact of low concentration factor microfiltration on the composition and aging of cheddar cheese. Journal of Dairy Science 85 (2002) 2425-2437
22. Outinen M., Heino A., and Uusi-Rauva J. Pre-treatment methods of Edam cheese milk. Effect on the whey composition. LWT - Food Science and Technology 43 4 (2010) 647-654
23. Outinen M., Heino A., and Uusi-Rauva J. Microfiltration of milk II. Influence of the concentration factor on the composition of emmental cheese milk and the κ-casein macropeptide content of the whey. Milchwissenschaft 63 3 (2008) 305-308
24. Papadatos A., Neocleous M., Berger A.M., and Barbano D.M. Economic feasibility evaluation of microfiltration of milk prior to cheesemaking. Journal of Dairy Science 86 (2003) 1564-1577
25. Risso P.H., Relling V.M., Armesto M.S., Pires M.S., and Gatti C.A. Effect of size, proteic composition, and heat treatment on the colloidal stability of proteolyzed bovine casein micelles. Colloid and Polymer Science 285 (2007) 809-817
26. Rodríguez J., Requena T., Fontecha J., Goudédranche H., and Juárez M. Effect of different membrane separation technologies (ultrafiltration and microfiltration) on texture and microstructure of semihard low-fat cheeses. Journal of Agricultural Food Chemistry 47 (1999) 558-565
27. Saboya L.V., and Maubois J.-L. Current developments of microfiltration technology in the dairy industry. Lait 80 (2000) 541-553
28. Shakeel-Ur-Rehman, Farkye N.Y., Considine T., Schaffner A., and Drake M.A. Effects of standardization of whole milk with milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese. Journal of Dairy Science 86 (2003) 1608-1615
29. Singh H., and Waungana A. Influence of heat treatment of milk on cheesemaking properties. International Dairy Journal 11 (2001) 543-551
30. St-Gelais D., Piette M., and Bélanger G. Production of cheddar cheese using milk enriched with microfiltered milk retentate. A preliminary study. Milchwissenschaft 50 11 (1995) 614-619
31. Thomä C., Krause I., and Kulozik U. Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC. International Dairy Journal 16 (2006) 285-293