SummarySkim milks were pre-acidified to pH 6·4 and concentrated by ultra-filtration to give retentates with protein levels of 210 g/1. Retentates were blended with skim milk and cream to give standardized milks with protein levels ranging from 30 to 82 g/1. These were used for the manufacture of Cheddar cheese in conventional equipment. Increasing milk protein level resulted in reduced gelation times, increased curd firming rates and a decrease in the set-to-cut time when cutting at equal firmness values (i.e. elastic modulus, G′, ∼ 16 Pa). As the curd firming rates increased with milk protein level, it became increasingly difficult to cut the curd cleanly, without tearing, before the end of the cutting cycle. Reflecting the tearing of curd, and consequent curd particle shattering, fat losses in the running wheys were greater than those predicted on the basis of volume reduction (due to ultrafiltration) for milks with protein levels > 50 g/1. Reduction of setting temperatures, in the range 31–27 °C, and the level of added rennet brought the set-to-cut times and curd firming rates of concentrated milks closer to those of the control milk. While increasing milk protein level in the range 30–70 g/1 had little effect on cheese composition, it resulted in slower proteolysis and maturation.

The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kačkavalj, Kačkavalj Krstaš, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G″, and loss tangent, LT (G″/G'). The melting temperature and congealing temperature were defined as the temperature at which LT=1 during heating from 25 to 90°C and on cooling from 90 to 25°C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kačkavalj cheeses had relatively high levels of salt-in-moisture and pH 4.6-soluble N and low protein-to-fat ratio and levels of αs1-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at ~70 to 90°C; reached maximum LT at 90°C; and congealed at 58 to 63°C. Conversely, the Kačkavalj Krstaš and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62°C), attained maximum fluidity at a lower temperature (72-78°C), and congealed at 54 to 69°C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90°C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification.

The best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O and CO ) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms. © 2016 Society of Chemical Industry.

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