Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

Abstract

In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

“…Borges et al . (2020) reported that yellowness and greenness during the storage of reduced‐fat cheese with concentrated whey were mostly impacted by its fat content. In our study, modified cheeses were 28% lower in fat (Table 1) compared to control.…”

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

“…The use of SMP for the standardization of whole milk for cheese manufacturing offers several advantages including high yield [ 7 ]. As well as this, some research has been done with the aim of determining the influence of using ultrafiltered milk retentate, milk protein concentrate and phosphocasein on the quality and characteristics of produced cheese [ 1 , 8 , 9 , 10 ]. In contrast, milk standardization is not often carried out in traditional small-scale dairy plant cheese production, which could lead to the reduced recovery of milk fat to cheese and so lesser financial profit.…”

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

“…Reduced fat cheeses with 5% incorporation of buttermilk presented the best results, both concerning texture parameters and sensory evaluation. However, the authors indicate that adequate mixtures of such by-products should be tested for similar purposes [ 75 ].…”