Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment

Dussault-Chouinard, Iris; Britten, Michel; Pouliot, Yves

doi:10.1016/j.idairyj.2019.03.008

Cited by 16 publications

(5 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2013; Dussault‐Chouinard et al . 2019) and as shown in Figure 6(a,b), the optimum levels of casein and fat for a CFR of ~0.7 used for full‐fat Cheddar cheese would be around 5 and 7%, respectively. Like cheese‐whey, whey from the membrane filtration has technological functions such as WPC/WPI processing as well as improving the yield and protein recoveries in Ricotta cheese (Nelson and Barbano 2005; Salvatore et al .…”

Section: Approaches To Standardisation Of Cheese Milkmentioning

confidence: 88%

“…(1994) and Dussault‐Chouinard et al . 2019) reported greater loss of protein and fat into whey for milks standardised to very high levels of protein (≥7%) and fat (10%) using ultrafiltration (UF) or reverse osmosis (RO) retentates. Low‐moisture part‐skim Mozzarella cheese from 6 to 9× concentrated skim milk by microfiltration (MF) also had limited meltability and greater casein and fat losses in stretchwater (Ardisson‐Korat and Rizvi 2004).…”

Section: Different Metrics Used For Cheese Milk Standardisationmentioning

confidence: 99%

“…The cheesemaking properties of RO concentrates (up to 3.4× casein content) can be improved by slight acidification (Dussault‐Chouinard et al . 2019).…”

Section: Approaches To Standardisation Of Cheese Milkmentioning

confidence: 99%

See 2 more Smart Citations

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Kayihura

2023

Int J of Dairy Tech

View full text Add to dashboard Cite

Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological and other functionalities of both cheese and whey‐derived products. Milk standardisation is one of the essential cheesemaking operations designed to preserve the intrinsic cheese quality and may also improve whey composition because of its impact on partitioning of milk constituents between the two coproducts. The effectiveness of cheese milk standardisation in controlling constituent partitioning depends on the method and ingredients selected. This review explores how and why cheese milk standardisation affects the partitioning of casein and fat in Cheddar cheese and provides some perspective on a better approach.

show abstract

Section: Approaches To Standardisation Of Cheese Milkmentioning

confidence: 88%

Section: Different Metrics Used For Cheese Milk Standardisationmentioning

confidence: 99%

See 1 more Smart Citation

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Kayihura

2023

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…The resulting cheese, made from RO-condensed milk, exhibited a composition similar to that of conventional Cheddar cheese. However, it displayed an elevated lactose amount and a heterogeneous grainy consistency [ 12 ]. The yield and formation of cheeses produced from RO condensed milks containing 9%–13 % solids concentration were investigated by Bansal et al [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, they observed a cheese yield increase of 1–2.5 % above the estimated yields. In spite of the favorable effect on yields, elevated lactose levels in cheese can cause quality issues during aging as a result of post-acidification occurrences [ 12 ]. Consequently, the utilization of RA milk may be constrained to cheeses with a brief maturation period or ought to be confined to low amount ratios.…”

Section: Introductionmentioning

confidence: 99%