Full text restriction information:Access to this article is restricted until 12 months after publication by request of the publisher.
Restriction lift date:2021-10-21
Citation:Xia, X., Tobin, J. T., Subhira, S., Fenelon, M. A., McSweeney, P. L. H. and Sheehan, J. J. (2020) 'Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield', International Dairy Journal, 114, 104902 (8pp). doi: 10.1016/j.idairyj.2020.104902
Microfiltration at 0.10 μm removed ~70.29% of serum proteins from milk and the resultant micellar casein concentrates (MCC) were subjected to no heat treatment (control), pasteurisation (72 °C × 15 s) and high heat treatment (HHT; 90 °C × 15s) before formulation of cheese milk for Cheddar cheese manufacture. MCC showed good heat stability due to low serum protein content. For cheese milk of typical casein content, both pasteurisation and HHT did not significantly influence pH, calcium distribution and rennet coagulability, or subsequent cheese composition and yield; although HHT elongated cheese make time significantly. On increasing casein content from 3.09% to 4.31%, there was no significant difference for rennet to cut time between cheeses made from milk with different thermal histories and casein contents. Overall, HHT of MCC had no significant impact on cheese make properties, cheese composition and yield of Cheddar cheese.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement