COMPOSITION, MICROSTRUCTURE AND MATURATION OF SEMI-HARD CHEESES FROM HIGH PROTEIN ULTRAFILTERED MILK RETENTATES WITH DIFFERENT LEVELS OF DENATURED WHEY PROTEIN

摘要

Standardized milks, heated at 72-100 degrees C to denature similar to 5-63% of the whey protein, were ultrafiltered to yield retentates with protein and fat levels of similar to 18.5 and 14%, respectively. Retentates were converted into semi-hard cheeses using specialized coagulation and gel-cutting equipment, with scalding and further syneresis being carried out in conventional cheese vats. High heat treatment of milk necessitated an increase in set temperature, a reduction in set pH and higher scalding temperatures in the cheese vat.