Studies on the application of ultrafiltration for the manufacture of Cheddar cheese. I. Determination of the optimum temperature for heat denaturation of whey proteins in the ultrafiltration concentrate


Rao, D.V.; Renner, E.

Milchwissenschaft 43(4): 216-218

1988


Whole milk was preconc. for cheesemaking by ultrafiltration (UF). The UF concentrate was heat-treated to induce a complex formation between casein and whey protein to increase cheese yield. The concentrate was heated at 65, 70, 75 or 80 degrees C for 5 min, and whey protein denaturation degree and viscosity were determined. It was found that increasing the temp. from 75 to 80 degrees C resulted in too high viscosity values of the concentrate.