Incorporation of ultrafiltration concentrated whey solids into Cheddar cheese for increased yield
Brown, R.J.; Ernstrom, C.A.
Journal of Dairy Science 65(12): 2391-2395
A process for incorporating whey solids into Cheddar cheese was evaluated. Whey was concentrated by ultrafiltration to 9.8-20.3% solids (4.3-7.1% protein) and then heated at 75 deg C for 30 min. Return of this concentrate to cheese milk increased average yield by 4.0% at constant cheese moisture. Cheese made by this procedure was lower in fat than control cheese and had a higher moisture content. Setting time was shorter, and acid development was faster. The pH was lower than that of the control cheese. Specific body, texture, and flavour characteristics were identified. Acid was the only flavour defect more prominent in experimental than in control cheese. None of the specific body or texture characteristics was significantly different. It is concluded that the process is a practical method of handling disposal of whey and increasing cheese yield at the same time.