PRODUCTION OF CHEDDAR CHEESE USING MILK ENRICHED WITH MICROFILTERED MILK RETENTATE - A PRELIMINARY-STUDY

Cheddar cheeses could be produced by using milk enriched with MF milk retentate obtained by tangential membrane microfiltration. By adjustin g the rennetting, calcium, and inoculate rates it was possible to obta in for the MF cheeses the same cheese manufacture pattern as the contr ol cheese. Fat and moisture content were lower, whereas protein conten t was higher in MF cheese than in control cheese. Cheese yield and pro tein recovery of MF cheese increased as the protein concentration in m ilk increased. The proteolysis was lower, whereas the hardness was hig her in MF cheeses than in control cheese. Some cheese manufacture modi fications should be required to obtain the same maturation pattern and texture profile.