Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders

The effects of milk enriched at 3%, 4%, 5% or 6% casein with a diafiltered microfiltered retentate (DMF) powder compared with a commercial calcium cas einate (CaCN) powder and an ultrafiltered retentate (UF) powder on the prod uction, composition and yields of low fat Cheddar cheeses were determined. The concentration of all components of milk increased in enriched milks, in wheys and in cheeses as the casein concentration in enriched milk increase d, except for mineral contents which decreased with casein concentration in whey and in cheese obtained from milk enriched with CaCN powder. By adjust ing casein at the same level, dry matter, proteins, non-casein nitrogen, as h and lactose concentrations were higher in milk enriched with UF powder, b ut lower in milk enriched with CaCN powder than in milk enriched with DMF p owder. These soluble milk components were lost in whey. Cheese production w as slightly longer for milks enriched with DMF powder. Curd obtained from m ilk enriched with CaCN powder did not retain fat very well. As a result, th e composition of low fat Cheddar cheeses made from milk enriched with UF an d DMF powder were similar, whereas the moisture was higher and the fat was lower in cheeses made from milk enriched with CaCN powder. Cheese yields we re higher for low fat cheeses produced form milk enriched with DMF powder, especially at 5% and 6% of casein, than for the other enriched milks. (C) 1 999 Canadian Institute of Food Science and Technology. Published by Elsevie r Science Ltd. All rights reserved.