Effect of different ultrafiltered milk retentate powders on the productionof Cheddar cheese

Full fat Cheddar cheeses were produced from unenriched milk or from milk en riched at 4.0, 6.0, or 8.0% of protein with 3 different ultrafiltered milk retentate powders, having high, medium or low mineral contents. Cheddar che ese was analysed for composition, and sensory texture and flavour. Cheese y ields were calculated, and all cheeses were ripened during 125 d. The Chedd ar cheeses that were obtained from milk enriched with low mineral retentate powder had higher protein and moisture contents, but lower mineral and fat contents. Cheese yields increased as protein in milk increased, and were h igher for cheeses obtained from milk enriched with low mineral retentate po wder. Even though cheese composition differed, cheese flavour was similar f or all cheeses. The cheese texture was improved with medium and low mineral retentate powders, and was similar to control cheese. Medium mineral reten tate powder was better than high mineral retentate powder to produce full f at Cheddar cheese.