Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk

Abstract

Soft cheeses were prepared from milk modified by membrane technologies to modify the casein level (CN, 27-37 g·kg-l) and the whey protein to casein ratio (WP/CN, 0.12-0.24). Characterisation of milk coagulation, of whey drainage kinetics and of the drained curd was performed to quantify the effect of the parameters on the process. Moreover, the effect of pasteurisation was tested at 2 casein levels. No effect of WP/CN was observed on coagulation nor drainage. Pasteurisation induced a decrease in the drainage rate at the beginning of the process finally resulting in the same amount of whey expelled. CN had an effect on coagulation, on drainage and on drained curd composition.