Effect of Enzyme Treatment and Ultrafiltration on the Quality of Lowfat Cheddar Cheese

Abstract

Lowfat Cheddar cheese was manufactured by conventional cheese making procedures using lowfat milk (1.8% fat), lowfat milk concentrated to five times by UF, lowfat milk plus a flavor-enhancing enzyme, or UF lowfat milk concentrated to five times plus a flavor-enhancing enzyme. A full fat (3.5%) control cheese was also manufactured. Concentration was by a commercially available hollow fiber UF unit after preacidification to pH 6.25 and diafiltration to 65% of original milk volume. The cheese was analyzed during 6 mo of storage at 8°C for microbiological changes (plating) and organic acid levels (HPLC). Expert sensory evaluation was also performed. Results showed that lowfat Cheddar cheese manufactured from UF lowfat milk contained significantly higher moisture, salt, total protein, and significantly lower lactic acid than Cheddar cheese from lowfat milk. The enzyme treatment appeared to stimulate the production of organic acids in lowfat Cheddar cheese by yielding higher mean levels of citric, orotic, pyruvic, acetic, and propionic acids. Neither UF nor enzyme treatment significantly improved the flavor or body and texture of the treated cheese types. © 1990, American Dairy Science Association. All rights reserved.