Incorporation of Ultrafiltration Concentrated Whey Solids into Cheddar Cheese for Increased Yield

Abstract

A process for incorporating whey solids into Cheddar cheese was evaluated. Whey was concentrated by ultrafiltration to between 9.8 and 20.3% solids (4.3 to 7.1% protein) and then heated at 75°C for 30 min. Return of this concentrate to cheese milk increased average yield 4.0% at constant cheese moisture. Cheese made by this procedure was lower in fat than control cheese and had a higher moisture content. Setting time was shorter, and acid development was faster. The pH was lower than that of the control cheese. Specific body, texture, and flavor characteristics were identified. Acid was the only flavor defect more prominent in experimental than in control cheese. None of the specific body or texture characteristics was significantly different. © 1982, American Dairy Science Association. All rights reserved.