Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese

  • Erdem Y
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The influence of ultrafiltration of whole and skim milk on rennetability in the course of white pickled cheese manufacturing was investigated. Concentrating factors of the milk were selected as 3x, 4x, 5x and 5.5x. The renneting properties of the unconcentrated milk and the retentates (skim and whole milk ultrafiltration retentates) were explained. The white cheese produced from unconcentrated whole milk via a traditional industrial method was compared with the white cheese produced by whole milk retentate (5.5-fold). The cheeses manufactured from retentate were salted using different methods, i.e. dry salting, brine salting and salt addition before renneting. The effect of salting method on the texture of UF-cheese was determined after three months storage. It was suggested that producing of white pickled cheese from whole milk retentate (full-concentrated) was more suitable than manufacturing from skim milk retentate and was than better the conventional method which uses unconcentrated milk, actually. © 2004 Elsevier Ltd. All rights reserved.

Author-supplied keywords

  • Renneting
  • Salting
  • Surface hydrophobicity
  • Texture
  • Ultrafiltration
  • White cheese

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  • Yaşar Kemal Erdem

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