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Role of lactose in cheddar cheese manufacturing and ripening



Role of lactose in cheddar cheese manufacturing and ripening



New Zealand Journal of Dairy Science & Technology 19(2): 151-162



Lactose concentrations of cheddar curd were varied to determine the effect of the level of lactose on changes during manufacture and ripening of cheese. Variations in curd lactose were achieved by adjusting whey lactose .+-. 40% by addition of lactose or replacement of 1/2 of the whey with buffer soon after cutting the coagulum. The modification did not affect development of lactate or pH during manufacture. Curd lactose values at milling (0.6% titratable acidity) and after overnight pressing were, respectively: control 0.98% and 0.27%; high lactose 1.20% and 0.41%; and low lactose 0.39% and 0.06%. The amount of lactose fermented to lactate (1 g/100 g milk) and the amount of lactose/lactate removed with the whey (98%) during manufacture was independent of initial lactose concentration. Distribution of lactose and moisture between whey and curd were similar, indicative of syneresis control during curd dehydration. Distribution of lactate was independent of moisture changes. Curd was ripened both as cheese for 9 mo. at 8.5.degree. C and by the accelerated slurry method at 30.degree. C for 7 days. Changes in lactose, lactate, -SH groups and pH in the cheese reflected lactose adjustments. All of the cheeses were of good to excellent flavor, quality, body and texture throughout ripening, although rates of flavor development varied with treatment. Low lactose cheeses developed most flavor after 1 mo., while high lactose cheeses developed most flavor after 3 mo. After 9 mo., the high lactose and control cheeses were sharper than the low lactose cheeses. Results for accelerated ripening indicated that in 6-7 days slurries, to which 100 ppm reduced glutathione was added, developed flavor intensity corresponding to that of cheese curd at 9 mo. The relationship of the results to the manufacture of cheddar cheese from ultrafiltered milk is discussed.

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Accession: 006351354

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