Application of Retentate Starter Produced from Ultrafiltered Milk to the Manufacture of Cheddar Cheese |
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Affiliation: | Department of Food Science, Cornell University, Ithaca, NY 14853 |
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Abstract: | Cheddar cheese was manufactured from whole milk and whole milk retentate using retentate starter made from milk ultrafiltered to 4:1 (vol/vol). One percent retentate starter added to whole milk and 2% starter to 1.7:1 whole milk retentate gave excellent quality cheese. Additionally, a 1% retentate starter added to whole milk gave approximately 3% more cheese. A 2% retentate starter added to 1.7:1 whole milk retentate gave 4% more cheese, reduced cheese making time over that required for control whole milk cheese, and made acid ripening of milk before renneting unnecessary. Starter concentrations above 1% in whole milk and above 2% in whole milk retentates produced some bitterness in the cheese. |
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