Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese

Compositional changes in raw and pasteurized cream and unconcentrated sweet cream buttermilk (SCB) obtained from a local dairy were investigated over 1 yr. Total phospholipid (PL) composition in SCB ranged from 0.113 to 0.153%. Whey protein denaturation in pasteurized cream over 1 yr ranged from 18 to 59%. Pizza cheese was manufactured from milk standardized with condensed SCB (∼34.0% total solids, 9.0% casein, 17.8% lactose). Effects of using condensed SCB on composition, yield, PL recovery, and functional properties of pizza cheese were investigated. Cheesemilks were prepared by adding 0, 2, 4, and 6% (wt/wt) condensed SCB to part-skim milk, and cream was added to obtain cheesemilks with ∼11.2 to 12.7% total solids and casein:fat ratio of ∼1. Use of condensed SCB resulted in a significant increase in cheese moisture. Cheese-making procedures were modified to obtain similar cheese moisture contents. Fat and nitrogen recoveries in SCB cheeses were slightly lower and higher, respectively, than in control cheeses. Phospholipid recovery in cheeses was below 40%. Values of pH and 12% trichloro-acetic acid-soluble nitrogen were similar among all treatments. Cheeses made from milk standardized with SCB showed less melt and stretch than control cheese, especially at the 4 and 6% SCB levels. Addition of SCB significantly lowered free oil at wk 1 but there were no significant differences at wk 2 and 4. Use of SCB did not result in oxidized flavor in unmelted cheeses. At low levels (e.g., 2% SCB), addition of condensed SCB improved cheese yield without affecting compositional, rheological, and sensory properties of cheese.