Cheese made from instant infusion pasteurized milk: Rennet coagulation,cheese composition,texture and ripening |
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| Authors: | AB Hougaard Y Ardö RH Ipsen |
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| Affiliation: | 1. Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862, Campinas, SP, Brazil;2. ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970, Campinas, SP, Brazil;1. SYNBIOCHEM, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK;2. The Morgan Centre, University of Manchester, Manchester, UK;3. Manchester Institute of Innovation Research, Alliance Manchester Business School, University of Manchester, Manchester, UK;4. Sociology, Floor 3, Arthur Lewis Building, Bridgeford Street, Manchester M13 9PL, UK;1. Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic;2. Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, 612 42 Brno, Czech Republic;3. Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlín, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic |
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| Abstract: | Milk subjected to instant infusion pasteurization (IIP) at 72 °C, 100 °C and 120 °C (holding time 0.2 s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5 mm or 9.0 mm of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100 °C and 120 °C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72 °C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100 °C and 120 °C compared with cheeses made using IIP at 72 °C or HTST. |
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