Production and Quality of Cheddar Cheese Manufactured from Whole Milk Concentrated By Reverse Osmosis |
| |
Authors: | T. AGBEVAVI D. ROULEAU R. MAYER |
| |
Affiliation: | Authors Agbebavi, Rouleau, and Mayer are affiliated with the Dept. de Genie Chimique, Ecole Polytechnique, CP. 6079 Succ. "A", Montreal (Quebec), H3C 3A7 Canada. |
| |
Abstract: | Pasteurized whole milk was concentrated by reverse osmosis (RO) on a pilot plant scale. The retentate was then used to produce cheddar cheese following the traditional method but using 50% less starter and 60% less rennet. The biochemical composition of the RO cheese was close to that of ordinary cheddar. The resulting non uniformity of the fresh curd as well as the granular texture of the cheese were probably due to the high lactose content of the retentate. Contamination of the milk from bacteria already present in the reverse osmosis system caused the high coliform level of the cheese. |
| |
Keywords: | |
|
|