Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment |
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| Affiliation: | 1. STELA Dairy Research Centre, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec City, QC, G1V 0A6, Canada;2. St-Hyacinthe Food Research Centre (SHFRC), Agriculture and Agri-Food Canada, St-Hyacinthe, QC, J2S 8E3, Canada;1. Lund University, Department of Food Technology, Engineering and Nutrition, P.O. Box 124, SE-221 00 Lund, Sweden;2. VikingGenetics, P.O. Box 64, SE-532 21 Skara, Sweden;3. Arla Foods amba, Agro Food Park 19, DK-8200 Aarhus N, Denmark;4. LRF Dairy Sweden, Ideon Science Park, SE-223 70, Lund, Sweden;5. Swedish University of Agricultural Sciences, Department of Animal Breeding and Genetics, P.O. Box 7023, SE-750 07 Uppsala, Sweden;6. Växa Sverige, P.O. Box 288, SE-751 05 Uppsala, Sweden;1. Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, route de Soukra, 3038, Sfax, Tunisia;2. Université d’Artois, UMR-T 1158, BioEcoAgro, F-62300, Lens, France;3. Université de Lorraine, LIBio (Laboratoire d’Ingénierie des Biomolécules), F-54000, Nancy, France;1. Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada;2. iFOOD Center for Innovative Food, Department of Food Science Aarhus University, Blichers Alle, 20, Postboks 50, 8830 Tjele, Denmark |
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| Abstract: | The use of reverse osmosis (RO) for cheese milk concentration has advantages including obtaining reusable low pollutant permeates and reducing milk transportation costs. However, high levels of lactose and salts in RO concentrates impair their cheesemaking abilities. The objective of this work was to optimise the use of RO concentrates (5–11% protein content) for cheesemaking by pH adjustment. Rennet coagulation kinetics, salt partitioning and cheesemaking properties were studied in comparison with ultrafiltration concentrates. Results showed that concentration by RO induced an increase regarding the coagulation time and the gel maximal firming rate that reached a plateau at 9% protein content. Increases in calcium mineralisation of casein micelles as well as in yield, moisture and lactose content in model cheese were observed. Lowering renneting pH was found to improve the cheesemaking properties of RO concentrates by promoting partial demineralisation of casein micelles, accelerating coagulation kinetics and increasing curd drainage. |
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