Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese

Abstract

The impact of ultrafiltration (UF) of cheesemilk on its coagulation properties and on Cremoso cheese properties was evaluated using different rennet dose and with and without added calcium. UF milks with rennet doses standardized by protein (Dp), and calcium addition showed lower values of coagulation and cutting times, and higher firmness than control milk. On the contrary, UF milks with rennet doses standardized by volume (Dv) showed coagulation properties more similar to the control milk. Cheese yield increased proportionally to the protein content of the starting milk, which would allow increasing the plant operative capacity. Slightly higher proteolysis and higher hardness were found in cheeses made with Dp. The use of Dv and no calcium addition when UF milks are used allow to obtain cheeses similar to those made with unconcentrated milk, in addition to a better handling of the curd in the vat, and save rennet and calcium.