Effects of vacuum condensed and ultrafiltered milk on Cheddar and pasteurized process cheese

The objective of this study was to compare the effects of vacuum condensed and ultrafiltered milk on chemical composition and selected functional properties of Cheddar and pasteurized Process cheese. Five treatments were formulated using two level of concentrations---4.5% protein and 6.0% protein for both vacuum condensed and ultrafiltered milk, along with a 3.2% protein control. Six replicates of Cheddar cheeses were made and analyzed at 1, 18 and 30 wk for chemical composition and meltability. Significant differences were observed in moisture, protein, fat, salt, ash, calcium and soluble protein content of resulting Cheddar cheeses. Control cheeses exhibited the highest extent of proteolysis followed by CM cheeses and UF cheeses. Control cheeses exhibited highest meltability followed by 4.5% and 6.0% protein concentrates. There were no significant differences in counts of lactic acid bacteria and non-starter lactic acid bacteria among the treatments. Pasteurized Process cheeses were manufactured using a 1:1 blend of shredded 18-week and 30-week Cheddar cheese, butter oil and disodium phosphate (3%). Significant differences were observed in composition and functional properties of Process cheese. Meltability of Process cheeses decreased with increase in level of concentration and was higher in control than the concentrates. Overall flavor, body and texture, and acceptability were significantly higher for Process cheeses made with the concentrates compared to control. The experiments to alter meltability of Cheddar cheeses from 6.0% protein ultrafiltered milk indicated that calcium, salt and moisture content influences meltability in decreasing order. It was concluded that (i) both vacuum condensing and ultrafiltration could be valuable tools in altering composition and some functional properties of Cheddar and Process cheese as desired, (ii) reduction in calcium content of cheese was the most effective way of increasing meltability of Cheddar cheese, and (iii) acidification of skim milk prior to ultrafiltration was very effective in lowering the calcium content of resulting Cheddar cheese.