Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders

The effects of milk enriched at 3%, 4%, 5% or 6% casein with a diafiltered microfiltered retentate (DMF) powder compared with a commercial calcium caseinate (CaCN) powder and an ultrafiltered retentate (UF) powder on the production, composition and yields of low fat Cheddar cheeses were determined. The concentration of all components of milk increased in enriched milks, in wheys and in cheeses as the casein concentration in enriched milk increased, except for mineral contents which decreased with casein concentration in whey and in cheese obtained from milk enriched with CaCN powder. By adjusting casein at the same level, dry matter, proteins, non-casein nitrogen, ash and lactose concentrations were higher in milk enriched with UF powder, but lower in milk enriched with CaCN powder than in milk enriched with DMF powder. These soluble milk components were lost in whey. Cheese production was slightly longer for milks enriched with DMF powder. Curd obtained from milk enriched with CaCN powder did not retain fat very well. As a result, the composition of low fat Cheddar cheeses made from milk enriched with UF and DMF powder were similar, whereas the moisture was higher and the fat was lower in cheeses made from milk enriched with CaCN powder. Cheese yields were higher for low fat cheeses produced form milk enriched with DMF powder, especially at 5% and 6% of casein, than for the other enriched milks. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.