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Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield
Author(s) -
BRITO C,
ASTETE M A,
PINTO M,
MOLINA L. H
Publication year - 2000
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2000.tb02649.x
Subject(s) - ripening , food science , casein , chemistry , skimmed milk , yield (engineering) , whole milk , total dissolved solids , cheese ripening , milk fat , materials science , environmental engineering , engineering , metallurgy , linseed oil
Research was carried out to study the feasibility of making maribo cheese using milk fortified by the addition of skim milk powder. A control (T‐C) with 82 g l ‐1 solids‐non‐fat (SNF) and 32 g l ‐1 milk fat was included, along with three treatments with 11.7 (T‐1), 14.6 (T‐2) and 16.6 g l ‐1 SNF (T‐3) and standardization of the milk fat. Some chemical characteristics of the cheese milks and of the endproducts were studied and, in addition, cheese yield and the progress of maturation were monitored. It was observed that, as maturation proceeded in all treatments, there was a steady increase in the ripening index (soluble nitrogen/total nitrogen %), which indicates a progressive advance of proteolysis. Nevertheless, there were significant differences (p <.05) between the ripening indices of the control and the rest of the treatments. Furthermore, as the extent of maturation increased, α sl ‐casein was degraded more than β‐casein. The yield of cheese increased proportionally as the concentration of non‐fat‐solids in the milk increased.