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Use of low concentration factor ultrafiltration retentates in reduced‐fat Minas Frescal cheese manufacture: effect on yield and sensory properties
Author(s) -
CUNHA C R,
VIOTTO L A,
VIOTTO W H
Publication year - 2004
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.1471-0307.2004.00129.x
Subject(s) - ultrafiltration (renal) , food science , yield (engineering) , chemistry , moisture , cheesemaking , chromatography , materials science , organic chemistry , metallurgy
The yield and sensory properties of reduced‐fat Minas Frescal cheese made from low concentration factor (CF) retentates were studied. Three different CFs were tested (1.2, 1.5 and 1.8). The chemical compositions of the milk, retentate, whey and cheese were determined, as well as the cheese yield. The cheese moisture content decreased with increasing CF. The cheese yield was significantly dependent on the CF in the same direction as the moisture content. Despite compositional differences among the samples, only the cheese made with a CF of 1.8 presented low sensorial acceptance. CF 1.2 was found to be the optimum value for reduced‐fat Minas Frescal cheese manufacture in the CF range studied.