INFLUENCE OF MICROFLUIDIZATION OF MILK ON CHEDDAR CHEESE COMPOSITION, COLOR, TEXTURE, AND YIELD

The microfluidization of milk used to manufacture Cheddar cheese was investigated with the ultimate objective of whitening the cheese. Four vats of cheese were prepared simultaneously from 2 kg of the following milks: untreated milk (control), milk microfluidized at 7 MPa, and milk reconstituted to its original composition made from cream microfluidized at 14 or 69 MPa. Whey was analyzed for fat and protein losses (fines), and cheese was analyzed for composition, color, and texture. Microfluidized milk produced cheese that was significantly whiter but higher in moisture; means were 35.0% for the control and 37.6, 38.4, and 39.3% for cheeses made from milks microfluidized at 7, 14, and 69 MPa, respectively. Protein and fat in the DM, respectively, decreased and increased with microfluidization pressure. In the whey of control cheese, fat loss was higher, and fewer fines were collected, than for treated cheese. Firmness for cheese made from microfluidized milk at 7 MPa was not significantly different from the control; however, microfluidization of cream at 14 or 69 MPa significantly and progressively decreased firmness. The significant increase of yield for cheeses made from treated milk was explained by a better retention of fat into the cheeses and increased cheese moisture. Microfluidization also whitened Cheddar cheese, but its effects on texture and composition were less important for milk microfluidized at 7 MPa than for cream separately microfluidized at 14 or 69 MPa.