title: Reduction of salt (NaCl) losses during the manufacture of cheddar cheese.
abstract: The objective of this study was to evaluate the effects of cheese-making technologies, including homogenization of cream, ultrafiltration, and vacuum condensing of milk, on the retention of salt in Cheddar cheese. One part of pasteurized, separated milk (0.58% fat) was ultrafiltered (55 degrees C, 16.0% protein), another vacuum condensed (12.5% protein), and the third was not concentrated. Cheddar cheese was manufactured using 6 treatments by standardizing unconcentrated milk to a casein-to-fat ratio of 0.74 with unhomogenized 35% fat cream (C), homogenized (6.9 MPa/3.5 MPa) 35% fat cream (CH), ultrafiltered milk and unhomogenized cream (UF), ultrafiltered milk and homogenized cream (UFH), condensed milk and unhomogenized cream (CM), and condensed milk and homogenized cream (CMH). Treatments C and CH had 3.7% fat and 3.5% protein, and the respective values for the remaining treatments were 4.9 and 4.6. The milled curd was dry salted at 2.7% by weight. The salt content of the cheeses receiving homogenization treatment was higher at 1.83 and 1.70% for CH and UFH, respectively, compared with their corresponding controls at 1.33%. The salt content in cheeses from CMH was 1.64% and was not affected by homogenization. Salt retention in C increased from 41.7 to 59.2% in CH, and in UF it increased from 42.5 to 54.5% in UFH. There was a corresponding decrease in the salt content of whey from these cheeses.
authors.affiliation: MN-SD Dairy Foods Research Center Dairy Science Department South Dakota State University, Brookings, SD 57007, USA.
authors.forename: S S
authors.initials: SS
authors.lastname: Nair
authors.forename: V V
authors.initials: VV
authors.lastname: Mistry
authors.forename: K R
authors.initials: KR
authors.lastname: Nauth
mesh_terms: D000818:Animals; D002364:Caseins / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D008055:Lipids / Q000032:analysis; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis*; D014462:Ultrafiltration; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D008055:Lipids; D008894:Milk Proteins; D000067816:Whey Proteins; D012965:Sodium Chloride