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Investigation Of Solubilization, Cold Gelation, And Rennet Coagulation Properties Of Highly Concentrated Micellar Casein Concentrate For Use In Cheese Making, Ying Lu
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This work demonstrated potentials to use a microfiltrated, diafiltrated, and vacuum-evaporated milk protein concentrate-highly concentrated micellar casein
concentrate (HC-MCC) for use in cheese making. Previously, ultrafiltrated milk concentrate has been used for cheese making to improve cheese yield and increase milk processing ability. However, ultrafiltrated milk contains high level of serum protein, which negatively impact cheese quality during aging. Microfiltrated milk is more suitable for cheese making with most serum proteins removed.
The project evaluated the potential of cheese making using recombined concentrated milk (RCM) by mixing HC-MCC and cream. We identify the method to solubilize …