Skim milk microfiltration: Impact on cheese composition, yield, and aging M. Neocleous, D. M. Barbano, and M. A. Rudan. Northeast Dairy Foods Research Center, 1 Cornell University, Ithaca, NY

Introduction Skim milk microfiltration can be used to remove milk serum proteins from milk prior to cheese making. The milk serum protein products will be superior to whey protein products and may have higher value.

Skim milk microfiltration can be used to remove milk serum proteins from milk prior to cheese making.

The milk serum protein products will be superior to whey protein products and may have higher value.

This approach gives the same increase in concentration of milk casein and fat prior to cheese making as earlier approaches with UF. However, unlike UF, there is no attempt to retain whey proteins in the cheese to increase cheese yield. Introduction

This approach gives the same increase in concentration of milk casein and fat prior to cheese making as earlier approaches with UF. However, unlike UF, there is no attempt to retain whey proteins in the cheese to increase cheese yield.

While retention of whey proteins in cheese using UF increased cheese yield, it had negative impacts on cheese functionality (e.g., Mozzarella) and cheese flavor development during aging (e.g., Cheddar). Thus, UF has not been very successful for these two varieties of cheese. Introduction

While retention of whey proteins in cheese using UF increased cheese yield, it had negative impacts on cheese functionality (e.g., Mozzarella) and cheese flavor development during aging (e.g., Cheddar). Thus, UF has not been very successful for these two varieties of cheese.

Concentrating milk prior to cheese making with microfiltration (MF) should produce a cheese that has the same composition as cheese made without MF. Therefore, the cheese should have similar functionality and flavor development to control cheese. Hypothesis

Concentrating milk prior to cheese making with microfiltration (MF) should produce a cheese that has the same composition as cheese made without MF. Therefore, the cheese should have similar functionality and flavor development to control cheese.

To determine the influence of skim milk microfiltration on the composition and make procedure at 1.3, 1.6, and 2X concentration factors for aged Cheddar cheese. To determine if fat and protein recovery in the cheese and cheese yield efficiency are influence by microfiltration. To determine if proteolysis and cheese aging are influenced by microfiltration. Objectives

To determine the influence of skim milk microfiltration on the composition and make procedure at 1.3, 1.6, and 2X concentration factors for aged Cheddar cheese.

To determine if fat and protein recovery in the cheese and cheese yield efficiency are influence by microfiltration.

To determine if proteolysis and cheese aging are influenced by microfiltration.

Experimental Design Trial 1 : 4 x 4 Randomized Block (n = 16) 1.0, 1.3, 1.6 and 2X concentration factor complete except for final aging data Trial 2 : Paired comparison of 1.0 and 2X to try to adjust make procedure of 2X to achieve similar aging to the control. (planned for winter 1999/2000)

Trial 1 : 4 x 4 Randomized Block (n = 16)

1.0, 1.3, 1.6 and 2X concentration factor

complete except for final aging data

Trial 2 : Paired comparison of 1.0 and 2X to try to adjust make procedure of 2X to achieve similar aging to the control. (planned for winter 1999/2000)

Full-fat, milled-curd Cheddar cheese was made. Approximately, 220 kg of milk were used per vat of cheese. Mass/balance accounting was done for fat (Mojonnier) and protein (Kjeldahl). Materials and Methods

Full-fat, milled-curd Cheddar cheese was made. Approximately, 220 kg of milk were used per vat of cheese.

Mass/balance accounting was done for fat (Mojonnier) and protein (Kjeldahl).

Make Time (min) Trial 1: control 1.3 X 1.6 X 2.0X set-draw 110 97 88 84 draw-mill 154 156 158 164 Total 264 253 245 248

Trial 1:

control 1.3 X 1.6 X 2.0X

set-draw 110 97 88 84

draw-mill 154 156 158 164

Total 264 253 245 248

Make Conditions Trial 1: control 1.3 X 1.6 X 2.0X draw pH 6.40 6.40 6.40 6.40 mill pH 5.30 5.30 5.30 5.30 rennet (%) 100 80 60 33 cook ( o C) 38 38 38 38 Starter 911 911 911 911 starter added based on cheese weight

Trial 1: control 1.3 X 1.6 X 2.0X

draw pH 6.40 6.40 6.40 6.40

mill pH 5.30 5.30 5.30 5.30

rennet (%) 100 80 60 33

cook ( o C) 38 38 38 38

Starter 911 911 911 911

starter added based on cheese weight

Milk and Whey Analyses Solids - forced air, 4 h at 100 o C Fat - Mojonnier Protein - macro-Kjeldahl (TN/NCN/NPN) Calcium - atomic absorption Materials and Methods

Milk and Whey Analyses

Solids - forced air, 4 h at 100 o C

Fat - Mojonnier

Protein - macro-Kjeldahl (TN/NCN/NPN)

Calcium - atomic absorption

Milk Composition, (%) Trial 1: control 1.3 X 1.6 X 2.0X TS 11.86 d 13.34 c 14.77 b 16.48 a Fat 3.33 d 4.21 c 5.05 b 6.11 a Protein(TN) 3.02 d 3.65 c 4.23 b 4.95 a Casein 2.27 d 2.88 c 3.45 b 4.15 a CN/TP 81.38 d 83.90 c 86.06 b 87.52 a C/F 0.68 0.68 0.68 0.68

Trial 1: control 1.3 X 1.6 X 2.0X

TS 11.86 d 13.34 c 14.77 b 16.48 a

Fat 3.33 d 4.21 c 5.05 b 6.11 a

Protein(TN) 3.02 d 3.65 c 4.23 b 4.95 a

Casein 2.27 d 2.88 c 3.45 b 4.15 a

CN/TP 81.38 d 83.90 c 86.06 b 87.52 a

C/F 0.68 0.68 0.68 0.68

Whey Composition, (%) Trial 1: control 1.3 X 1.6 X 2.0X TS 6.84 d 6.94 c 7.09 b 7.35 a Fat 0.28 d 0.32 c 0.40 b 0.59 a Protein(TN) 0.93 d 0.99 c 1.04 b 1.10 a NPN 0.27 d 0.29 c 0.31 b 0.33 a

Trial 1: control 1.3 X 1.6 X 2.0X

TS 6.84 d 6.94 c 7.09 b 7.35 a

Fat 0.28 d 0.32 c 0.40 b 0.59 a

Protein(TN) 0.93 d 0.99 c 1.04 b 1.10 a

NPN 0.27 d 0.29 c 0.31 b 0.33 a

Cheese Analyses Moisture - forced air, 24 h at 100 C Fat - Babcock Protein - macro-Kjeldahl Salt - Volhard titration Calcium - atomic absorption Materials and Methods

Cheese Analyses

Moisture - forced air, 24 h at 100 C

Fat - Babcock

Protein - macro-Kjeldahl

Salt - Volhard titration

Calcium - atomic absorption

Cheese Composition, (%) Trial 1: control 1.3 X 1.6 X 2.0X Moisture 35.25 34.56 34.42 33.80 Fat 34.47 34.75 34.80 34.81 Protein 24.95 25.11 25.25 25.65 Salt 1.47 1.46 1.49 1.51 pH 5.10 5.12 5.13 5.16

Trial 1: control 1.3 X 1.6 X 2.0X

Moisture 35.25 34.56 34.42 33.80

Fat 34.47 34.75 34.80 34.81

Protein 24.95 25.11 25.25 25.65

Salt 1.47 1.46 1.49 1.51

pH 5.10 5.12 5.13 5.16

pH 4.6 Soluble Nitrogen

12% TCA Soluble Nitrogen

Trial 1: control 1.3X 1.6X 2.0X cheese 91.74 92.46 92.43 91.06 whey 7.59 6.57 6.64 7.94 salt whey 1.12 0.86 0.93 0.67 Total 100.44 99.88 100.00 99.67 Results - Fat Recovery, (%)

Trial 1:

control 1.3X 1.6X 2.0X

cheese 91.74 92.46 92.43 91.06

whey 7.59 6.57 6.64 7.94

salt whey 1.12 0.86 0.93 0.67

Total 100.44 99.88 100.00 99.67

Trial 1: control 1.3X 1.6X 2.0X cheese 72.36 75.84 79.00 82.03 whey 27.27 23.39 20.50 17.95 salt whey 0.54 0.55 0.56 0.43 Total 100.17 99.86 100.07 99.90 Protein Recovery, (%)

Trial 1:

control 1.3X 1.6X 2.0X

cheese 72.36 75.84 79.00 82.03

whey 27.27 23.39 20.50 17.95

salt whey 0.54 0.55 0.56 0.43

Total 100.17 99.86 100.07 99.90

Protein & Fat Recovery Trial 1: fat recovery in cheese was lower than 93% due to cream separation and recombination no consistent trend in fat recovery protein recovery in the cheese increased and recovery in the whey decreased with increasing concentration factor as expected.

Trial 1:

fat recovery in cheese was lower than 93% due to cream separation and recombination

no consistent trend in fat recovery

protein recovery in the cheese increased and recovery in the whey decreased with increasing concentration factor as expected.

Cheese Yield Evaluation Actual Yield Moisture & Salt Adjusted Yield (37 & 1.7%) Modified VanSlyke Formula 1 [(0.93 * % fat) + (% casein - 0.1)] *1.09 Yield = --------------------------------------------------- 1 - (% cheese moisture/100)

Actual Yield

Moisture & Salt Adjusted Yield (37 & 1.7%)

Modified VanSlyke Formula 1

[(0.93 * % fat) + (% casein - 0.1)] *1.09

Yield = ---------------------------------------------------

1 - (% cheese moisture/100)

Barbano Yield Formula A + B + C Yield = ---------------------------------------- 1- ((moisture + salt)/100) A = (0.93) x (% fat in milk) B = (% casein in milk - 0.1) x 1.092 C = other milk solids retained in water phase of the cheese

Barbano Yield Formula

A + B + C

Yield = ----------------------------------------

1- ((moisture + salt)/100)

A = (0.93) x (% fat in milk)

B = (% casein in milk - 0.1) x 1.092

C = other milk solids retained in water phase of the cheese

Cheese Yield Efficiency = Moisture & Salt Adjusted Cheese Yield -------------------------------------------------- Theoretical Yield CYE VS - VanSlyke CYE DMB- Barbano Cheese Yield Evaluation

Cheese Yield Efficiency =

Moisture & Salt Adjusted Cheese Yield

--------------------------------------------------

Theoretical Yield

CYE VS - VanSlyke

CYE DMB- Barbano

Cheese Yield, (%) Trial 1 Control 1.3 X 1.6 X 2.0X Actual 8.81 d 11.12 c 13.33 b 15.87 a Adjusted 9.06 d 11.57 c 13.89 b 16.68 a TY VS 9.13 d 11.58 c 13.92 b 16.82 a TY DMB 9.20 d 11.67 c 14.03 b 16.94 a Y eff. VS 99.24 99.91 99.76 99.14 Y eff.DMB 98.47 99.13 98.99 98.45

Trial 1 Control 1.3 X 1.6 X 2.0X

Actual 8.81 d 11.12 c 13.33 b 15.87 a

Adjusted 9.06 d 11.57 c 13.89 b 16.68 a

TY VS 9.13 d 11.58 c 13.92 b 16.82 a

TY DMB 9.20 d 11.67 c 14.03 b 16.94 a

Y eff. VS 99.24 99.91 99.76 99.14

Y eff.DMB 98.47 99.13 98.99 98.45

Acknowledgments Maureen Chapman Laura Landolf Joanna Lynch Pat Wood

Maureen Chapman

Laura Landolf

Joanna Lynch

Pat Wood