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Erratum to "The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite" (J. Dairy Sci. 107:4235-4247).

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Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates.

A Lauzin1, Y Pouliot1, M Britten2

  • 1STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6.

Journal of Dairy Science
|November 4, 2019
PubMed
Summary

Reverse osmosis (RO) milk concentrate can increase cheese yield, but high lactose and minerals affect properties. This study clarifies lactose

Keywords:
cheese makinglactosemineral equilibriumreverse osmosisultrafiltration

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Area of Science:

  • Dairy Science
  • Food Technology
  • Chemical Engineering

Background:

  • Concentrating milk with reverse osmosis (RO) offers higher cheese yield potential than ultrafiltration (UF).
  • RO concentrates have higher lactose and mineral content than UF concentrates, impacting cheesemaking properties.
  • Understanding these compositional differences is crucial for optimizing RO in cheese production.

Purpose of the Study:

  • To differentiate the effects of high lactose and high mineral content in RO milk concentrate on cheesemaking.
  • To investigate the impact of RO concentrate composition on rennet gelation, cheese yield, and quality.
  • To provide insights for utilizing RO concentrates effectively in cheese manufacturing.

Main Methods:

  • Supplementing UF concentrate with lactose to mimic RO concentrate composition.
  • Analyzing soluble colloidal equilibria, rennet gelation kinetics, and cheese microstructure.
  • Evaluating cheese mass balance, composition, and yield.

Main Results:

  • High lactose content in RO concentrate significantly increased rennet coagulation time and decreased gel firming rate.
  • Lactose was identified as the primary factor responsible for a 7% increase in moisture-adjusted cheese yield.
  • Elevated mineral content in RO concentrate contributed to higher moisture content in the final cheese.

Conclusions:

  • Reverse osmosis (RO) offers a viable method to enhance cheese yield compared to ultrafiltration (UF).
  • Lactose positively impacts cheese yield, while minerals increase moisture content, necessitating careful management.
  • Controlling post-acidification and mitigating mineral effects are key for successful RO concentrate application in cheesemaking.