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