APPLICATION OF ULTRAFILTRATION PROCESS FOR MANUFACTURE OF EMMENTAL TYPE CHEESE
Loading...
Date
2022-11-11
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR
Abstract
The term Pre-cheese refers to the liquid product with similar composition to
cheese obtained by ultrafiltration of milk at appropriate conditions. The current study
was to standardize the manufacture of Emmental-type cheese observing pre-cheese
technology. Based on preliminary trials the range of levels of total solids of skim milk
retentate (TS), levels of addition of rennet, starter culture and adjunct culture
(P.shermanii) were selected as 26.00-28.00%, 0.005-0.010%, 0.375-0.500%, and
0.00375-0.00500% respectively. Computation of the optimized solution was done
using these four variables (TS, rennet, starter culture, and P.shermanii) and four
responses consisting of sensory characteristics (Flavour, Body and Texture, Colour
and appearance, Overall acceptability) with Central Composite Rotatable Design
(CCRD) of Response surface methodology (RSM). The optimum level of the
variables was obtained with 84.10% desirability and all the responses fitted well into
the quadratic equation with R2
> 0.90.
The optimum levels of total solids at 28%, Rennet at 0.010%, starter culture at
0.375% and adjunct culture at 0.005% were selected for the manufacture of Emmental
– type cheese from UF skim milk retentate with maximum acceptable sensory
attributes. The addition of salt was optimized at 1.00% level. The optimized product
was prepared with and without paraffining and the paraffined cheese had a
significantly better microbial quality. The non paraffined cheese contained
39.23±0.04% total solids, 45.19±0.05% fat on dry matter basis, 12.16±0.02% protein,
4.48±0.09 % ash, 1.34±0.01% salt, 1.41±0.01% lactic acid and a pH of 4.62±0.02.
The paraffined cheese contained 40.67±0.05% total solids, 45.45±0.07% fat on dry
matter basis, 12.59±0.04% protein, 4.69±0.02% ash, 1.47±0.01% salt, 1.23±0.01%
lactic acid, and a pH of 4.53±0.01. The Cheese thus prepared had adequate eye
formation and propionic acid flavour.
Description
Submitted in partial fulfillment of the requirement for the degree of
Master of Technology in Dairy Technology