The authors acI$nowledge thg technicai support of CRESALA (Universite du Quebec a Montreal. Canada), La Cooperative Agri-cole du Bas St-Laurent, Canada which made possible the carrying out of this work and the financial support of la Commission Cana-dienne du Lait, Ottawa, Canada.
Production and Quality of Cheddar Cheese Manufactured from Whole Milk Concentrated By Reverse Osmosis
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 642–643, March 1983
How to Cite
AGBEVAVI, T., ROULEAU, D. and MAYER, R. (1983), Production and Quality of Cheddar Cheese Manufactured from Whole Milk Concentrated By Reverse Osmosis. Journal of Food Science, 48: 642–643. doi: 10.1111/j.1365-2621.1983.tb10809.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/24/82; revised 12/13/82; accepted 12/23/82.
Pasteurized whole milk was concentrated by reverse osmosis (RO) on a pilot plant scale. The retentate was then used to produce cheddar cheese following the traditional method but using 50% less starter and 60% less rennet. The biochemical composition of the RO cheese was close to that of ordinary cheddar. The resulting non uniformity of the fresh curd as well as the granular texture of the cheese were probably due to the high lactose content of the retentate. Contamination of the milk from bacteria already present in the reverse osmosis system caused the high coliform level of the cheese.