Changes of the Proteins in Cheddar Cheese Made from Milk Heated at Different Temperatures

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Abstract
The changes in the proteins of cheese made from milk heated at 61.7[degree]C for 30 min. and at 93.3, 110.0, and 126.7[degree]C for 2.08 sec. were determined. The protein degradation, as measured by the noncasein and noncasein protein N production, became greater as the heat treatment increased. The rate of amino-acid liberation decreased as the heat treatment of milk increased, but no qualitative differences were observed. Electrophoretic analysis of the proteins revealed [alpha]s-casein was degraded and formed 7 components while [beta]-casein formed 6 after 190 days of ripening. The moisture content was higher in the cheese made from milk heated at the higher temperatures. There was a weak and crumbly body and a sulfide cooked flavor in the cheese made from milk which had the highest heat treatment.