Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Chemical Changes During Aging

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Abstract
Cheddar cheese was made in a commercial plant from whole milk concentrated by reverse osmosis at 5, 10, 15 and 20% reduction in volume. Reverse osmosis Cheddar cheese was compared with commercial control cheese that was made from the same lot of milk and ingredients on the same day. Proteolysis, as measued by nitrogen soluble in acetate buffer (pH 4.6) and in 12% trichloroacetic acid, were similar for both control and reverse osmosis cheese during the first 3 mo. of aging. After 6 mo. of aging in the reverse osmosis cheese at 15 and 20% reduction of volume had 10 to 15% less soluble nitrogen than control cheese. Initial lots of reverse osmosis Cheddar cheese had significantly higher feed fatty acids than control cheeses. After the pressure regulation device on the reverse osmosis unit was changed, milk concentrates and subsequent reverse osmosis cheese had normal free fatty acids. Lactose content of reverse osmosis cheese was slightly higher than control cheese. After 3 mo. of aging, cheese from milk 20% volume reduced by reverse osmosis had significantly greater lactose content than commercial control cheese. Good quality aged Cheddar cheese was made from whole milk revese osmosis retentates.