Manufacture of Colby and Brick Cheeses from Ultrafiltered Milk

Open Access
Publisher Website
Google Scholar
Abstract
Skim milk was fractionated to attain a 50% volume reduction by ultrafiltraion, standardized with cream and used in the manufacture of brick and Colby cheeses. The traditional curd washing step was eliminated from the manufacturing procedures. Brick cheese made from creamed skim milk retentate exhibited a lower pH and higher whey fat loss than control cheese. It was more firm and mealy, possessed a greater acid flavor and less intense cheese flavor and ranked lower in overall preference than control cheese in evaluation by expert graders. Higher whey fat losses, but similar pH, were obtained with Colby cheese prepared from creamed skim milk retentate than with control cheese. Evaluation by a sensory analysis panel indicated no differences in overall preference between experimental cheese at an age of 3 mo., and commercial Cheddar and Colby cheeses of similar age. Reductions in cooking temperature and milk-clotting enzyme as well as elimination of curd-washing were achieved.