Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese
The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely determined by the protein contents of milk and cheese and the amount of insoluble calcium phosphate in the curd, which is related to the rate of aci...
Saved in:
Published in | Journal of dairy science Vol. 104; no. 8; pp. 8467 - 8478 |
---|---|
Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
United States
Elsevier Inc
01.08.2021
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely determined by the protein contents of milk and cheese and the amount of insoluble calcium phosphate in the curd, which is related to the rate of acidification. The objective of this study was to standardize both the lactose and casein contents of milk to better control final pH and prevent the development of excessive acidity in Cheddar cheese. This approach involved the use of low-concentration factor ultrafiltration of milk to increase the casein content (∼5%), followed by the addition of water, ultrafiltration permeate, or both to the retentate to adjust the lactose content. We evaluated milks with 4 different lactose-to-casein ratios (L:CN): 1.8 (control milk), 1.4, 1.1, and 0.9. All cheesemilks had similar total casein (2.3%) and fat (3.4%) contents. These milks were used to make milled-curd Cheddar cheese, and we evaluated cheese composition, texture, functionality, and sensory properties over 9 mo of ripening. Cheeses made from milks with varying levels of L:CN had similar moisture, protein, fat, and salt contents, due to slight modifications during manufacture (i.e., cutting the gel at a smaller size than control) as well as control of acid development at critical steps (i.e., cutting the gel, whey drainage, salting). As expected, decreasing the L:CN led to cheeses with lower lactic acid, residual lactose, and insoluble Ca contents, as well as a substantial pH increase during cheese ripening in cheeses. The L:CN ratio had no significant effect on the levels of primary and secondary proteolysis. Texture profile analysis showed no significant differences in hardness values during ripening. Maximum loss tangent, an index of cheese meltability, was lower until 45 d for the L:CN 1.4 and 0.9 treatments, but after 45 d, all reduced L:CN cheeses had higher maximum loss tangent values than the control cheese (L:CN 1.8). Sensory analyses showed that cheeses made from milks with reduced L:CN contents had lower acidity, sourness, sulfury notes, and chewdown cohesiveness. Standardization of milk to a specific L:CN ratio, while maintaining a constant casein level in the milk, would allow Cheddar cheese manufacturers to have tighter control of pH and acidity. |
---|---|
AbstractList | The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely determined by the protein contents of milk and cheese and the amount of insoluble calcium phosphate in the curd, which is related to the rate of acidification. The objective of this study was to standardize both the lactose and casein contents of milk to better control final pH and prevent the development of excessive acidity in Cheddar cheese. This approach involved the use of low-concentration factor ultrafiltration of milk to increase the casein content (∼5%), followed by the addition of water, ultrafiltration permeate, or both to the retentate to adjust the lactose content. We evaluated milks with 4 different lactose-to-casein ratios (L:CN): 1.8 (control milk), 1.4, 1.1, and 0.9. All cheesemilks had similar total casein (2.3%) and fat (3.4%) contents. These milks were used to make milled-curd Cheddar cheese, and we evaluated cheese composition, texture, functionality, and sensory properties over 9 mo of ripening. Cheeses made from milks with varying levels of L:CN had similar moisture, protein, fat, and salt contents, due to slight modifications during manufacture (i.e., cutting the gel at a smaller size than control) as well as control of acid development at critical steps (i.e., cutting the gel, whey drainage, salting). As expected, decreasing the L:CN led to cheeses with lower lactic acid, residual lactose, and insoluble Ca contents, as well as a substantial pH increase during cheese ripening in cheeses. The L:CN ratio had no significant effect on the levels of primary and secondary proteolysis. Texture profile analysis showed no significant differences in hardness values during ripening. Maximum loss tangent, an index of cheese meltability, was lower until 45 d for the L:CN 1.4 and 0.9 treatments, but after 45 d, all reduced L:CN cheeses had higher maximum loss tangent values than the control cheese (L:CN 1.8). Sensory analyses showed that cheeses made from milks with reduced L:CN contents had lower acidity, sourness, sulfury notes, and chewdown cohesiveness. Standardization of milk to a specific L:CN ratio, while maintaining a constant casein level in the milk, would allow Cheddar cheese manufacturers to have tighter control of pH and acidity. |
Author | Lucey, John A. Jaeggi, John J. Ibáñez, Rodrigo A. Govindasamy-Lucey, Selvarani McSweeney, Paul L.H. Johnson, Mark E. |
Author_xml | – sequence: 1 givenname: Rodrigo A. orcidid: 0000-0003-2333-3097 surname: Ibáñez fullname: Ibáñez, Rodrigo A. email: ribanez@cdr.wisc.edu organization: Center for Dairy Research, University of Wisconsin-Madison, Madison 53706 – sequence: 2 givenname: Selvarani orcidid: 0000-0001-9485-7416 surname: Govindasamy-Lucey fullname: Govindasamy-Lucey, Selvarani organization: Center for Dairy Research, University of Wisconsin-Madison, Madison 53706 – sequence: 3 givenname: John J. orcidid: 0000-0003-2113-9469 surname: Jaeggi fullname: Jaeggi, John J. organization: Center for Dairy Research, University of Wisconsin-Madison, Madison 53706 – sequence: 4 givenname: Mark E. orcidid: 0000-0003-2123-6787 surname: Johnson fullname: Johnson, Mark E. organization: Center for Dairy Research, University of Wisconsin-Madison, Madison 53706 – sequence: 5 givenname: Paul L.H. surname: McSweeney fullname: McSweeney, Paul L.H. organization: School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland – sequence: 6 givenname: John A. orcidid: 0000-0002-8838-5130 surname: Lucey fullname: Lucey, John A. organization: Center for Dairy Research, University of Wisconsin-Madison, Madison 53706 |
BackLink | https://www.ncbi.nlm.nih.gov/pubmed/34001358$$D View this record in MEDLINE/PubMed |
BookMark | eNp1UUtvVCEUJqaNnVa3Lg1LN4w8LjNcd2ZSH0mTbto1YeDgUBkYgavRX-bPk9uZ6soV4XyP8_gu0VnKCRB6xehSsJV6--DqklNOCRvFIJ6hBZNcEsFGdYYWlHJOqKD8Al3W-tC_jFP5HF2IgVImpFqg39feg204exyNbbkCrs0kZ4oLv0wLOc3QPsSveKohfcEx_yA2JwuplSPuZ13BU-wFH-Kp_A7_cy7gJjuL2w6e2pCWiTUVQsKPAtydZvhQ8gFKC1BPjSM4Yqfi8GYHrs-F7Q6gwgt07k2s8PL0XqH7D9d3m0_k5vbj5837G2KFGhrZCuFBSemYcY5JMHIEOtKt8KMbjGMrSUfjRmHtwBz4wY5eKSHWKy6VWW9X4gq9Ofr2wb5NUJveh2ohRpMgT1VzyZXidBDrTl0eqbbkWgt4fShhb8pPzaie09I9LT2npR_T6oLXJ-9puwf3l_4UTyeoIwH6ht8DFF1tgH58F0q_rXY5_M_7D5SJqdY |
CitedBy_id | crossref_primary_10_3390_foods12152860 crossref_primary_10_1111_1471_0307_13009 crossref_primary_10_1016_j_ifset_2022_103093 |
Cites_doi | 10.3168/jds.S0022-0302(03)73869-7 10.3168/jds.2014-8051 10.3168/jds.S0022-0302(05)72908-8 10.3168/jds.2009-2734 10.3168/jds.2013-7567 10.1016/j.idairyj.2003.11.008 10.3168/jds.2010-3753 10.1016/j.idairyj.2004.08.018 10.3168/jds.S0022-0302(90)78775-9 10.3168/jds.S0022-0302(85)80924-3 10.1016/j.lwt.2019.05.124 10.4315/0362-028X-43.10.782 10.3168/jds.2016-11215 10.1016/j.idairyj.2004.08.017 10.3168/jds.2019-17292 10.3168/jds.S0022-0302(04)73229-4 10.1007/s13594-012-0076-3 10.3168/jds.2007-0128 10.3168/jds.S0022-0302(02)74238-0 10.3168/jds.S0022-0302(05)73065-4 10.3168/jds.S0022-0302(90)78990-4 10.1016/S0958-6946(01)00070-X 10.3168/jds.2007-0393 10.1007/s13594-015-0265-y 10.3168/jds.S0022-0302(07)72603-6 |
ContentType | Journal Article |
Copyright | 2021 American Dairy Science Association Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Copyright_xml | – notice: 2021 American Dairy Science Association – notice: Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
DBID | NPM AAYXX CITATION 7X8 |
DOI | 10.3168/jds.2020-19343 |
DatabaseName | PubMed CrossRef MEDLINE - Academic |
DatabaseTitle | PubMed CrossRef MEDLINE - Academic |
DatabaseTitleList | PubMed |
Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Agriculture |
EISSN | 1525-3198 |
EndPage | 8478 |
ExternalDocumentID | 10_3168_jds_2020_19343 34001358 S0022030221005944 |
Genre | Journal Article |
GroupedDBID | --- --K -~X .GJ 0R~ 0SF 186 18M 1B1 29K 2WC 36B 3V. 4.4 457 4G. 53G 5GY 5VS 7-5 7X2 7X7 7XC 88E 8FE 8FG 8FH 8FI 8FJ 8FW 8R4 8R5 8VB AABVA AAEDT AAEDW AAFTH AAIAV AALRI AAQFI AAQXK AAWRB AAXUO ABCQX ABJCF ABJNI ABUWG ABVKL ACGFO ACGFS ACIWK ADBBV ADMUD ADPAM AEGXH AENEX AESVU AFKRA AFKWA AFRAH AFTJW AGZHU AHMBA AI. AIAGR AITUG AKVCP ALMA_UNASSIGNED_HOLDINGS ALXNB AMRAJ ASPBG ATCPS AVWKF AZFZN BELOY BENPR BGLVJ BHPHI BPHCQ BVXVI C1A CCPQU CS3 D-I DU5 E3Z EBS EBU EDH EJD EMB F5P FDB FEDTE FGOYB FYUFA GBLVA GROUPED_DOAJ GX1 HCIFZ HMCUK HVGLF HZ~ K1G L6V L7B M0K M1P M41 M7S N9A NCXOZ NHB O9- OK1 P2P PATMY PQQKQ PROAC PSQYO PTHSS PYCSY Q2X QII QWB R2- ROL RWL S0X SEL SES SSZ SV3 TAE TDS TWZ U5U UHB UKHRP VH1 WOQ XH2 XOL ZGI ZL0 ZXP ~KM AKRWK FYGXN NPM AAHBH AAYXX ADVLN ALIPV CITATION 7X8 |
ID | FETCH-LOGICAL-c384t-b33fe855d1add15ea59e090b3f9d4ad16509ad93cc41def4c9f883376258a7b63 |
IEDL.DBID | ABVKL |
ISSN | 0022-0302 |
IngestDate | Sat Aug 17 03:52:18 EDT 2024 Fri Aug 23 01:22:00 EDT 2024 Thu May 23 23:45:40 EDT 2024 Fri Feb 23 02:47:13 EST 2024 |
IsDoiOpenAccess | false |
IsOpenAccess | true |
IsPeerReviewed | true |
IsScholarly | true |
Issue | 8 |
Keywords | lactose standardization cheese texture lactose-to-casein ratio cheese acidity |
Language | English |
License | Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
LinkModel | DirectLink |
MergedId | FETCHMERGED-LOGICAL-c384t-b33fe855d1add15ea59e090b3f9d4ad16509ad93cc41def4c9f883376258a7b63 |
Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ORCID | 0000-0001-9485-7416 0000-0002-8838-5130 0000-0003-2333-3097 0000-0003-2113-9469 0000-0003-2123-6787 |
OpenAccessLink | http://www.journalofdairyscience.org/article/S0022030221005944/pdf |
PMID | 34001358 |
PQID | 2528820437 |
PQPubID | 23479 |
PageCount | 12 |
ParticipantIDs | proquest_miscellaneous_2528820437 crossref_primary_10_3168_jds_2020_19343 pubmed_primary_34001358 elsevier_sciencedirect_doi_10_3168_jds_2020_19343 |
PublicationCentury | 2000 |
PublicationDate | 2021-08-01 |
PublicationDateYYYYMMDD | 2021-08-01 |
PublicationDate_xml | – month: 08 year: 2021 text: 2021-08-01 day: 01 |
PublicationDecade | 2020 |
PublicationPlace | United States |
PublicationPlace_xml | – name: United States |
PublicationTitle | Journal of dairy science |
PublicationTitleAlternate | J Dairy Sci |
PublicationYear | 2021 |
Publisher | Elsevier Inc |
Publisher_xml | – name: Elsevier Inc |
References | US FDA (United States Food and Drug Administration) (bib37) 2017 Shakeel-Ur-Rehman, Waldron, Fox (bib33) 2004; 14 Johnson, Olson (bib16) 1985; 68 Gunasekaran, Ak (bib10) 2003 Marshall (bib27) 1992 Lee, Johnson, Govindasamy-Lucey, Jaeggi, Lucey (bib21) 2011; 94 Moynihan, Govindasamy-Lucey, Molitor, Jaeggi, Johnson, McSweeney, Lucey (bib31) 2016; 99 Ong, Lawrence, Gilles, Creamer, Crow, Heap, Honoré, Johnston, Samal, Powell, Gras (bib32) 2017; Vol. 2 Brickley, Govindasamy-Lucey, Jaeggi, Johnson, McSweeney, Lucey (bib4) 2008; 91 Meilgaard, Civille, Carr (bib28) 1999 Smukowski, Ping, Wendorff, Rao (bib34) 2003; Vol. 15 Upreti, Metzger (bib35) 2007; 90 Johnson, Riesterer, Chen, Tricomi, Olson (bib17) 1990; 73 Lee, Johnson, Govindasamy-Lucey, Jaeggi, Lucey (bib20) 2010; 93 Lucey, Mishra, Hassan, Johnson (bib26) 2005; 15 Montgomery (bib30) 2013 Lucey, Hauth, Gorry, Fox (bib24) 1993; 48 Lee, Johnson, Lucey (bib22) 2005; 88 Green, Park (bib8) 1980; 43 Blake, Powers, Luedecke, Clark (bib2) 2005; 88 Kuchroo, Fox (bib19) 1982; 37 Govindasamy-Lucey, Jaeggi, Johnson, Wang, Lucey (bib7) 2007; 90 Bourne (bib3) 1978; 32 Li, Corredig (bib23) 2014; 97 Hassan, Johnson, Lucey (bib11) 2004; 87 Watkinson, Coker, Crawford, Dodds, Johnston, McKenna, White (bib39) 2001; 11 Ibáñez, Govindasamy-Lucey, Jaeggi, Johnson, McSweeney, Lucey (bib13) 2020; 103 M⊘ller, Rattray, H⊘ier, Ardö (bib29) 2012; 92 Lucey, Johnson, Horne (bib25) 2003; 86 Johnson (bib15) 2014; Vol 26 Guinee, Feeney, Auty, Fox (bib9) 2002; 85 Hou, McSweeney, Beresford, Guinee (bib12) 2014; 97 AOAC International (bib1) 2000 US Code of Federal Regulations (bib36) 2019 Govindasamy-Lucey, Jaeggi, Johnson, Wang, Lucey (bib6) 2005; 15 Ibáñez, Waldron, McSweeney (bib14) 2016; 96 Johnson, Riesterer, Olson (bib18) 1990; 73 Düsterhöft, Engels, Huppertz (bib5) 2017; Vol. 2 Vyhmeister, Geldsetzer-Mendoza, Medel-Marabolí, Fellenberg, Vargas-Bello-Pérez, Ibáñez (bib38) 2019; 112 Johnson (10.3168/jds.2020-19343_bib18) 1990; 73 Lee (10.3168/jds.2020-19343_bib20) 2010; 93 Lucey (10.3168/jds.2020-19343_bib26) 2005; 15 Govindasamy-Lucey (10.3168/jds.2020-19343_bib7) 2007; 90 Ibáñez (10.3168/jds.2020-19343_bib13) 2020; 103 Blake (10.3168/jds.2020-19343_bib2) 2005; 88 Govindasamy-Lucey (10.3168/jds.2020-19343_bib6) 2005; 15 Marshall (10.3168/jds.2020-19343_bib27) 1992 Upreti (10.3168/jds.2020-19343_bib35) 2007; 90 Düsterhöft (10.3168/jds.2020-19343_bib5) 2017; Vol. 2 Smukowski (10.3168/jds.2020-19343_bib34) 2003; Vol. 15 Vyhmeister (10.3168/jds.2020-19343_bib38) 2019; 112 Ibáñez (10.3168/jds.2020-19343_bib14) 2016; 96 Brickley (10.3168/jds.2020-19343_bib4) 2008; 91 Lee (10.3168/jds.2020-19343_bib21) 2011; 94 Moynihan (10.3168/jds.2020-19343_bib31) 2016; 99 Lucey (10.3168/jds.2020-19343_bib24) 1993; 48 US FDA (United States Food and Drug Administration) (10.3168/jds.2020-19343_bib37) Green (10.3168/jds.2020-19343_bib8) 1980; 43 Lucey (10.3168/jds.2020-19343_bib25) 2003; 86 Guinee (10.3168/jds.2020-19343_bib9) 2002; 85 Bourne (10.3168/jds.2020-19343_bib3) 1978; 32 Johnson (10.3168/jds.2020-19343_bib17) 1990; 73 Kuchroo (10.3168/jds.2020-19343_bib19) 1982; 37 Montgomery (10.3168/jds.2020-19343_bib30) 2013 Li (10.3168/jds.2020-19343_bib23) 2014; 97 Watkinson (10.3168/jds.2020-19343_bib39) 2001; 11 US Code of Federal Regulations (10.3168/jds.2020-19343_bib36) Shakeel-Ur-Rehman (10.3168/jds.2020-19343_bib33) 2004; 14 Gunasekaran (10.3168/jds.2020-19343_bib10) 2003 Hassan (10.3168/jds.2020-19343_bib11) 2004; 87 Hou (10.3168/jds.2020-19343_bib12) 2014; 97 Lee (10.3168/jds.2020-19343_bib22) 2005; 88 Ong (10.3168/jds.2020-19343_bib32) 2017; Vol. 2 Johnson (10.3168/jds.2020-19343_bib15) 2014; Vol 26 AOAC International (10.3168/jds.2020-19343_bib1) 2000 M⊘ller (10.3168/jds.2020-19343_bib29) 2012; 92 Meilgaard (10.3168/jds.2020-19343_bib28) 1999 Johnson (10.3168/jds.2020-19343_bib16) 1985; 68 |
References_xml | – volume: 68 start-page: 1020 year: 1985 end-page: 1024 ident: bib16 article-title: A comparison of available methods for determining salt levels in cheese publication-title: J. Dairy Sci. contributor: fullname: Olson – volume: 85 start-page: 1655 year: 2002 end-page: 1669 ident: bib9 article-title: Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese publication-title: J. Dairy Sci. contributor: fullname: Fox – volume: 88 start-page: 3798 year: 2005 end-page: 3809 ident: bib22 article-title: Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese publication-title: J. Dairy Sci. contributor: fullname: Lucey – year: 2013 ident: bib30 article-title: Design and Analysis of Experiments contributor: fullname: Montgomery – year: 2019 ident: bib36 article-title: Title 21, chapter 1, subchapter B, part 133: Cheeses and related cheese products. Sec. 133.113. Cheddar cheese contributor: fullname: US Code of Federal Regulations – volume: Vol. 2 start-page: 865 year: 2017 end-page: 888 ident: bib5 article-title: Gouda and Related Cheeses publication-title: Cheese: Chemistry, Physics and Microbiology contributor: fullname: Huppertz – volume: 43 start-page: 782 year: 1980 end-page: 783 ident: bib8 article-title: Comparison of AOAC, microwave and vacuum oven methods for determining total solids in milk publication-title: J. Food Prot. contributor: fullname: Park – volume: 15 start-page: 645 year: 2005 end-page: 653 ident: bib26 article-title: Rheological and calcium equilibrium changes during the ripening of Cheddar cheese publication-title: Int. Dairy J. contributor: fullname: Johnson – year: 2000 ident: bib1 article-title: Official Methods of Analysis contributor: fullname: AOAC International – volume: 15 start-page: 941 year: 2005 end-page: 955 ident: bib6 article-title: Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality publication-title: Int. Dairy J. contributor: fullname: Lucey – volume: 90 start-page: 4552 year: 2007 end-page: 4568 ident: bib7 article-title: Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese publication-title: J. Dairy Sci. contributor: fullname: Lucey – volume: Vol. 2 start-page: 829 year: 2017 end-page: 863 ident: bib32 article-title: Cheddar cheese and related dry-salted cheese varieties publication-title: In Cheese: Chemistry, Physics and Microbiology contributor: fullname: Gras – volume: Vol. 15 start-page: 1 year: 2003 end-page: 7 ident: bib34 article-title: Cheese defects in U.S. graded cheeses publication-title: Dairy Pipeline contributor: fullname: Rao – volume: 91 start-page: 39 year: 2008 end-page: 48 ident: bib4 article-title: Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases publication-title: J. Dairy Sci. contributor: fullname: Lucey – year: 2003 ident: bib10 article-title: Cheese Rheology and Texture contributor: fullname: Ak – volume: 99 start-page: 7791 year: 2016 end-page: 7802 ident: bib31 article-title: Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim mozzarella cheese publication-title: J. Dairy Sci. contributor: fullname: Lucey – volume: 97 start-page: 5983 year: 2014 end-page: 5999 ident: bib12 article-title: Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese publication-title: J. Dairy Sci. contributor: fullname: Guinee – volume: 92 start-page: 515 year: 2012 end-page: 540 ident: bib29 article-title: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content publication-title: Dairy Sci. Technol. contributor: fullname: Ardö – volume: 86 start-page: 2725 year: 2003 end-page: 2743 ident: bib25 article-title: Perspectives on the basis of the rheology and texture properties of cheese publication-title: J. Dairy Sci. contributor: fullname: Horne – volume: 14 start-page: 591 year: 2004 end-page: 597 ident: bib33 article-title: Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese publication-title: Int. Dairy J. contributor: fullname: Fox – volume: 103 start-page: 1175 year: 2020 end-page: 1192 ident: bib13 article-title: Low and reduced fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheese milk and whey dilution techniques publication-title: J. Dairy Sci. contributor: fullname: Lucey – volume: 73 start-page: 1145 year: 1990 end-page: 1149 ident: bib18 article-title: Influence of nonstarter bacteria on calcium lactate crystallization on the surface of Cheddar cheese publication-title: J. Dairy Sci. contributor: fullname: Olson – volume: Vol 26 start-page: 1 year: 2014 end-page: 5 ident: bib15 article-title: Crystallization in cheese publication-title: Dairy Pipeline contributor: fullname: Johnson – volume: 88 start-page: 2302 year: 2005 end-page: 2311 ident: bib2 article-title: Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished Cheddar cheese publication-title: J. Dairy Sci. contributor: fullname: Clark – volume: 96 start-page: 297 year: 2016 end-page: 316 ident: bib14 article-title: Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese publication-title: Dairy Sci. Technol. contributor: fullname: McSweeney – volume: 37 start-page: 331 year: 1982 end-page: 335 ident: bib19 article-title: Soluble nitrogen in Cheddar cheese publication-title: Milchwissenschaft contributor: fullname: Fox – volume: 112 year: 2019 ident: bib38 article-title: Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition publication-title: Lebensm. Wiss. Technol. contributor: fullname: Ibáñez – volume: 93 start-page: 1844 year: 2010 end-page: 1853 ident: bib20 article-title: Insoluble calcium content and rheological properties of Colby cheese during ripening publication-title: J. Dairy Sci. contributor: fullname: Lucey – year: 1992 ident: bib27 article-title: Standard Methods for the Examination of Dairy Products contributor: fullname: Marshall – volume: 73 start-page: 3033 year: 1990 end-page: 3041 ident: bib17 article-title: Effect of packaging and storage conditions on calcium lactate crystallization on the surface of Cheddar cheese publication-title: J. Dairy Sci. contributor: fullname: Olson – start-page: 174 year: 1999 end-page: 176 ident: bib28 article-title: Selection and training of panel members publication-title: Sensory Evaluation Techniques contributor: fullname: Carr – volume: 32 start-page: 62 year: 1978 end-page: 66 ident: bib3 article-title: Texture profile analysis publication-title: Food Technol. contributor: fullname: Bourne – volume: 11 start-page: 455 year: 2001 end-page: 464 ident: bib39 article-title: Effect of cheese pH and ripening time on model cheese textural properties and proteolysis publication-title: Int. Dairy J. contributor: fullname: White – year: 2017 ident: bib37 article-title: Guidance for Industry: Ultrafiltered Milk in the Production of Standardized Cheeses and Related Cheese Products contributor: fullname: US FDA (United States Food and Drug Administration) – volume: 87 start-page: 854 year: 2004 end-page: 862 ident: bib11 article-title: Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese publication-title: J. Dairy Sci. contributor: fullname: Lucey – volume: 90 start-page: 1 year: 2007 end-page: 12 ident: bib35 article-title: Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH changes during ripening publication-title: J. Dairy Sci. contributor: fullname: Metzger – volume: 48 start-page: 268 year: 1993 end-page: 272 ident: bib24 article-title: The acid-base buffering properties of milk publication-title: Milchwissenschaft contributor: fullname: Fox – volume: 94 start-page: 2692 year: 2011 end-page: 2700 ident: bib21 article-title: Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening publication-title: J. Dairy Sci. contributor: fullname: Lucey – volume: 97 start-page: 5294 year: 2014 end-page: 5302 ident: bib23 article-title: Calcium release from milk concentrated by ultrafiltration and diafiltration publication-title: J. Dairy Sci. contributor: fullname: Corredig – volume: Vol 26 start-page: 1 year: 2014 ident: 10.3168/jds.2020-19343_bib15 article-title: Crystallization in cheese contributor: fullname: Johnson – volume: 86 start-page: 2725 year: 2003 ident: 10.3168/jds.2020-19343_bib25 article-title: Perspectives on the basis of the rheology and texture properties of cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(03)73869-7 contributor: fullname: Lucey – year: 1992 ident: 10.3168/jds.2020-19343_bib27 contributor: fullname: Marshall – volume: 97 start-page: 5983 year: 2014 ident: 10.3168/jds.2020-19343_bib12 article-title: Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.2014-8051 contributor: fullname: Hou – volume: 88 start-page: 2302 year: 2005 ident: 10.3168/jds.2020-19343_bib2 article-title: Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished Cheddar cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(05)72908-8 contributor: fullname: Blake – volume: 93 start-page: 1844 year: 2010 ident: 10.3168/jds.2020-19343_bib20 article-title: Insoluble calcium content and rheological properties of Colby cheese during ripening publication-title: J. Dairy Sci. doi: 10.3168/jds.2009-2734 contributor: fullname: Lee – volume: 97 start-page: 5294 year: 2014 ident: 10.3168/jds.2020-19343_bib23 article-title: Calcium release from milk concentrated by ultrafiltration and diafiltration publication-title: J. Dairy Sci. doi: 10.3168/jds.2013-7567 contributor: fullname: Li – volume: 14 start-page: 591 year: 2004 ident: 10.3168/jds.2020-19343_bib33 article-title: Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2003.11.008 contributor: fullname: Shakeel-Ur-Rehman – volume: 94 start-page: 2692 year: 2011 ident: 10.3168/jds.2020-19343_bib21 article-title: Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening publication-title: J. Dairy Sci. doi: 10.3168/jds.2010-3753 contributor: fullname: Lee – volume: 15 start-page: 645 year: 2005 ident: 10.3168/jds.2020-19343_bib26 article-title: Rheological and calcium equilibrium changes during the ripening of Cheddar cheese publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2004.08.018 contributor: fullname: Lucey – year: 2003 ident: 10.3168/jds.2020-19343_bib10 contributor: fullname: Gunasekaran – volume: 73 start-page: 1145 year: 1990 ident: 10.3168/jds.2020-19343_bib18 article-title: Influence of nonstarter bacteria on calcium lactate crystallization on the surface of Cheddar cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(90)78775-9 contributor: fullname: Johnson – volume: 68 start-page: 1020 year: 1985 ident: 10.3168/jds.2020-19343_bib16 article-title: A comparison of available methods for determining salt levels in cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(85)80924-3 contributor: fullname: Johnson – volume: 37 start-page: 331 year: 1982 ident: 10.3168/jds.2020-19343_bib19 article-title: Soluble nitrogen in Cheddar cheese publication-title: Milchwissenschaft contributor: fullname: Kuchroo – volume: 112 year: 2019 ident: 10.3168/jds.2020-19343_bib38 article-title: Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition publication-title: Lebensm. Wiss. Technol. doi: 10.1016/j.lwt.2019.05.124 contributor: fullname: Vyhmeister – year: 2013 ident: 10.3168/jds.2020-19343_bib30 contributor: fullname: Montgomery – volume: 43 start-page: 782 year: 1980 ident: 10.3168/jds.2020-19343_bib8 article-title: Comparison of AOAC, microwave and vacuum oven methods for determining total solids in milk publication-title: J. Food Prot. doi: 10.4315/0362-028X-43.10.782 contributor: fullname: Green – volume: 99 start-page: 7791 year: 2016 ident: 10.3168/jds.2020-19343_bib31 article-title: Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim mozzarella cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.2016-11215 contributor: fullname: Moynihan – volume: 15 start-page: 941 year: 2005 ident: 10.3168/jds.2020-19343_bib6 article-title: Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2004.08.017 contributor: fullname: Govindasamy-Lucey – ident: 10.3168/jds.2020-19343_bib36 contributor: fullname: US Code of Federal Regulations – volume: 103 start-page: 1175 year: 2020 ident: 10.3168/jds.2020-19343_bib13 article-title: Low and reduced fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheese milk and whey dilution techniques publication-title: J. Dairy Sci. doi: 10.3168/jds.2019-17292 contributor: fullname: Ibáñez – volume: 87 start-page: 854 year: 2004 ident: 10.3168/jds.2020-19343_bib11 article-title: Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(04)73229-4 contributor: fullname: Hassan – volume: 92 start-page: 515 year: 2012 ident: 10.3168/jds.2020-19343_bib29 article-title: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content publication-title: Dairy Sci. Technol. doi: 10.1007/s13594-012-0076-3 contributor: fullname: M⊘ller – volume: 48 start-page: 268 year: 1993 ident: 10.3168/jds.2020-19343_bib24 article-title: The acid-base buffering properties of milk publication-title: Milchwissenschaft contributor: fullname: Lucey – start-page: 174 year: 1999 ident: 10.3168/jds.2020-19343_bib28 article-title: Selection and training of panel members contributor: fullname: Meilgaard – volume: 90 start-page: 4552 year: 2007 ident: 10.3168/jds.2020-19343_bib7 article-title: Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.2007-0128 contributor: fullname: Govindasamy-Lucey – volume: Vol. 2 start-page: 865 year: 2017 ident: 10.3168/jds.2020-19343_bib5 article-title: Gouda and Related Cheeses contributor: fullname: Düsterhöft – volume: 85 start-page: 1655 year: 2002 ident: 10.3168/jds.2020-19343_bib9 article-title: Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(02)74238-0 contributor: fullname: Guinee – volume: 88 start-page: 3798 year: 2005 ident: 10.3168/jds.2020-19343_bib22 article-title: Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(05)73065-4 contributor: fullname: Lee – year: 2000 ident: 10.3168/jds.2020-19343_bib1 contributor: fullname: AOAC International – volume: Vol. 2 start-page: 829 year: 2017 ident: 10.3168/jds.2020-19343_bib32 article-title: Cheddar cheese and related dry-salted cheese varieties contributor: fullname: Ong – ident: 10.3168/jds.2020-19343_bib37 contributor: fullname: US FDA (United States Food and Drug Administration) – volume: 73 start-page: 3033 year: 1990 ident: 10.3168/jds.2020-19343_bib17 article-title: Effect of packaging and storage conditions on calcium lactate crystallization on the surface of Cheddar cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(90)78990-4 contributor: fullname: Johnson – volume: Vol. 15 start-page: 1 year: 2003 ident: 10.3168/jds.2020-19343_bib34 article-title: Cheese defects in U.S. graded cheeses contributor: fullname: Smukowski – volume: 11 start-page: 455 year: 2001 ident: 10.3168/jds.2020-19343_bib39 article-title: Effect of cheese pH and ripening time on model cheese textural properties and proteolysis publication-title: Int. Dairy J. doi: 10.1016/S0958-6946(01)00070-X contributor: fullname: Watkinson – volume: 32 start-page: 62 year: 1978 ident: 10.3168/jds.2020-19343_bib3 article-title: Texture profile analysis publication-title: Food Technol. contributor: fullname: Bourne – volume: 91 start-page: 39 year: 2008 ident: 10.3168/jds.2020-19343_bib4 article-title: Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases publication-title: J. Dairy Sci. doi: 10.3168/jds.2007-0393 contributor: fullname: Brickley – volume: 96 start-page: 297 year: 2016 ident: 10.3168/jds.2020-19343_bib14 article-title: Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese publication-title: Dairy Sci. Technol. doi: 10.1007/s13594-015-0265-y contributor: fullname: Ibáñez – volume: 90 start-page: 1 year: 2007 ident: 10.3168/jds.2020-19343_bib35 article-title: Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH changes during ripening publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(07)72603-6 contributor: fullname: Upreti |
SSID | ssj0021205 |
Score | 2.4132187 |
Snippet | The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely... |
SourceID | proquest crossref pubmed elsevier |
SourceType | Aggregation Database Index Database Publisher |
StartPage | 8467 |
SubjectTerms | cheese acidity cheese texture lactose standardization lactose-to-casein ratio |
Title | Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese |
URI | https://dx.doi.org/10.3168/jds.2020-19343 https://www.ncbi.nlm.nih.gov/pubmed/34001358 https://search.proquest.com/docview/2528820437 |
Volume | 104 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELbK9gIHRHkuLxkJiZO1iR-7DrftiqpigQOi0FvkZxsIySrdFX-Nn9eZxCnqYS-cItkZ28pMxjP2zDeEvNUOPDRlOcuMzsBBEYpZpTRT0YG6LLjPLDqKn7_MT8_kx3N1fkBWYy4MhlUm3T_o9F5bp5ZZ-pqzTVVhji_nIKIcnBYEHZF3yCFfzDM-IYfL4-_rTzd-V86HSEYMXEeCAbsRKzbNfnqE7AYPCuwYKfbtTftsz34POnlA7ifjkS6H9R2Rg9A8JPeWF10C0AiPyN8Bjpi2kdZYSucq0PG0IGVcYtfvqv5FMeT9gtbtH-Ywd7FJALp0KMFDYcTOxKpOze_pv5E7xHtFYrAex2nYtmUOtsSqoT0BhZGwe4On_R3CtqaJ6-CZ23Weri6Dh3VREJtwFR6Ts5MP31anLFVnYE5ouWVWiBi0Uj4HFZmrYFQRsiKzIhZeGp8jNJ_xhXBO5j5E6YqIhY1B-SptFnYunpBJ0zbhGaF4qax0DHOQD2mD0c4K74zhcWE8D2FK3o18KTcDCEcJzgtysAQOlsjBsufglOQj28pbYlTCDrGX5s3I3xL-LbwwMU1od_CO4uCAIPrTlDwdGH8zv5BoPSv9_D9mfEHucgyN6eMIX5LJttuFV2DbbO3rJLv4XH_9sb4GDxP9Jw |
link.rule.ids | 315,786,790,27602,27957,27958,45698 |
linkProvider | Elsevier |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELbK9gAcEG-Wp5GQOFmb-LF1uC0rqoVue2pRb5bjRwmEZJXuir_Gz2MmcYo47IVrnLGtzGQe9sw3hLzTDiI0VXKWWZ1BgCIUK5XSTEUH6rLgPisxUDw9m68u5JdLdXlAlmMtDKZVJt0_6PReW6cns_Q1Z5uqwhpfzkFEOQQtCDoib5FD8AYKPSGHi49fT9Y3cVfOh0xGTFxHggG7ETs2zb57hOyGCAr8GCn22aZ9vmdvg47vk3vJeaSLYX8PyEFoHpK7i6suAWiER-T3AEdM20hrbKVzHeh4WpAqLnHoZ1X_oJjyfkXr9hdzWLvYJABdOrTgoTBjZ2NVp8cf6N-ZO8R7RWLwHsdl2LZlDkxi1dCegMJMOLzB0_4OYVvTwnXwzO06T5ffgod9URCbcB0ek4vjT-fLFUvdGZgTWm5ZKUQMWimfg4rMVbCqCFmRlSIWXlqfIzSf9YVwTuY-ROmKiI2NQfkqbY_KuXhCJk3bhGeE4qWy0jHMQT5kGax2pfDOWh6PrOchTMn7kS9mM4BwGAhekIMGOGiQg6bn4JTkI9vMP2JkwELspXk78tfAv4UXJrYJ7Q7eURwCEER_mpKnA-Nv1hcSvWeln__Him_I7dX56dqsP5-dvCB3OKbJ9DmFL8lk2-3CK_BztuXrJMd_AEHx_n0 |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effect+of+lactose+standardization+of+milk+using+low-concentration+factor+ultrafiltration%3A+Effect+of+reducing+the+lactose-to-casein+ratio+on+the+properties+of+milled-curd+Cheddar+cheese&rft.jtitle=Journal+of+dairy+science&rft.au=Ib%C3%A1%C3%B1ez%2C+Rodrigo+A&rft.au=Govindasamy-Lucey%2C+Selvarani&rft.au=Jaeggi%2C+John+J&rft.au=Johnson%2C+Mark+E&rft.date=2021-08-01&rft.eissn=1525-3198&rft.volume=104&rft.issue=8&rft.spage=8467&rft.epage=8478&rft_id=info:doi/10.3168%2Fjds.2020-19343&rft.externalDBID=NO_FULL_TEXT |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0022-0302&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0022-0302&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0022-0302&client=summon |