Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

Anni Bygvrå Hougaard; Ylva Margareta Ardö; Richard Ipsen

doi:10.1016/j.idairyj.2010.01.005

Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

Anni Bygvrå Hougaard, Ylva Margareta Ardö, Richard Ipsen

6 Citations (Scopus)

Abstract

Milk subjected to instant infusion pasteurization (IIP) at 72 °C, 100 °C and 120 °C (holding time 0.2 s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5 mm or 9.0 mm of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100 °C and 120 °C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72 °C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100 °C and 120 °C compared with cheeses made using IIP at 72 °C or HTST.

Original language	English
Journal	International Dairy Journal
Volume	20
Issue number	7
Pages (from-to)	449-458
Number of pages	10
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2010.01.005
Publication status	Published - Jul 2010

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title = "Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening",

abstract = "Milk subjected to instant infusion pasteurization (IIP) at 72 °C, 100 °C and 120 °C (holding time 0.2 s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5 mm or 9.0 mm of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100 °C and 120 °C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72 °C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100 °C and 120 °C compared with cheeses made using IIP at 72 °C or HTST.",

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TY - JOUR

T1 - Cheese made from instant infusion pasteurized milk

T2 - rennet coagulation, cheese composition, texture and ripening

AU - Hougaard, Anni Bygvrå

AU - Ardö, Ylva Margareta

AU - Ipsen, Richard

PY - 2010/7

Y1 - 2010/7

N2 - Milk subjected to instant infusion pasteurization (IIP) at 72 °C, 100 °C and 120 °C (holding time 0.2 s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5 mm or 9.0 mm of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100 °C and 120 °C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72 °C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100 °C and 120 °C compared with cheeses made using IIP at 72 °C or HTST.

AB - Milk subjected to instant infusion pasteurization (IIP) at 72 °C, 100 °C and 120 °C (holding time 0.2 s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5 mm or 9.0 mm of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100 °C and 120 °C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72 °C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100 °C and 120 °C compared with cheeses made using IIP at 72 °C or HTST.

U2 - 10.1016/j.idairyj.2010.01.005

DO - 10.1016/j.idairyj.2010.01.005

M3 - Journal article

SN - 0958-6946

VL - 20

SP - 449

EP - 458

JO - International Dairy Journal

JF - International Dairy Journal

IS - 7

ER -

Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

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