Comparison of Effect of Vacuum-Condensed and Ultrafiltered Milk on Cheddar Cheese*

From: Journal of Dairy Science | Date: December 1, 2004| Author: Mistry, V V; Acharya, M R | Copyright information

ABSTRACT

The objective of this study was to compare the effects of vacuum-condensed (CM) and ultrafiltered (UF) milk on some compositional and functional properties of Cheddar cheese. Five treatments were designed to have 2 levels of concentration (4.5 and 6.0% protein) from vacuum-condensed milk (CMl and CM2) and ultrafiltered milk (UFl and UF2) along with a 3.2% protein control. The samples were analyzed for fat, protein, ash, calcium, and salt contents at 1 wk. Moisture content, sol...

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