Gouda Cheese Made from Ultrafiltered Milk: Effects of Concentration Factor, Rennet Concentration, and Coagulation Temperature
P.L. Spangler, L.A. Jensen, Clyde H. Amundson, N.F. Olson, C.G. Hill
Journal of Dairy Science
Abstract
The properties (composition, flavor, and texture) of Gouda cheese made from UP milk. were evaluated to assess their dependence on the concentration factor ~e rennet concentration, and the coagulat ion temperature employed in the manufacturing process. The UP Gouda had increased moisture content, decreased In- stron hardness and decreased proteolysis compared to the conventional cheese. Milk concentration factors of 3.6 to 5 times were investigated. A 5 times con-c~ntration factor (80% volume reduction) yIelded Gouda cheese more similar in moisture, Instron hardness, and proteolysis to the conventional Gouda cheese.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
UP milk decreased Instron hardness
“The UP Gouda had increased moisture content, decreased Instron hardness and decreased proteolysis compared to the conventional cheese.”
5 times concentration factor yielded Gouda cheese more similar in moisture, Instron hardness, and proteolysis to the conventional Gouda cheese
“A 5 times concentration factor (80% volume reduction) yielded Gouda cheese more similar in moisture, Instron hardness, and proteolysis to the conventional Gouda cheese.”
UP milk decreased proteolysis
“The UP Gouda had increased moisture content, decreased Instron hardness and decreased proteolysis compared to the conventional cheese.”