Process Cheddar Cheese from Plain and Enzyme Treated Retentates

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Abstract
An effective method for producing process Cheddar cheese utilizing plain and enzyme treated retentates was outlined. Raw skim milk, selectively uhrafiltered at 60 C, was mixed with plastic cream, pasteurized, and homogenized. Then it was blended in a Hobart mixer with ripened Cheddar cheese, and its solids were adjusted with freeze-dried retentates and processed at 75 C for 10 min. The product, containing up to 40% retentate, was as acceptable as commercial process cheese. At 80% retentate substitution, process cheese showed an undesirable long-grain texture and bland flavor. Retentates containing small amounts of added food grade fungal protease and lipase preparations stored at 45 C for 24 h were made into good quality process cheese. Up to 60% enzyme-treated retentate substitution improved flavor compared to commercial process cheese or to process cheese with 40% plain retentate Double diafiltered retentate additions produced process cheese of poor melting qualities.