A Feasibility Study on the Pilot Scale Manufacture of Fresh Cheese from Skim Milk Retentates Without Acid Whey Production: Effect of Calcium Content on Bitterness and Texture

The sensory and structural properties of fresh cheeses (8.0%, w/w, protein) made from fermented skim milk retentates [concentrated-fermented (CoF) fresh cheese] with different calcium-protein ratios (Ca: Prot; 15.9-36.6 mg g(-1)) by means of pilot plant scale microfiltration (MF) and MF in the diafiltration (DF) mode without acid whey (AW) production were characterised. Calcium reduction reduced the bitterness level significantly (by 53.4%) and the bitter peptide content (by approximate to 33%) of the CoF fresh cheese after <= 1 week of storage; however, storage for >= 2 weeks resulted in an increase of both bitterness and bitter peptide content, and quantitatively changed the peptide pattern, possibly due to lack of thermisation. Fresh cheese with a lower bitterness level can be successfully manufactured, while avoiding AW production, if the Ca: Prot of the milk retentate is decreased to <= 15.9 mg g(-1) (calcium content = 1240 mg kg(-1) at 7.81%, w/w, protein) prior to fermentation. (C) 2019 Elsevier Ltd. All rights reserved.