Physical Properties of Refrigerated Fresh Cheese Manufactured from Ultrafiltered Milk

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  • 限外ろ過濃縮牛乳から製造した冷蔵フレッシュチーズの物性

Abstract

Fresh cheeses were manufactured commercially from milk concentrated using ultrafiltration (UF), and were stored at 5℃ for 7, 14 and 21 day, respectively. After cold storage, the physical properties (hardness, breaking energy, elastic modulus and syneresis) of UF fresh cheeses were estimated. It was shown from the results obtained that the physical properties of UF fresh cheese were increased gradualy during cold storage. Especially, the hardness and syneresis of 14 or 21-day-refrigerated cheese were increased significantly (p ＜ 0.01) as compared with those of 7-day-refrigerated one.

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