Abstract The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (∼92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180 days from the following starting materials: standardised control milk (control), skim milk with cream (SC), reconstituted MCC with cream (MC) and reconstituted low-heat skim milk powder with cream (PC). Only minor differences were found in composition between treatments, but MC cheese showed higher levels of proteolysis compared with other treatments, linked to significantly higher plasmin and chymosin activities. No differences were observed in hardness between treatments (60, 120 and 180 days), but the springiness and cohesiveness of MC and PC cheeses were significantly higher than that of the control and SC cheeses at 60, 120 and 180 days. The use of casein-dominant dairy streams thus has the potential for production of Cheddar cheese with tailored functionality.

中文翻译：

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用胶束酪蛋白浓缩物生产切达干酪的评价

摘要评估了使用胶束酪蛋白浓缩物 (MCC) 生产切达干酪，这是一种具有高酪蛋白含量 (~92%) 的新型乳成分粉末。四种类型的切达干酪由以下起始原料制造并熟化 180 天：标准化对照牛奶（对照）、奶油脱脂牛奶（SC）、奶油重制 MCC（MC）和奶油低热重制脱脂奶粉（个人电脑）。处理之间的成分只有很小的差异，但与其他处理相比，MC 奶酪显示出更高水平的蛋白水解，这与显着更高的纤溶酶和凝乳酶活性有关。在处理（60、120 和 180 天）之间没有观察到硬度差异，但在 60、120 和 180 天时，MC 和 PC 奶酪的弹性和内聚力显着高于对照和 SC 奶酪。因此，使用以酪蛋白为主的乳制品流具有生产具有定制功能的切达干酪的潜力。