Abstract Microfiltration at 0.10 μm removed ～70.29% of serum proteins from milk and the resultant micellar casein concentrates (MCC) were subjected to no heat treatment (control), pasteurisation (72 °C × 15 s) and high heat treatment (HHT; 90 °C × 15s) before formulation of cheese milk for Cheddar cheese manufacture. MCC showed good heat stability due to low serum protein content. For cheese milk of typical casein content, both pasteurisation and HHT did not significantly influence pH, calcium distribution and rennet coagulability, or subsequent cheese composition and yield; although HHT elongated cheese make time significantly. On increasing casein content from 3.09% to 4.31%, there was no significant difference for rennet to cut time between cheeses made from milk with different thermal histories and casein contents. Overall, HHT of MCC had no significant impact on cheese make properties, cheese composition and yield of Cheddar cheese.

中文翻译：

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热处理对血清蛋白减少胶束酪蛋白浓缩物的影响：对凝乳酶凝固性、奶酪成分和产量的评估

摘要 0.10 μm 微滤从牛奶中去除约 70.29% 的血清蛋白，所得胶束酪蛋白浓缩物 (MCC) 未经热处理（对照）、巴氏杀菌（72 °C × 15 s）和高温热处理（HHT；90 °C × 15s)，然后再配制用于切达干酪制造的干酪奶。由于血清蛋白含量低，MCC 显示出良好的热稳定性。对于典型酪蛋白含量的干酪乳，巴氏杀菌和 HHT 都没有显着影响 pH 值、钙分布和凝乳酶凝固性，或随后的干酪成分和产量；尽管 HHT 拉长奶酪使时间显着。在将酪蛋白含量从 3.09% 增加到 4.31% 时，凝乳酶在用不同热历史和酪蛋白含量的牛奶制成的奶酪之间缩短时间没有显着差异。全面的，