Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom

Micellar casein concentrate (MCC) of high casein content (93.64% of total protein), was produced by microfiltration of pasteurised skim milk. Cheesemilk of typical (1 × ) or high (1.5 × ) casein content were formulated from MCC which received either: no further heat treatment; pasteurisation (72 °C × 15 s) or high heat treatment (90 °C × 15 s), prior to combination with other membrane streams and cream. Cheddar cheeses were manufactured in triplicate and ripened for 180 days. Cheeses made from pasteurised or high heat treated MCC had similar pH as well as comparable flowability, hardness and volatile profiles over 180 days of ripening. On increasing cheesemilk casein content, levels of primary proteolysis in resultant cheeses decreased, and pH and hardness levels increased. Overall, increasing the heat treatment temperature from 72 to 90 °C for extension of the microbial shelf life of MCC does not impair the texture, functionality and volatile profile of resultant Cheddar cheeses.