Gouda Cheese Made from Ultrafiltered Milk: Effects of Concentration Factor, Rennet Concentration, and Coagulation Temperature

The properties (composition, flavor, and texture) of Gouda cheese made from UF milk were evaluated to assess their dependence on the concentration factor, the rennet concentration, and the coagulation temperature employed in the manufacturing process. The UF Gouda had increased moisture content, decreased Instron hardness and decreased proteolysis compared to the conventional cheese. Milk concentration factors of 3.6 to 5 times were investigated. A 5 times concentration factor (80% volume reduction) yielded Gouda cheese more similar in moisture, Instron hardness, and proteolysis to the conventional Gouda cheese. Rennet concentrations of .007 to .021% based on unconcentrated milk volume were investigated. An intermediate rennet concentration (.014%) was found to be optimal Cheeses made using higher rennet concentrations were excessively bitter. Hence, savings in rennet costs of at least 33% in the manufacture of UF Gouda should be achievable. Bitterness was decreased by increasing the coagulation temperature. The increased temperature decreased PTA-soluble N, TCA-soluble N, and % NPN/TN, perhaps due to decreases in residual rennet. The coagulation temperature had no noticeable effects on cheese texture.