Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction

The production of cream cheese from ultrafiltered (UF) milk can reduce acid whey generation but the effect of altered protein and calcium concentration on the physicochemical properties of cream cheese is not well understood. In this study, the effect of skim milk concentration by UF (2.5 and 5 fold) was assessed both with and without calcium reduction using 2% (w/v) cation resin treatment. UF concentration increased the concentration of peptides and free amino acids and led to a more heterogeneous and porous microstructure, resulting in a softer, less viscous and less thermally stable cream cheese. Calcium reduction decreased peptide generation, increased the size of corpuscular structures, decreased porosity and increased thermal stability but did not significantly decrease cheese hardness or viscosity. The study illustrates how protein or calcium concentration, can be used to alter functional properties. [Display omitted] •Cream cheese properties were tailored by ultrafiltration and calcium reduction.•Peptides, porosity, heterogeneity and softness were increased in UF cream cheese.•Reducing calcium decreased production of peptides and altered structure.•Thermal stability was increased by calcium reduction but not hardness or viscosity.