Effect of Enzyme Treatment and Ultrafiltration on the Quality of Lowfat Cheddar Cheese

Lowfat Cheddar cheese was manufactured by conventional cheese making procedures using lowfat milk (1.8% fat), lowfat milk concentrated to five times by UF, lowfat milk plus a flavor-enhancing enzyme, or UF lowfat milk concentrated to five times plus a flavor-enhancing enzyme. A full fat (3.5%) control cheese was also manufactured. Concentration was by a commercially available hollow fiber UF unit after preacidification to pH 6.25 and diafiltratiofi to 65% of original milk volume. The cheese was analyzed during 6 mo of storage at 8C for microbiological changes (plating) and organic acid levels (HPLC). Expert sensory evaluation was also performed.