Incorporation of Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Reduced Fat, Havarti-type Cheese

Undenatured and heat-denatured whey proteins were incorporated into Havarti-type cheese by manufacturing cheese from ultrafiltered milk that had been heated to 72°C for 17s or 85°C for 17s. Traditional Havarti also was manufactured and used as a control. Cheeses were ripened for 12 wk. High heat treatment resulted in significantly greater percentages of denatured whey proteins in milk. The rate of α s1 -CN hydrolysis, as determined by urea-PAGE, was significantly lower in cheese that had been manufactured from UF milk heated to 72°C than in control cheese and cheese made from UF milk heated to 85°C. More whey proteins, mostly denatured, were recovered in cheese manufactured from milk heated to 85°C than in cheeses manufactured from milk heated to 72°C. The overall flavor intensity among cheeses was indistinguishable by the sensory panel; however, control cheeses were more bitter than UF cheeses.