Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological and other functionalities of both cheese and whey-derived products. Milk standardisation is one of the essential cheesemaking operations designed to preserve the intrinsic cheese quality and may also improve whey composition because of its impact on partitioning of milk constituents between the two coproducts. The effectiveness of cheese milk standardisation in controlling constituent partitioning depends on the method and ingredients selected. This review explores how and why cheese milk standardisation affects the partitioning of casein and fat in Cheddar cheese and provides some perspective on a better approach. A milk standardisation approach for improved retention of CN and fat, cheese yield and whey composition.image

Automated summary

Cheesemaking provides an opportunity to utilize the unique functionalities of cheese and whey-derived products. Milk standardization plays a crucial role in preserving cheese quality and improving whey composition. This review explores the impact of cheese milk standardization on the partitioning of casein and fat in Cheddar cheese and suggests a better approach for improved retention of milk constituents.