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Protein / Fat ratio importance in cheesemaking
by Egon Skovmose on Tuesday, March 27, 2007
New Findings: Protein/Fat Ratio (PFR)!
Volume 3, Issue 1
Dateline: Co. Cork Ireland:
New findings on the Protein to Fat Ratio in Cheesemaking underscore the impact of this critical control check! Work completed at Moorepark Food Research Centre (Ireland) and published in the J. of Dairy Science (90:110-123 2007)1, proves that the Protein/Fat Ratio (PFR) plays a very important part on a day-to-day basis in the flavor, sensory characteristics and manufacturing efficiency of cheese. While previous studies focused more on variations related to seasonality, T.P. Guinee produced convincing evidence that even small variations (_0.5 PFR) need to be closely monitored to maintain proper control over the cheesemaking process.
Many cheesemakers test for fat, especially if they are receiving milk from multiple providers.
Some enterprises also monitor the fat content following standardization or check the milk blends used to make their cheeses. However, the fat content alone does not provide them
with the full picture!
The LactiCheck gives cheese maker’s real-time information on both the protein and fat, facilitating critical decisions pertaining to process and formulation!
An abstract of the article, “Effect of Protein to-Fat Ratio of Milk on the Composition, Manufacturing efficiency and Yield of Cheddar Cheese1” is attached. A full copy of the article will be made available on an information sharing basis.
Unique benefits that that LactiCheck brings to key niche markets within the cheese processing industry is strong features.
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