Influence of processing conditions on Cheddar cheese meltability

The objective of this study was to evaluate processing conditions that affect the meltability of Cheddar cheese. The experiments to alter meltability of Cheddar cheeses manufactured from 6.0% protein ultrafiltered milk indicated that calcium, salt and moisture content influence meltability in decreasing order. It was concluded that 1) both vacuum condensing and ultrafiltration could be valuable tools in altering composition and some functional properties of Cheddar and processed cheese as desired, 2) reduction in calcium content of cheese was the most effective way of increasing meltability of Cheddar cheese, and 3) acidification of skim milk prior to ultrafiltration was effective in lowering the calcium content of the resulting Cheddar cheese. With this method, Cheddar cheese made from ultrafiltered milk had meltability similar to control cheeses.