Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration

ABSTRACT This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh was manufactured acid-DF concentrates, or DF with just water, compared MF without DF. The cheeses characterized for composition, rheological, sensorial properties. Acid-DF improved acidification kinetics cheesemaking reduced leakage whey, from regular concentrate. Among rheological properties investigated in this study, storage modulus higher when concentrate performed nonacidified water acidified However, made most liked a sensory ranking test.