Original scientific paper
Possibility of the ultrafiltered sweet whey protein incorporation into fresh cheese
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Rajka Božanić
Gordana Benković
Drago Šubarić
Abstract
The aim of this work was to achieve higher whey protein quantity from UF-sweet whey with applied different heat denaturation procedures a) at 90 °C; b) at 90 °C/10 minutes and c) at 90 °C/20 minutes. Control fresh cheese from milk (1.8% fat), control albumin cheese from UF-whey (a, b and c) as well as experimental cheeses from mixture of milk and UF-whey (a, b and c denaturation procedures) (2:1), were produced. The experimental cheese samples obtained by whey protein incorporation (procedure a) showed excellent sensory properties and higher yield (for about 19.9%D) compared to control fresh cheese (25.0%) sample. The obtained experimental cheese (a) had slightly higher moisture, mineral matter and total protein content, but significantly higher whey protein content (experimental cheese mass was 74%) higher) and for 41.1%D lower fat content. Extended heat treatment of UF-whey (b and c procedures) had an influence on increased yield of experimental cheeses up to 36.5% (c), and up to 44.8% for the control albumin cheeses (c). However, those experimental cheeses (b and c) had grainy consistency, which after intense agitation was eliminated. Therefore those cheese samples were very suitable for preparation of cheese spread (especially with some aroma addition) as well as albumin cheese samples which, from the consumers point of view, have unacceptable sweet taste and more perceptible side-effects (flavour of cooked whey proteins), but the highest nutritive value.
Keywords
whey proteins; fresh cheese; ultraflltration; albumin cheese
Hrčak ID:
94734
URI
Publication date:
9.1.1998.
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