Premium
Influence of whey protein on syneresis of raw milk curds
Author(s) -
Piyasena P.,
Chambers J.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00686.x
Subject(s) - syneresis , food science , whey protein , raw milk , raw material , chemistry , milk protein , organic chemistry
Summary The influence of whey protein dispersions (WPDs) on syneresis of renneted curd was studied. Homogenized and non‐homogenized WPDs containing 1.353% protein were added to raw milk to give a final concentration of 20.64%. The amount of whey released and the amount of protein and fat retained in the curd was determined at low (6.26) and high (6.5) pH. Adding WPDs to raw milk increased the amount of whey released at pH 6.5; however, no differences were observed at pH 6.26. Homogenization of WPDs tended to reduce whey yield at high pH but tended to increase it at low pH. More whey was released at low pH (34.3–34.4 g) compared to high pH (30.6–32.4 g). The amount of protein lost in whey was greater at low pH (0.298 vs. 0.268 g). Curd produced from milk with added WPDs contained less protein and less fat than that produced from raw milk. These findings reveal the importance of substrate pH in combination with homogenization of added protein dispersions from whey when utilized by cheese producers to optimize cheese yield and composition.