Premium
Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality
Author(s) -
Stankey Jessica A,
Lu Yanjie,
Abdalla Abdelmoneim,
GovindasamyLucey Selvarani,
Jaeggi John J,
Ø Mikkelsen Bente,
Pedersen Kenneth T,
Andersen Claus B
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12413
Subject(s) - food science , yield (engineering) , chemistry , texture (cosmology) , moisture , whey protein , materials science , metallurgy , organic chemistry , artificial intelligence , computer science , image (mathematics)
Influence of different levels (0, 0.15, 0.35 or 0.50%) of microparticulated whey protein ( MWP ) on yield and quality of low‐fat (~7.3 g/100 g) Cheddar cheese was investigated. MWP improved cheese yield due to the water‐binding ability of denatured whey protein. MWP addition decreased meltability but improved the textural properties beneficial for shredding and slicing, by decreasing sensory firmness. The results emphasise the role of MWP as an inert filler within cheese matrix, in improving cheese yield and creating a softer texture without compromising the sensory or overall quality of cheese, even with moisture increases in 0.35 or 0.50% MWP cheeses.