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Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese
Author(s) -
Kwak H.S.,
Choi S.S.,
Ahn J.,
Lee S.W.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10684.x
Subject(s) - hydrolysate , chemistry , hydrolysis , casein , flavor , food science , chromatography , biochemistry
Degrees of hydrolysis and emulsifying activity of casein hydrolysates were the highest at 4 h hydrolysis. The oil‐off values of the mixture of hydrolysate (H) or supernatant (S) and traditional emulsifier (T) were not significantly different from the control made with traditional emulsifier, except for S + T = 3:1. Two other samples made with hydrolysate or supernatant only (H or S) showed higher oil‐off value than the others (p < 0.05). In flavor property, no difference was found between samples made with traditional emulsifier and those made with the mixture of hydrolysate or supernatant at the ratio of 3 to 1. Therefore, these results indicated that a mixture of the hydrolysate or supernatant and traditional emulsifier might replace a traditional emulsifier in process cheese manufacturing.