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Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese
Author(s) -
BANKS JEAN M,
MUIR D D
Publication year - 1985
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/j.1471-0307.1985.tb00536.x
Subject(s) - cheesemaking , food science , yield (engineering) , chemistry , flavour , farmer cheese , texture (cosmology) , whey protein , moisture , milk products , materials science , organic chemistry , artificial intelligence , computer science , metallurgy , image (mathematics)
Concentrated suspensions of a denatured protein‐fat complex were prepared by centrifugation of whey which had been heated in acid conditions. Significant improvements in cheese yield were obtained on adding the concentrate to milk for cheesemaking before renneting. A maximum increase in yield of 7% was attained in manufacturing Cheddar cheese which satisfied the legal requirements for moisture content. No consistent texture or flavour defects were evident in the cheese during the first jive months of maturation.