Premium
Improvement of low fat mozzarella cheese properties using denatured whey protein
Author(s) -
ISMAIL MAGDY,
AMMAR ELTAHRA,
ELMETWALLY RAID
Publication year - 2011
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.1471-0307.2010.00654.x
Subject(s) - rennet , food science , mozzarella cheese , chemistry , skimmed milk , whey protein , globules of fat , moisture , salt (chemistry) , milk fat , casein , organic chemistry , linseed oil
Mozzarella cheese was made from buffalo milk (6% fat) or from partially skimmed buffalo milk (2 and 4% fat) with 0.5 and 1% denatured whey protein. Adding whey protein to buffalo milk decreased rennet coagulation time and curd tension whereas increased curd synaeresis. Addition of whey protein to cheese milk increased the acidity, total solids, ash, salt, salt in moisture, also some nitrogen fractions. The meltability and oiling‐off values increased but the calcium values of mozzarella cheese decreased. The sensory properties of low fat mozzarella cheese were improved by addition of whey protein to the cheese milk.