Effect of modified whey proteins on texture and sensory quality of processed cheese

Abstract

Mihulová M., Vejlupková M., Hanušová J., Štětina J., Panovská Z. (2013): Effect of modified whey proteins on texture and sensory quality of processed cheese. Czech J. Food Sci., 31: 553-558.One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality.

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

“…Ismail et al ( 2011 ) used denatured whey protein to improve of low fat Mozzarella cheese characteristics. Mihulová et al ( 2013 ) studied effect of modified whey proteins on texture and sensory quality of processed cheese. Elbarbary and Saad ( 2019 ) used camel’s whey protein concentrate to improve of the quality of buffalo’s milk soft cheese.…”

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

“…WPI demonstrated a concentrationdependent inhibition activity. WPI are a kind of natural proteins from dairy products (Mihulová et al 2013). Also, WPI have been found to inhibit lipid oxidation because of their antioxidant properties.…”