Processed cheese foods with added whey protein concentrates

Abstract

5ummary -The technique for the manufacture of processed cheese foods has been standardized with 20% of their cheese solids replaced by whey protein concentrates (WPC). Among the different emulsifiers tested (a combination of trisodium citrate and disodium phosphate and trisodium citrate alone) only trisodium citrate was able to produce a smooth texture. Trisodium citrate at 2.5% and with a moisture content of 45.2% resulted in processed cheese foods with the best sensory characteristics (out of a total of 7, the scores were as follows: f1avour, 5.5; consistency, 6; appearance, 5.8; overall acceptability, 5.6). WPC with a high UF concentration (26.1% TS) and low calcium content (0.7% on dry basis) were found to be the most suitable for incorporation in processed cheese foods. Diafiltration of WPC had a negative effect as regards suitability for the product. The standardized technique for processed cheese manufacture is: take a mixture of 25% 6.5-7.5-month-old and 55% 2-3-month-old grated cheddar cheese), WPC equivalent to 20% of cheese solids, dry salt and water; heat the contents with thorough stirring by indirect steam heating. At a temperature of about 49 oC, sprinkle 2.5% dry trisodium citrate and continue heating until the temperature reaches 82 "C, and maintain this temperature for 3-4 min.

Gelling Properties and Texture of Gels Obtained From Whey Proteins Derived From Milk of Different Cow Breeds

“…Odnosząc się do produktów mlecznych, spójność jest szczególnie istotna w projektowaniu i wytwarzaniu serów, w tym dojrzewających i topionych. Według Gupta i Reuter [7], dodatek koncentratów białek serwatkowych przyczyniał się do zmniejszania spójności analogów serów topionych. Z kolei Sołowiej i wsp.…”

Firmness and melting quality of processed cheese foods with added whey protein concentrates

“…Processed cheese/processed cheese foods were preparedand stored according to the procedure--described earlier (Gupta and Reuter, 1992).…”

“…However, there is Iittle information available on processed cheese foods with added whey protein concentrates (WPC) (Georgakis, 1975;Kairyukshtene et al, 1978;Gupta and Reuter, 1992). The introduction of various ultrafiltration processes over the last 2 decades has increased the production of good quality WPC at a relatively economical cost.…”

“…WPC is reported to provide excellent nutritional value to those foods in which it is used as an ingredient (Morr, 1979). In a previous paper, we experimented with a few emulsifiers and observed that only trisodium citrate imparted a smooth texture to processed cheese foods prepared with added WPC (Gupta and Reuter, 1992).…”

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

“…The increased interest of the food industry for the utilisation of whey proteins is strengthened because they are considered as a balanced source of proteins of high digestibility and biological value [4]. To date, there have been a number of studies on the preparation of processed cheeses with partial substitution of caseins with whey proteins [5][6][7][8][9][10][11][12][13][14][15][16]. The effect of added predenatured whey proteins (20 % of total protein content) on the textural properties of model processed cheese spreads has been studied by Lee et al [16], where it was shown that higher levels of denaturation of whey proteins led to softer and more meltable processed cheeses.…”