Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour
[ N/A ]
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
A V A Agrarverlag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, a white-brined cheese with different protein content (similar to 12.5, 14.0, 15.5 or 17.0%) but the same total solids (similar to 40%) was produced by the direct recombination system, using retentate powder, skim-milk powder and anhydrous milk fat. For cheese-making, cheese milk composition was adjusted to the equivalent to that of cheese. During a 30 day of ripening period, changes in the gross composition, nitrogen fractions and ripening indices of cheese samples were monitored at 10 day intervals. It was found that there was no significant effect of the protein level on the final composition of the experimental cheese although a fluctuation in the composition of the cheese samples was observed during the early days of ripening. Results also showed that it was possible to produce a white-brined cheese with a defined composition. Owing to the limited syneresis and the use of milk powders, considerable amounts of whey protein nitrogen (0.17 to 0.26%) and lactose (1.6 to 5.9%) were retained in the experimental cheese at the end of the ripening. For this reason, whey proteins should be excluded in the calculation of ripening degree. In addition. increasing the protein content appeared to hinder the proteolysis.
Açıklama
Anahtar Kelimeler
Cheddar Cheese, Ultrafiltered Milk, Ultrafiltration, Manufacture, Proteolysis
Kaynak
Milchwissenschaft-Milk Science International
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
56
Sayı
5
