Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition

被引：24
|
作者：
Sturaro, Alba [1 ]
De Marchi, Massimo [1 ]
Zorzi, Elisa [2 ]
Cassandro, Martino [1 ]
机构：
[1] Univ Padua, Dept Agron Food Nat Resources Animals & Environm, I-35020 Legnaro, PD, Italy
[2] Dairy Cooperat Latteria Soligo, I-31020 Soligo, TV, Italy
来源：
INTERNATIONAL DAIRY JOURNAL | 2015年 / 48卷
关键词：
MILK PASTEURIZATION TEMPERATURE; HIGH-PRESSURE HOMOGENIZATION; CHEDDAR CHEESE; COAGULATION PROPERTIES; SENSORY PROPERTIES; REDUCED-FAT; MIDINFRARED SPECTROSCOPY; RHEOLOGICAL PROPERTIES; CHEMICAL-COMPOSITION; DIFFUSE-REFLECTANCE;
D O I：
10.1016/j.idairyj.2015.02.003
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The dairy industry exploits different processes to increase the value of whey protein (WP). Micro-particulated whey proteins (MWP), which are colloidal particles formed by controlled aggregation of WP, are widely used in low-fat products. The aim of the present study was to evaluate the effects of MWP concentration (0.0-4.0%, v/v) and different protein-to-fat ratios (PFRs) on milk coagulation process, cheese yield and composition of Caciotta cheese. Samples of cheese were analysed after 10 d of ripening. The increment of PFR affected rennet coagulation time. Moreover, cheese yield decreased as the level of fat decreased, and it was greater in low-fat cheese (high PFR) with 4.0% MWP than in low-fat cheese with 3.0% MWP. No differences were detected for cheese yield in standard and high-fat cheese (standard and low PFR) across MWP concentrations. The stable composition of low-fat Caciotta suggests the possibility to include MWP as fat replacer. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：46 / 52
页数：7
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