Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

被引：0

作者：

Suzuki, Manabu ^{[1
]}

Asano, Yuzoh ^{[1
]}

Fujita, Haruko ^{[1
]}

Inoue, Naoyuki ^{[2
]}

Abe, Tadahiro ^{[2
]}

Ochi, Hirosi ^{[1
]}

Koishihara, Hirosi ^{[2
]}

Iwatsuki, Keiji ^{[1
]}

机构：

[1] Morinaga Milk Ind Co Ltd, Food Sci & Technol Inst, Zama, Kanagawa 2528583, Japan

[2] Morinaga Milk Ind Co Ltd, Food Res & Dev Lab, Zama, Kanagawa 2528583, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2012年 / 59卷 / 03期

关键词：

processed cheese; low fat; whey protein; WPC; fat replace;

D O I：

10.3136/nskkk.59.122

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Low fat processed cheeses were prepared with variable fat content while holding water content constant using two natural cheeses having different fat content. These physical properties of the processed cheeses were evaluated by sensory and instrumental analyses. The effect of whey protein concentrate (WPC) addition on the physical and formation structure of low fat processed cheeses was investigated. The use of WPC as a fat replacement was also examined. The sensory hardness of processed cheeses increased with decreasing fat content. Likewise, the maximum load in the compressive test showed the same pattern. Scanning electron microscope (SEM) observation of the cheese finer network structures for higher WPC content. Comparison of the addition of two WPCs with different degrees of heat denaturation showed that the maximum load of both processed cheeses decreased and hardness of sensory evaluation was "soft", but the network structure differed for the two processed cheeses. (Received Jun. 23, 2011 Accepted Nov. 29, 2011)

引用

页码：122 / 126

页数：5

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