Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.

Reale, E; Govindasamy-Lucey, S; Johnson, M E; Jaeggi, J J; Molitor, M; Lu, Y; Lucey, J A

Reale, E; Govindasamy-Lucey, S; Johnson, M E; Jaeggi, J J; Molitor, M; Lu, Y; Lucey, J A.

Affiliation

Reale E; Department of Food Science, University of Wisconsin-Madison 53706.
Govindasamy-Lucey S; Center for Dairy Research, University of Wisconsin-Madison 53706.
Johnson ME; Center for Dairy Research, University of Wisconsin-Madison 53706.
Jaeggi JJ; Center for Dairy Research, University of Wisconsin-Madison 53706.
Molitor M; Center for Dairy Research, University of Wisconsin-Madison 53706.
Lu Y; Center for Dairy Research, University of Wisconsin-Madison 53706.
Lucey JA; Center for Dairy Research, University of Wisconsin-Madison 53706. Electronic address: jlucey@cdr.wisc.edu.

J Dairy Sci ; 103(11): 9906-9922, 2020 Nov.

Article in En | MEDLINE | ID: mdl-32921459

Subject(s)

Cheese/analysis; Milk/chemistry; Whey Proteins/analysis; Animals; Caseins/analysis; Cheese/standards; Filtration; Food Handling; Nitrogen/analysis; Rheology; Taste; Temperature

Key words

cheese quality; cheese ripening; functionality; membrane filtration

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Milk / Whey Proteins Limits: Animals Language: En Journal: J Dairy Sci Year: 2020 Type: Article

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