Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.

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

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

J Dairy Sci ; 105(12): 9367-9386, 2022 Nov.

Article in En | MEDLINE | ID: mdl-36241439

Subject(s)

Cheese; Animals; Cheese/analysis; Milk/chemistry; Whey Proteins/analysis; Caseins/analysis; Proteolysis; Calcium/analysis; Food Handling/methods; Nitrogen/analysis; Hydrogen-Ion Concentration

Key words

Cheddar cheese; melting; microfiltration; whey protein depletion

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese Limits: Animals Language: En Journal: J Dairy Sci Year: 2022 Type: Article

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese Limits: Animals Language: En Journal: J Dairy Sci Year: 2022 Type: Article