Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese.
J Agric Food Chem
; 72(11): 5898-5911, 2024 Mar 20.
Article
em En
| MEDLINE
| ID: mdl-38459945
ABSTRACT
In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different (p < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Temas:
Geral
Base de dados:
MEDLINE
Assunto principal:
Queijo
Limite:
Animals
Idioma:
En
Revista:
J Agric Food Chem
/
J. agric. Food chem
/
Journal of agricultural and food chemistry
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Alemanha