Year: 2024
Type: article
Abstract: The aim of the study was to obtain hard dairy product similar to the rennet hard cheese starting from the fresh white cheese (low and full-fat). This was accomplished with adding a powdered whey protein isolate to the fresh white cheese and heating. Fresh white cheese was produced from full or skim milk and ground with the whey protein isolate powder. The obtained mixture was heated at different temperatures. The increased heating temperature resulted in a more compact product characterized by higher hardness and elasticity. The full-fat product had lower hardness and elasticity in comparison with the low-fat product. The product approved by the organoleptic analysis panel was obtained by heating the mixed fat white cheese and the powdered whey protein isolate at 80°C for 30 min. The most significant achievement was to obtain in ∼1 h a product similar to that produced in ∼2 yr that is the hard rennet cheese. It contained ∼39% wt/wt of protein and can be an interesting offer for dairy industry.
Source: Journal of Dairy Science
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,500
Funder: Ministerstwo Edukacji i Nauki
Award: G6525847040
OpenAlex ID: W4403116687