Firmness and melting quality of processed cheese foods with added whey protein concentrates
نویسندگان
چکیده
منابع مشابه
Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese
The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained by ultrafiltration of skimmed whey and Sorelho. The clarification by-products were obtained after the treatment of the skimmed w...
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The processing of cheese whey pre-concentrated by reverse osmosis is carried out through ultrafiltration in diafiltration mode to produce whey protein concentrates with lower lactose content to be incorporated in beverages. The initial cheese whey protein and lactose contents are 2.13g/100g and 13.22g/100g, respectively.The commercial membranes, GR95PP, supplied by Alfa Laval, Denmark, we...
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The stability of iodine from iodized salt was measured in white bread, grain bread, sweet biscuits and the breakfast cereals, Weetbix (a flaked, pressed, wheat product), Ricies (a puffed rice product) and toasted muesli, as part of the New Zealand Government's initiatives to address the public health issue of low iodine intake by most New Zealanders. Triplicate runs of each product were manufac...
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The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of...
متن کاملOptimization of Single Cell Protein Production from Cheese Whey Under Batch and Continuous Cultivation
In this research the microorganism was initially isolated and selected after evaluation based on COD reduction of cheese whey and biomass production. The selected microorganism was identified as Trichosporon sp. The cultivation conditions of the microorganism were optimized under batch: temperature 30˚C initial pH = 6 aeration speed = 2 ν.ν.m and agitation rate: 800 rpm. Under these conditions,...
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ژورنال
عنوان ژورنال: Le Lait
سال: 1993
ISSN: 0023-7302
DOI: 10.1051/lait:1993435