Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates

This research was conducted to investigate the quality of low-fat white cheese produced using raw material of modified milk. Five treatments applied were (A1) Using reduced fat (60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat with corn oil), (A3) Using emulsion of corn oil in skim milk and addition of whey protein concentrate (replacing milk fat with corn oil and the addition of whey protein concentrate=WPC), (A4) Using skim milk and water emulsion oil in water, and (A5) replacing milk fat with corn oil and the addition of probiotic (Lactobacillus casei). Each treatment was replicated three times. The selected that skim milk in corn oil emulsion with the addition of probiotics, the results showed had cheese quality characteristics as follow: yield 12.94±0.16%, hardnes 48.07±10.12 g, softness 8.51±0.54 kg/s, moisture content 50.37±1.60%, ash content 7.38±1.75% (dry matter), fat content 41.06±6.07% (dry matter), protein content 37.85±3.25% (dry matter), phosphorus content 346.62±25.61 mg/100g (dry matter), calcium content 860.78±87.91 mg/100g (dry matter), white color, regular texture, not flavorfull, salty taste, soft texture, elastic, ordinary preference acceptance.

Download Full-text

Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12148 ◽

2013 ◽

Vol 38 (4) ◽

pp. 1787-1798 ◽

Cited By ~ 4

Author(s):

Ish Kumar Sawhney ◽

B.C. Sarkar ◽

Girdhari Ramdas Patil ◽

Harish Kumar Sharma

Keyword(s):

Thermodynamic Properties ◽

Whey Protein ◽

Skim Milk ◽

Sorption Isotherms ◽

Moisture Sorption ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Moisture Sorption Isotherms

Download Full-text

Influence of lactic cultures in denaturation of whey proteins during fermentation of milk

Journal of Dairy Research ◽

10.1017/s0022029900028697 ◽

1988 ◽

Vol 55 (3) ◽

pp. 443-448 ◽

Cited By ~ 2

Author(s):

Nataraja Iyer Vaitheeswaran ◽

Gajanan S. Bhat

Keyword(s):

Lactic Acid ◽

Whey Protein ◽

Lactococcus Lactis ◽

Whey Proteins ◽

Skim Milk ◽

Lactobacillus Delbrueckii ◽

Streptococcus Salivarius ◽

Dye Binding

SummaryUndenatured whey protein (UWP) content of skim milk acidified with lactic acid or cultured with lactic cultures was estimated by a dye-binding method. The UWP content decreased with increase in acidity and the denaturation was only partly reversible on neutralization to the original acidity. The decrease in UWP was higher in cultured milk than in the milk acidified to the same extent with lactic acid, indicating the effect of lactic cultures in denaturation of whey proteins during fermentation of milk. Among the lactic cultures the denaturation effect of Lactobacillus delbrueckii subsp. bulgaricus was highest, followed by Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Lact. lactis biovar diacetylactis. Denaturation of whey proteins by lactic cultures was found to be partly irreversible.

Download Full-text

Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt

Food Research International ◽

10.1016/j.foodres.2007.11.003 ◽

2008 ◽

Vol 41 (2) ◽

pp. 165-171 ◽

Cited By ~ 29

Author(s):

A. Kücükcetin

Keyword(s):

Heat Treatment ◽

Whey Protein ◽

Skim Milk ◽

Protein Ratio

Download Full-text