Evaluation of yield and quality of cheddar cheese manufactured from milk with added whey protein concentrate.
Research
Abstract
Cheddar cheese was produced from whole milk with blends of whey protein concentrates added. Two whey protein concentrate powders containing 35 or 55% protein were each reconstituted to a 15% (wt/wt) suspension and heat treated at 70°C for 15 min. Addition of the denatured whey protein concentrate suspension to the milk was at 5 or 10% by weight of the milk. Addition of reconstituted partially denatured whey protein concentrate increased cheese yields from 1.4 to 6.2% above those of the control on a 63% solids basis. The only significant (P
This paper has been withdrawn.